This year’s Time Out New York Battle of the Burger will see 20 amazing NYC restaurants battling it out to see whose Burger reigns supreme. One of the finalists taking part in this Burger-lover’s dream event is Chef Mike Boulos of the Freehold in Brooklyn.

Chef Mike, who cut his teeth early and has had his hand in several successful restaurants over the years, is bringing his Freehold Burger to the table this year. Topped with American cheese, pickled onions, his signature Burger sauce and a House rosemary salt, the Freehold Burger is nothing if not a culinary masterpiece. Chef Mike shared his Burger recipe (and Burger sauce recipe) with us ahead of this year’s Battle of the Burger so Burger-lovers and home grillers could take a stab at building this beast at home.

Freehold Burger

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The Freehold Burger is regularly served with rosemary-salted shoestring fries or truffle-parmesan fries.

• CuisineAmerican

Servings

1

Servings 1

Freehold Burger Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe The Freehold Burger is regularly served with rosemary-salted shoestring fries or truffle-parmesan fries. CuisineAmerican Servings 1 Servings 1

Ingredients

Freehold Burger

• 6 Ounces Schweid & Sons C.A.B. All American
• Rosemary Salt (to taste)
• 1 Dollop Burger Sauce
• 1 Handful Pickled Onions
• 1 Slice American Cheese

Rosemary Salt

• 4 Sprigs Fresh Rosemary
• 1/2 Cup Kosher Salt

Burger Sauce

• 5 Cups Mayo
• 1 Cup Ketchup
• 1/4 Cup French's Yellow Mustard
• 1 Tbsp Worcestershire Sauce
• 1 Tsp Sugar
• salt & pepper (to taste)

Servings:

Units:MetricUS Imperial

Instructions

Freehold Burger

1. Season Burger with rosemary salt and freshly ground black pepper.
2. Cook to order and melt American cheese on top.
3. Serve on Balthazar bun with bibb lettuce, pickled onions, and a dollop of Burger sauce.

Rosemary Salt

1. Flash fry rosemary and drain excess oil. Combine with Kosher salt and set aside.

Burger Sauce

1. In a large mixing bowl, dissolve sugar in Worcestershire sauce with a whisk.
2. After sugar dissolves, add remaining ingredients and whisk until fully combined.

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About Chef Mike Boulos

Growing up, Michael worked at his local pizzeria and, after a brief stint in the music business, went to culinary school and got his career started with the opening of Boston’s LaMorra, a Northern Italian restaurant built around a custom built wood-fired grill. From there he’s helped open or revamp 12 restaurants and bars including Armonk’s James Beard nominated Restaurant North and London’s 350 seat BBQ and seafood restaurant- The Big Easy- located in the heart of Covent Garden.

More recently Chef Mike has stepped into the role of Executive Chef at the Freehold in Williamsburg, one of NYC’s busiest bars, designed to have the look and feel of a trendy hotel lobby without the rooms above. The food program at Freehold is built around Chef Mike’s passion for simple American food done right; utilizing quality ingredients and time-honored techniques.