R5 Chef Peter Kelly Knows How to Build the Perfect Burger

Tomato/mustardseed compote for acid and “some piquancy”

House-made pretzel bun sprinkled with fleur de sel. It’s brushed with clarified butter before a light toasting on the griddle. Says Chef Kelly, “The pretzel’s baking soda and salt give the bun a little zip.”

“Spicy Japanese mayonnaise”—supercreamy, Japanese-made Kewpie brand mayonnaise “for unctuousness,” blended with Sriracha, the Thai-inspired hot sauce.

- Advertisement -

Salt and pepper are “vitally important to everything–they’re what give food its life.”

A mixture of trimmings from Kelly’s signature aged cowboy rib-eye steaks mixed with chuck, Hudson Valley foie gras, and puréed chicken livers. “To be honest, I usually don’t tell people about the chicken livers.”

“The thickness of the patty is the most important thing.” Kelly goes for between ½” and ¾”—that way it’s “perfectly cooked with a little char. I don’t like meatball burgers.”

Kelly prefers a griddle to the more romantic wood grill for burgers. “Wood adds another element of flavor, and we already have enough going on with the aged beef, foie gras, and livers.”

Our Best of Westchester Party is July 24!

Our Westchester Home Design Awards event is June 26!

Our Wine & Food Festival returns June 4-9!

Our Wunderkinds event takes place on May 23!

Our Best of Business Ballot is open through May 15!

Our Healthcare Heroes Awards event takes place on May 9!

Our Westchester Home Builders Awards take place on April 4!

Our Diversity, Equity & Inclusion Forum is March 14!

Unveiled: A Boutique Bridal Brunch is February 25!

Holiday flash sale ... subscribe and save 50%

Limited time offer. New subscribers only.