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Watch: Is This the Perfect Dry-Aged Burger?

Playing with different cheeses, sauces, and toppings for the ideal burger

Prime Time hosts and butcher shop owners Ben Turley and Brent Young already offer two cheeseburgers on the menu at Brooklyn’s Threes Brewing: a classic iteration topped with American cheese, and a funkier dry-aged version. Still, the duo is determined to perfect the latter in this episode of the meat-heavy show, along with the help of Threes Brewing chef Kyle Lowe.

The three chefs play with all parts of the dream burger — except the bun, which is potato, of course. There’s a healthy sauce debate pitting a spicy version of special sauce that’s turned up with a lot of dijon mustard against a ketchup and fish sauce concoction and a soubise — a classic French sauce made mostly of onions. Then there’s the question of cheese (American versus raclette), and which pickled topping works best.

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