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Watch: How to Make Your Own Dry-Aged Kronnerburger at Home

Prime Time takes on a DIY dry-aging challenge with just a mini-fridge and a fan

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The Bay Area’s cult favorite burger is undoubtedly the Kronnerburger — a 120-day dry-aged beef patty topped with lettuce, onion, dill pickles, and white cheddar mayo. The chef behind the illustrious burger is Chris Kronner, who closed his Oakland restaurant last year but now fans of the burger attempting to make their own versions at home, thanks to a new cookbook.

Kronner also travels the country to host pop-ups, recently landing in New York City. Prime Time hosts Ben Turley and Brent Young are using Kronner’s New York trip as a chance to try the chef’s idea of dry aging at home — and apply it to the meats that they get at the Meat Hook. After buying a fridge online from some guy in Brooklyn, the duo is ready to dry-age New York strip, chuck, and short rib, and attempt their own Kronnerburger at home.

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