Name: Chef Rich Rosendale’s Roots Burger
Prep time: 20 min
Cook time: 15 min
Cuisine: American

Chef Rich Rosendale’s Roots Burger

Chef Rich Rosendale’s iconic Roots Cheeseburger brings together dry-aged beef, melted American cheese, and fresh toppings on a toasted potato roll. Cooked on the griddle for maximum caramelization, this burger delivers classic diner flavor with a chef-driven twist.

Jun 30 - 15 min cook

Prep time:

20 min

Cook time

15 min

Total time

35 min

Makes

4 people

Ingredients
Instructions

(4-ounce) beef patties, preferably 80/20 dry-aged beef

American cheese

8 slices

potato rolls

shredded iceberg lettuce

2 cups

small red onion, thinly shaved

medium tomatoes, sliced

dill pickle chips

Heinz ketchup

1/2 cup

yellow mustard

1/4 cup

Salt and freshly ground black pepper

to taste

butter, softened

2 tbsp

lemon wedge

Remove the beef from the refrigerator 20–30 minutes before cooking. Preheat the Kenyon Texan Grill with the griddle insert over medium-high heat.

Place each portion of beef between two sheets of deli paper or parchment paper and press into thin patties using a heavy pot or burger press.

In a large bowl, combine the shredded iceberg lettuce with a squeeze of fresh lemon juice. Rinse the shaved red onion under cold water, drain well, and toss with the lettuce. Set aside.

Season both sides of the patties generously with salt and pepper just before cooking.

Place the patties on the preheated griddle and cook for 2 to 3 minutes on the first side, or until a deep golden-brown crust forms.

Flip the patties and immediately top each with a slice of American cheese. Cook for an additional 1 to 2 minutes, or until the cheese is melted and the burgers reach an internal temperature of 160°F.

While the burgers finish cooking, butter the cut sides of the potato rolls and toast them on the griddle for 1 to 2 minutes, until golden brown.

Season the tomato slices with a drizzle of olive oil, salt, and pepper.

Build each burger by layering the lettuce and onion mixture, tomatoes, pickles, ketchup, and mustard on the toasted potato roll. Top with the cheeseburger patties.

Serve immediately while hot.