The “Fat Boy” Burger Recipe from Chef Michael Schlow

If you have been around these parts for awhile, you know that just as much as I like my salads, sushi, and smoothies, I am also a sucker for good old, American pub grub! This summer I went to Battle of the Burger and there was another event hosted by Amstel Light, The Official Beer of the Burger, that I didn’t get to make it to, where Boston Chef Michael Schlow showed the group how to make one of his infamous burgers. I couldn’t resist sharing the recipe of his creation here. He uses crisp onions and a lemon horseradish sauce for a flavor packed juicy burger that I know I wouldn’t mind biting into! See below!

The “Fat Boy” Burger

Ingredients (yields 2 burgers)


  • 18 ounces ground beef (80/20 combo)
  • 1 ounce (2 tablespoons) extra-virgin olive oil
  • 4 tablespoons mayonnaise
  • 2 teaspoons prepared white horseradish
  • Juice of half a lemon
  • 2 thick slices good quality Vermont or English cheddar cheese
  • 2 brioche buns
  • Salt and pepper

Crispy onions (makes about 1/2 cup, enough for 2 Schlow burgers)

  • 1 large yellow onion, sliced into very thin rings, 1/3- to 1/8-inch thick
  • 2 cups canola oil


  • Combine the ground beef with the olive oil, salt, and plenty of black pepper.
  • Divide the meat into two 9-ounce patties and refrigerate until the grill is ready.
  • Combine mayonnaise, horseradish, and lemon juice in a mixing bowl and season with black pepper.
  • Heat the grill to high.
  • Take the hamburgers out of the refrigerator 5 to 7 minutes before you are ready to grill them.
  • Place the burgers on the preheated grill and cook 1½ minutes (for rare).
  • Give the burgers a quarter-turn to “mark” them, and cook 1½ more minutes.
  • Flip the burgers over and cook 1½ minutes.
  • Rotate a quarter-turn to “mark” and cook 1½ more minutes.
  • Transfer the burgers to the grill’s top shelf or to a cooler section of the grill and cover each one with a slice of cheese.
  • Turn the grill off and shut the lid.
  • After 4 minutes, open the lid. The cheese will be melted and the burgers cooked rare to medium rare. Toast the buns, if desired, and place a burger on each.
  • Spread plenty of the horseradish sauce on each burger; it should drip down the sides.
  • Top with Crispy Onions and season with freshly ground black pepper.
  • Slather more sauce on the other half of the bun and place it on top of the burger.
  • Grab a cold beer and enjoy!

For the Crispy Onions:

  • Place onion rings and oil in a small sauce pot.
  • Bring to a boil over high heat, and then reduce heat to a very low simmer. The heat releases the onion’s natural sugars, and in essence, causes them to melt.
  • Turn the onions with a fork every thirty seconds or so, and cook until they turn golden brown, 12 to 15 minutes. Adjust the heat if needed to maintain a low simmer.
  • Remove the onions from the oil and arrange in a single layer on paper towels. (At this point the onions won’t yet be crispy, but I promise you that after a few minutes, as the caramelized sugars cool and harden, the onions will become deliciously crisp.)

Fat Boy Burger Recipe

Source: Michael Schlow’s It’s About Time: Great Recipes for Everyday Life

You may also like:

Chef Michael Schlows recipe for an Italian style burger and chocolate milkshake


3 thoughts on “The “Fat Boy” Burger Recipe from Chef Michael Schlow

  1. Pingback: Burger Stuff | Burger Coups .com | Burger Coupons, Coupons, Deals, Savings

  2. Wow… That’s some burger
    Can’t wait for summer to try one….when the grill gets fired up…speaking of fired up, du you see he Pats win.? Amazing!!!!! My bf bet something called a three team teaser and hat he Patriots winning made him win $500 from his bookie.

    But more to the point, Can you give us some fish recipes for Christmas Eve?

    I’ve looked around this interesting blog and seem to deduce that your boyfriend is italian and grows tomatoes somewhere near Malden (I’m guessing Revere or Medford or Saugus).

    So that means lots of fish on Christmas Eve?..think he might like to share a recipe from his family? Something with bacala, squid, octopus or even lobster…

    That would be so cool to use a recipe from an Italian-american tomato farmer… Can’t wait

  3. Jacky

    Your comment is so interesting. I notice that Italians go crazy for fish on Christmas Eve, something like 13 dishes related to the 13 apostles I think.

    I’m iris hand we just don’t eat meat, or aren’t supposed to, but we always forget. This Italian thing sounds so neat.

    I’d love some recipes just to see them from your Italian bf… Bet he’s funny like joe Pesci and as sophisticated as al Pacino and probably as handsome as a young frank Sinatra .

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