Au Cheval, a name synonymous with burger perfection, consistently tops “best burger” lists across the nation. Located in Chicago’s West Loop, this unassuming diner has achieved cult status, drawing crowds willing to endure long waits for a taste of its iconic creation. But what makes the Au Cheval burger so exceptional? While the perfectly toasted bun, the tangy Dijonnaise, and the gooey cheese all play a crucial role, the heart of the matter, quite literally, lies in the quality and composition of the meat. But just what meat does Au Cheval use? The answer, while seemingly simple, is more nuanced than you might think.
The Foundation: A Blend of Premium Cuts
The secret to Au Cheval’s burger patty isn’t just one specific cut of beef; it’s a carefully curated blend designed to achieve the perfect balance of flavor, texture, and fat content. Rather than relying on a single, readily available ground beef option, Au Cheval meticulously selects and combines different cuts of beef to create a proprietary blend.
This blend is the cornerstone of their burger’s success. It’s not just about using “good beef”; it’s about understanding how different cuts contribute to the overall experience. Each cut brings something unique to the table, and the precise ratio is what elevates the Au Cheval burger above the competition.
The Importance of Fat Content
One of the most crucial elements of a truly exceptional burger is its fat content. Fat equals flavor, juiciness, and that satisfying mouthfeel that keeps you coming back for more. Au Cheval understands this principle implicitly, and their meat blend reflects this understanding.
The fat content in their blend isn’t accidental; it’s a deliberate choice. They aim for a specific percentage that ensures the patty remains succulent and flavorful throughout the cooking process. Without sufficient fat, the burger would be dry and lacking in that signature richness.
The Role of Each Cut
While the exact proportions of the Au Cheval blend remain a closely guarded secret, industry insiders and burger enthusiasts have speculated about the specific cuts of beef that contribute to its unique character. While the specific formulation is proprietary, understanding general principles helps.
Chuck: Often considered a staple in high-quality burger blends, chuck is known for its robust, beefy flavor and relatively high fat content. It provides a solid foundation for the Au Cheval patty. The flavor is intense and gives that “beef” flavor everyone loves.
Brisket: This cut, typically associated with barbecue, brings a different dimension to the burger. Brisket adds a depth of flavor that is both rich and savory, along with a desirable tenderness. This cut often carries a great marbling of fat for flavor.
Short Rib: Known for its exceptional marbling and intense flavor, short rib adds a touch of luxury to the blend. The high fat content of short rib contributes to the burger’s juiciness and luxurious mouthfeel. The beefy flavor is unmatched.
The Grinding Process: Freshness is Key
The quality of the meat isn’t the only factor that contributes to the Au Cheval burger’s excellence; the grinding process is equally important. Au Cheval is committed to using freshly ground beef, ensuring that the patties are as flavorful and juicy as possible.
Grinding the beef in-house or partnering with a trusted butcher who adheres to their strict standards allows them to control the entire process, from the selection of the cuts to the final texture of the ground beef. This dedication to freshness is a hallmark of Au Cheval’s commitment to quality.
Why Freshly Ground Matters
Pre-ground beef, often found in supermarkets, can lose its flavor and moisture over time. The grinding process itself can also degrade the quality of the meat if not done properly. Freshly ground beef, on the other hand, retains its flavor and juiciness, resulting in a superior burger.
Furthermore, grinding the beef in-house allows Au Cheval to control the coarseness of the grind. A coarser grind typically results in a more textured burger with a more pronounced beefy flavor, while a finer grind creates a smoother, more uniform patty. They select the optimal grind for their style.
Beyond the Meat: Other Factors Contributing to Excellence
While the meat is undoubtedly the star of the show, it’s important to acknowledge the other factors that contribute to the Au Cheval burger’s overall success.
The Bun
The bun is the foundation upon which the entire burger is built. Au Cheval uses a perfectly toasted, slightly sweet brioche bun that complements the richness of the meat and other toppings. The bun is sturdy enough to hold the juicy patty and toppings without falling apart, yet soft enough to provide a pleasant textural contrast.
The Toppings
The toppings on the Au Cheval burger are carefully selected to enhance, not overshadow, the flavor of the meat. The tangy Dijonnaise adds a touch of acidity that cuts through the richness of the beef, while the melted cheese provides a gooey, comforting element. The crisp pickles offer a refreshing contrast in both flavor and texture.
The Cooking Technique
Even the best meat can be ruined by improper cooking. Au Cheval’s cooks are masters of their craft, searing the patties to create a flavorful crust while keeping the interior juicy and tender. They understand the importance of temperature control and timing, ensuring that each burger is cooked to perfection.
The Au Cheval Experience: More Than Just a Burger
Ultimately, the Au Cheval burger is more than just the sum of its parts. It’s an experience. From the lively atmosphere of the diner to the anticipation of the first bite, every element contributes to the overall enjoyment.
It’s about the feeling of indulgence, the satisfaction of biting into a perfectly crafted burger, and the knowledge that you’re experiencing something truly special. Au Cheval has perfected the art of burger making, and their dedication to quality is evident in every bite.
Finding Similar Quality: What to Look For
While replicating the exact Au Cheval burger at home might be challenging, understanding the principles behind its success can help you create your own exceptional burgers.
- Source high-quality beef: Look for reputable butchers or meat suppliers who offer a variety of cuts.
- Consider a blend: Experiment with different combinations of chuck, brisket, and short rib to find your preferred flavor profile.
- Grind your own beef: If possible, invest in a meat grinder and grind your own beef for maximum freshness and control over the texture.
- Don’t skimp on fat: Aim for a fat content of at least 20% to ensure a juicy and flavorful burger.
- Use high-quality buns and toppings: Invest in good quality buns and toppings that complement the flavor of the meat.
By following these tips, you can elevate your burger game and create your own version of the Au Cheval masterpiece. While the specific blend remains a trade secret, understanding the principles of flavor, texture, and freshness will guide you toward burger perfection. The experience of cooking and experimenting adds to the fun.
The effort is worth it, and remember to focus on the best ingredients available.
Au Cheval remains a place to aspire to, a reminder that simple ingredients, handled with care and expertise, can result in culinary transcendence.
What is the primary meat blend used in Au Cheval’s burger?
The legendary Au Cheval burger doesn’t rely on a single cut of beef, but rather a carefully crafted blend to achieve its signature flavor and texture. The primary components of this blend typically include ground chuck, known for its rich flavor and good fat content, and ground brisket, prized for its tenderness and beefy taste.
The exact ratio of chuck to brisket may vary slightly, but the balance between these two cuts is crucial. The chuck provides the foundational beefiness and structural integrity of the patty, while the brisket contributes a depth of flavor and a melt-in-your-mouth quality that elevates the burger beyond the ordinary.
Why does Au Cheval use a blend of meats instead of just one type of ground beef?
Using a blend of different cuts allows Au Cheval to achieve a more complex and nuanced flavor profile than using a single type of ground beef. Each cut brings unique characteristics to the table, contributing to the overall taste and texture of the burger. By combining these elements, they create a burger that is both flavorful and satisfying.
Furthermore, the use of a blend allows for better control over the fat content and texture of the patty. Different cuts of beef have varying levels of fat, and by carefully selecting the proportions of each, Au Cheval can achieve the perfect balance of juiciness and structural integrity, preventing the burger from being either too greasy or too dry.
Does Au Cheval use any other meats besides chuck and brisket in their burger blend?
While chuck and brisket form the core of Au Cheval’s burger blend, there are rumors and suggestions that a small percentage of other cuts may be included. Some speculate that short rib or other cuts known for their rich flavor and marbling might be added to further enhance the burger’s complexity.
However, Au Cheval remains relatively secretive about the exact composition of their blend, so it’s difficult to confirm with certainty whether any other meats are consistently used. The focus remains on the high-quality chuck and brisket as the foundation for their exceptional burger.
How important is the fat content of the meat in achieving Au Cheval’s burger quality?
The fat content is absolutely crucial to the overall quality and experience of the Au Cheval burger. A sufficient amount of fat is essential for keeping the patty juicy and flavorful during cooking. Without enough fat, the burger would likely become dry and tough, regardless of the other ingredients or cooking techniques used.
The fat not only contributes to the burger’s succulence but also carries much of its flavor. As the burger cooks, the fat renders and bastes the meat from the inside out, resulting in a rich, savory taste that is characteristic of the Au Cheval burger. The careful balance of fat content achieved through the blend of chuck and brisket is a key element of its success.
How does Au Cheval source their meat for their legendary burger?
Au Cheval places a strong emphasis on sourcing high-quality meat, although they maintain a degree of secrecy regarding their specific suppliers. It’s understood that they prioritize sourcing from reputable butchers and suppliers who can consistently provide them with top-grade chuck and brisket.
They likely work closely with their suppliers to ensure that the meat meets their exacting standards for quality, fat content, and flavor. This attention to detail in sourcing is a critical factor in their ability to consistently produce a burger that lives up to its legendary reputation.
Are there specific grinding techniques used to prepare the meat for Au Cheval’s burger?
While the exact details of Au Cheval’s grinding techniques are not publicly known, it’s likely that they employ methods that preserve the integrity of the meat and prevent it from becoming overworked. Overgrinding can result in a dense, less appealing texture.
It is believed that they favor a coarser grind, which allows for a more pronounced texture in the finished burger. A coarser grind also helps to retain more of the natural juices within the patty, contributing to its overall succulence and flavor.
Can I replicate Au Cheval’s burger blend at home?
While it’s difficult to perfectly replicate the Au Cheval burger due to proprietary recipes and techniques, you can get close by using a high-quality blend of ground chuck and brisket. Aim for a ratio of approximately 80% chuck and 20% brisket to achieve a similar balance of flavor and texture.
Be sure to source your meat from a reputable butcher who can provide you with fresh, high-quality cuts. A coarser grind is preferable, and avoid overworking the meat when forming the patties. With careful attention to detail, you can create a delicious burger that captures some of the magic of the Au Cheval experience.