The Polo Bar Burger

We can't all live the glamorous life of Ralph Lauren, but we can still eat the fabulous burger served at his Polo Bar in New York.

A cheeseburger is not just a cheeseburger when you’re dining at one of Ralph Lauren’s restaurants – The Polo Bar in New York and RL Restaurant in Chicago, plus other outposts in Paris, Milan, London, and China. Ordering a Polo Bar Burger is an experience, just as Ralph Lauren created his eponymous world of fashion and design to be not just a shirt or a bed, but an immersion into his brand of luxury Americana. When you order a Polo Bar Burger, you’re center-stage in a clubby, wood-paneled world accented with leather and tartan – as Ralph Lauren’s marketing team puts it: an invitation to the movie that was in Ralph Lauren’s head. I’ll also mention that there’s a dress code: no collar-less shirts. Last time we were at The Polo Bar we happened to be seated in the same banquet as a not-to-be-named but very famous mustached Texas TV therapist, who besides saying zero words to anyone all night, including his dinner companions, sported a t-shirt. All that aside, what else could that burger be but fabulous?

But for most of us, time spent in Ralph Lauren’s world is minimal, a treat while on vacations. Let’s bring that burger home. With Bon Appetit’s recipe for the Double RL Ranch Burger (their name), you can be the real-life burger king or queen of your family and friends. This is a gorgeous burger that tastes as good as it looks, thanks to crispy bacon, cheddar cheese, and special sauce.

We can’t all live like Ralph Lauren. But let’s eat like him at home, even for just a night. T-shirts allowed.

The Polo Bar Burger

From Bon Appetit

Ralph’s Special Sauce:
½ cup mayonnaise
1/3 cup ketchup
2 tablespoons sweet relish
1 tablespoon finely chopped cornichons
1 tablespoon finely chopped red onion
1 teaspoon Worcestershire sauce
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon hot sauce (preferably Tabasco)
Kosher salt
Freshly ground pepper

Burgers:
3 pounds ground beef chuck (20% fat)
Kosher salt
8 slices Cheddar cheese
8 brioche buns (Central Market sells really good brioche hamburger buns)
16 slices bacon, cooked crisp
Green leaf lettuce, sliced tomato, sliced red onion, and sliced pickles (for serving)

Make the sauce: Mix the mayonnaise, ketchup, relish, cornichons, onion, Worcestershire sauce, garlic powder, onion powder, and hot sauce in a small bowl. Season sauce with salt and pepper. Cover and store in the refrigerator for up to 2 days.

Make the burgers: Prepare the grill for medium-high heat. Divide the beef into 8 portions (about 6 ounces each). Working with 1 portion at a time, cup your hands around the meat and begin to gently shape it into a round patty, being careful not to pack the meat too tightly. Lightly press down on each patty to flatten, then press a slight indentation into the center with your thumb (this will prevent the patties from bulging when cooked).

Generously season both sides of patties with salt and grill 5 minutes. Turn and top with cheese. Cover grill and cook until the cheese is melted and the patties are medium-rare, about 5 minutes more. Transfer to a platter and let the hamburgers rest for 5 minutes.

Build the burgers with buns, patties, bacon, lettuce, tomato, onion, pickles, and special sauce.