Dinners · 4 min read
21 Club Burger (Copycat)
Recreate the iconic taste of the 21 Club Burger with this delectable copycat recipe! Crafted to perfection, this burger features a unique twist where ground top sirloin, bread crumbs, celery, and savory broth come together to create a patty that's both incredibly moist and bursting with flavor.
★ 5.0 (7)
Few hamburger recipes earn the title of iconic NYC dish, but the 21 Club burger has held that status for decades. The version you can make at home starts with ground top sirloin, but the real magic comes from celery that gets poached in chicken stock before it goes into the meat. That gentle step, along with a whisper of nutmeg, gives the patty a soft, almost silky texture you won't find in a standard burger. It's a simple hamburger recipe, yet every bite tastes like something special.
Reasons to try this 21 Club burger recipe
- The celery and chicken stock keep the patty moist without turning it mushy.
- The stovetop-to-oven method gives you a nicely browned crust and a tender, medium-rare center.
- A pinch of nutmeg adds a subtle warmth that makes the beef taste richer.
Key ingredients for an authentic 21 Club burger
- Ground top sirloin: This lean cut keeps the burger from being greasy, but it needs the moisture from the celery and broth. Look for freshly ground sirloin at the butcher counter. If you can't find it, ground chuck works, though the texture will be a bit different.
- Celery: Poaching the celery in chicken stock softens it and lets it blend into the meat without adding crunch. Use a tender inner stalk if you have one. The celery should be finely chopped before poaching.
- Nutmeg: A quarter teaspoon of nutmeg might sound odd in a burger, but it adds a warm, subtle background note that makes the beef taste richer. Use freshly grated nutmeg if you have it, and measure it lightly.
Kitchen tools for this hamburger recipe
- Small saucepan for poaching the celery in chicken stock.
- Large heavy skillet that's oven-safe, preferably cast iron or stainless steel, for browning and finishing the burgers.
- Mixing bowl for combining the meat mixture.
- Tongs or a spatula for flipping the patties without pressing them.
Tips for making the best 21 Club burger
- Poach the celery until it's completely tender, about 20 minutes, then drain it well. Extra liquid will make the patties hard to shape.
- Mix the ingredients with your hands just until combined. Overmixing compacts the meat and makes the burgers dense.
- Shape the patties gently and don't press them down while they cook. You want the interior to stay loose and juicy.
- Use a heavy skillet that can go in the oven, like cast iron or stainless steel, so you can brown the burgers and finish them without transferring them to another pan.
Expert tips for cooking 21 Club burgers to the right doneness
- Heat the butter until it turns amber before adding the patties. That browning adds a nutty flavor to the crust.
- Brown the burgers for 6 minutes per side over medium heat. This gives you a good sear without burning the outside before the inside cooks.
- For medium rare, finish the skillet in a 350°F oven for 6 to 8 minutes. Add a few more minutes if you like your burgers more done, and always let them rest for a couple of minutes before serving.
21 Club burger variations to try
- Swap the chicken broth for beef broth to deepen the savory flavor.
- Use panko breadcrumbs instead of regular breadcrumbs for a slightly lighter texture.
- Add a pinch of cayenne or a dash of hot sauce to the meat mixture for a spicy kick.
- Top the finished burger with a slice of Swiss or cheddar and let it melt during the last minute in the oven.
What to serve with a 21 Club burger
Classic toppings for a 21 Club burger
- Fresh lettuce and tomato slices
- Thinly sliced red onion or pickles
- A swipe of mayonnaise or Dijon mustard on the bun
Side dishes that pair well
- Crispy french fries or sweet potato fries
- Coleslaw for a cool, crunchy contrast
- Potato salad or a simple green salad
How to store leftover 21 Club burgers
If you have leftover cooked patties, let them cool to room temperature, then place them in an airtight container. They'll keep in the refrigerator for up to 3 days. Keep the buns separate so they don't get soggy. When you're ready to eat, reheat only the patty and toast the bun fresh.
How to freeze 21 Club burger patties
You can freeze the uncooked patties for up to 3 months. Place them on a parchment-lined baking sheet and freeze until firm, then stack them with parchment between each patty and transfer to a freezer bag. Thaw overnight in the refrigerator before cooking. The celery and broth in the mixture help keep the patties moist even after freezing.
Best ways to reheat a 21 Club burger
The best way to reheat a leftover patty is in a skillet over medium-low heat. Add a splash of water or broth to the pan and cover it to steam the burger gently, which helps bring back some moisture. You can also reheat in a 350°F oven for about 10 minutes. Avoid the microwave if you can, since it tends to dry out the patty and make the bun rubbery.
Source recipe: 21 Club Burger (Copycat) (SnapChef ID ba59ea03-3e80-4e36-a489-59b3d5ae439f). Nutrition is estimated per serving.
Ingredients
Directions
- Place the celery and chicken broth in a small saucepan over very low heat. Poach the celery for 20 minutes. Drain and let cool.
- In a mixing bowl, combine the poached celery with the ground beef, breadcrumbs, Worcestershire sauce, nutmeg, salt, and pepper. Mix well with your hands. Gently shape the mixture into 4 large patties, being careful not to compact the meat any more than necessary.
- Preheat the oven to 350°F.
- Heat the butter in a large, heavy skillet over medium heat until the butter is amber in color. Brown the burgers for 6 minutes on each side. Then transfer the skillet to the preheated oven for 6 to 8 minutes for medium rare, adding a few additional minutes if you prefer your burgers cooked beyond medium rare.
- Serve the cooked burger patties on the buns.
Tap a step number to check it off as you cook.
Nutrition Facts per serving · estimated
Amount per serving
% Daily Values are based on a 2,000-calorie diet (FDA).
Good to know
Questions, answered
Can I use a different cut of ground beef?
Ground top sirloin is lean, which is why the celery and chicken stock are so important. If you swap in ground chuck or ground round, the patties will have more fat and may cook up juicier on their own. You can use them, but the texture will be a little different. Stick with 80/20 or 85/15 if you make a swap.
What does the poached celery actually do?
The celery is poached in chicken stock until soft, then mixed into the beef. It adds moisture and a very mild savory note without making the patty taste like celery. The broth also helps bind the breadcrumbs and seasonings. This is the step that keeps the burger from drying out, especially since top sirloin is a lean cut.
Can I cook these burgers on a grill instead of in a skillet?
You can, but the cooking method will change. The recipe relies on browning in butter and finishing in the oven to control doneness. On a grill, you'll lose the butter flavor and need to watch the patties closely because they're thick. If you grill, cook over medium heat and use a thermometer to check for your preferred doneness.
How do I know when the burgers are medium rare?
The recipe calls for 6 minutes per side on the stovetop, then 6 to 8 minutes in a 350°F oven. That timing should give you a warm, pink center. If you want to be precise, use an instant-read thermometer and pull the burgers at 130°F to 135°F for medium rare. Add a few extra minutes in the oven for more well-done patties.
