Greg Norman Burger with Buttermilk-Dill Dressing

Adapted by
September 2017
It may be Black Tap’s outlandish, gravity-defying milkshakes that melted the internet, but it’s Rising Stars alum Joe Isidori’s juicy, stacked burgers that we crave. Take his Greg Norman burger, an exercise in high-low Americana that tops a 7-ounce Wagyu patty with buttermilk-dill dressing (a.k.a. ranch), blue cheese, and arugula. For the Greg Norman, Isidori grinds a mixture of chuck and brisket to achieve an 80:20 blend, the standard for all his burgers. “More fat and the burger will render too much and feel greasy,” says Isidori. With 10 international locations in the works—look out Dubai, Black Tap is coming—that kind of consistency is key. A standard house fat ratio means that all his burgers perform the same at pick-up, regardless of the protein. Just give his cooks a hot ass flattop, a patty, and eight to 10 minutes to achieve optimal crust and “a chef’s medium” (just north of medium rare).


Buttermilk-Dill Dressing
(Yield: 1½ gallons)
1 gallon mayonnaise
2 quarts buttermilk
1 cup chopped dill
1 tablespoon Minor's roasted garlic flavor concentrate
1 tablespoon onion powder
To Assemble and Serve
(Yield: 1 burger)
7 ounces ground Long Mountain Wagyu, shaped into a patty
1 ounce baby arugula
House vinaigrette
Crumbled blue cheese
Potato roll
lettuce, leaves torn
Tomato slices
Pickle chips


For the Buttermilk-Dill Dressing

In a large container, mix to combine all ingredients. Season with salt; chill 2 hours.

To Assemble and Serve

Heat a flattop griddle and a salamander. Season Wagyu with salt and pepper. Place on the grill, cooking 4 to 5 minutes on each side. While cooking, toast the bun in salamander. Spread 2 ounces Buttermilk-Dill Dressing on the bun. Dress arugula in house vinaigrette and reserve. Once the burger is nearly cooked, add blue cheese, and cook until melted, about 1 minute. Place the burger on the bun, top with arugula, lettuce, tomato, pickles, and top bun.