Recipe: The P&L Burger

Matty Matheson, a renowned chef known for his bold culinary creations, didn't initially set out to be recognized for his cheeseburger. But when he crafted a burger so delicious at Parts and Labor, it quickly became the star of the show. Every order ticket came with a cheeseburger, and soon, it was impossible for Matty to escape the burger spotlight.

Matty Matheson’s famous cheeseburger from Parts & Labor

Matty shares, "We even opened a cheeseburger shop for a few years to try to divert business away from Parts & Labor. It failed because we did it for the wrong reasons. I didn’t care about cheeseburgers, and neither did my partners. Starting a restaurant for anything other than a true passion will result in failure. Life is short, and you only have a small window to do what you love."

The P&L Burger from Matty’s Patty’s Burger Club

You might be wondering, "What about Matty’s Patty’s Burger Club?"—Matty's current burger venture in Toronto and Costa Mesa. The reason the P&L burger became so iconic was that Matty genuinely loves burgers. Sometimes, it takes leaving your true passion to realize how much it means to you. Upon reflection, Matty recognized that burgers are universally loved. Whether it’s a celebration or a tough day, burgers fit every occasion.

This burger is the one that started it all—a true culinary journey that continues to inspire food lovers everywhere.

Ingredients

For the Bacon-Onion Jam:

  • 1 pound (455 g) slab bacon - sliced into lardons
  • 2 cups (4 sticks/455 g) unsalted butter
  • 4 pounds (500 g) onions - sliced
  • 1 cup (240 ml) red wine vinegar
  • ¼ cup (50 g) sugar

For the Burger:

Instructions

Make the Bacon-Onion Jam:

  • In a large heavy-bottomed pot over medium heat, render the bacon. Add the butter and onions, cooking over low heat and stirring occasionally for 1½ hours to allow the onions to caramelize naturally.
  • Add the vinegar and sugar, cooking for 15 more minutes. Remove from heat, let cool, and store in the refrigerator.

Make the Burger:

  • Preheat a cast-iron skillet over medium heat for 5 minutes before cooking the patties.
  • Form the brisket into 6-ounce (170 g) patties, about 1 inch (2.5 cm) thick. Season with salt and pepper.
  • Combine pickles and mayonnaise in a bowl, and set aside.
  • Cook the patties in the skillet for 4 minutes on one side, then flip. Add the bacon-onion jam and cheese, cover with a lid and add 2 tablespoons of water to steam the cheese for 45 seconds.
  • Toast the buns with butter in a separate skillet over medium-high heat.
  • Assemble the burger: spread pickle mayo on the bottom buns, add lettuce, then top with cheesy patties and the top buns.

Excerpted from Matty Matheson: A Cookbook.