By Fox News Magazine


"Off the menu" dishes are something more and more restaurants are (seemingly) starting to offer, and the Monarch Room in New York City makes a burger you won't find listed on their menu, either.

Why? Because apparently it's too delicious to put into words!

READ: Fast Food Items You Won't Find in America

In the video above, executive chef Michael Citarella shows us just what makes a burger special enough that you'd only know of its existence by word-of-mouth.

Check it out and try whipping up your own "off-the-menu" cheeseburger tonight!

Making Monarch Room's Off-the-Menu Burger

4 burgers


  • 2 pounds ground chuck
  • 4 hamburger buns
  • 4 slices tomato
  • 4 slices red onion
  • 4-8 leaves Bibb lettuce
  • Salt and pepper to taste
  • 4–8 slices aged cheddar
  • 1 Tbsp. dijon mustard
  • 1 Tbsp. ketchup
  • 2 Tbsp. chili oil
  • 1 Tbsp. scallions, chopped
  • 1 Tbsp. roasted red peppers, diced
  • 1 Tbsp. pickled jalepenos, diced


  1. Divide the ground beef into four equal parts (roughly 8 oz. each) and gently form into patties. Heat a cast iron pan on high heat for 3-4 minutes. Generously season the burger with salt and place into a hot pan to sear.
  2. Sear on one side for 3-4 minutes, adjusting the heat if necessary. (Depending on the actual fat content of the meat, it may be necessary to lightly rub the burger with oil or softened butter before searing.) Flip the burger and continue to sear for another 3–4 minutes. Remove the burger from the pan and allow to rest. Sprinkle with freshly ground pepper, if desired.
  3. While resting, top the patties with 2 slices each of aged cheddar. Set the oven to broil, then place the patties and the buns into the oven until the cheese is just melted and the buns are golden brown. (Alternatively, you can simply melt the sliced cheddar on the patties while they're still in the pan, adding them about two minutes after the first flip.)
  4. Prepare your burger sauce by combining the dijon, ketchup, chili oil, scallions, red peppers and jalapenos in a small bowl. Mix until incorporated, then set aside. (You may adjust with more ketchup or dijon to taste.)
  5. Assemble the burgers by slathering sauce on the bottom bun, followed by a leaf or two of Bibb lettuce, the patty, a slice of tomato, and a slice of red onion. Slather more burger sauce on the top half of the bun, top off the burger, and enjoy. (Tip: The tomatoes will be more flavorful if kept at room temperature and seasoned lightly with salt.)