Main
Burger
MainOrigin: United States
Beef burger on toasted brioche: seasoned mince patties, cooked until juicy, finished with cheese and classic toppings. The bun is a linked brioche recipe; make or warm the buns before assembly.
Prep
25 min
Cook
15 min
Total time
40 min
Portions
4
Total weight
833 g
Per portion
208.3 g
Ingredients
Method
Make the patties
- Finely grate or mince the onion and crush the garlic. Combine with the beef mince, salt and pepper; mix gently with clean hands until just combined — do not overwork.
- Divide into 4 equal portions (about 125 g each). Shape into patties slightly wider than the brioche buns, pressing a shallow dent in the centre of each so they cook flat.
- Chill the patties for 10–15 minutes while you prepare toppings and heat the pan or grill.
Cook and assemble
- Slice the tomatoes and wash the lettuce. Slice the cheese if not already sliced. Warm or lightly toast the brioche buns cut-side down in a dry pan or under the grill until golden; keep warm.
- Heat a heavy pan or grill over medium-high heat. Brush lightly with oil if needed. Cook the patties 3–4 minutes on the first side without pressing them, then flip.
- Top each patty with cheese on the second side and cook 3–4 minutes more until the cheese melts and the patties are cooked through (juices run clear, or about 70°C in the centre for well done; cook less for medium).
- Spread a little butter on the warm brioche cut sides if desired. Build each burger: base, lettuce, patty with cheese, tomato, lid. Serve immediately.
Serving
Serve immediately while the patties are hot and the brioche is still warm. Offer extra sauce or pickles on the side.
Storage
Cooked patties refrigerate up to 2 days; reheat thoroughly. Freeze raw shaped patties separated by paper for up to 1 month. Brioche freezes well; toast from frozen carefully.