Main
Burger
MainOrigin: United States
Beef burger on toasted brioche: seasoned mince patties, cooked until juicy, finished with cheese and classic toppings.
Prep
25 min
Cook
15 min
Total time
40 min
Portions
4
Total weight
833 g
Per portion
208.3 g
Ingredients
Method
Season the mince
- Finely grate or mince the onion and crush the garlic.
- Put the beef mince in a bowl with the onion, garlic, salt and pepper.
- Mix gently with clean hands until just combined — do not overwork or the patties will turn dense.
Shape the patties
- Divide the mixture 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 so they firm up and hold their shape on the heat.
Prepare toppings and buns
- Slice the tomatoes and wash and dry the lettuce. Slice the cheese if it is 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.
Cook the patties
- 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).
Assemble and serve
- Spread a little butter on the warm brioche cut sides if desired.
- Build each burger: base, lettuce, patty with cheese, tomato, lid.
- Serve immediately while the patties are hot and the buns are still warm.
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.