Brioche Burger
intro
Juicy seared beef patties with melted cheese, fresh toppings, and tangy sauce, sandwiched between buttery toasted brioche buns for a rich, indulgent gourmet bite.
Ingredients
Steps
Form beef patties
Divide the 680g 80/20 ground beef into 4 equal 170g portions. Gently shape each into a 10cm (4-inch) wide, 2cm thick patty, pressing a shallow 1cm dimple in the center of each to prevent bulging during cooking. Season both sides evenly with 1 tsp kosher salt, ½ tsp black pepper, and ½ tsp garlic powder, then set aside to rest at room temperature for 10 minutes.
Preheat cooking surface
Preheat a cast iron skillet or outdoor gas grill to medium-high heat (200°C / 400°F). As the surface heats, brush the cut inner sides of all 4 brioche buns evenly with the 2 tablespoons (28g) of melted unsalted butter, then set aside.
Toast brioche buns
Place the buttered cut sides of the brioche buns directly onto the preheated cooking surface for 30-45 seconds, until the cut surface is golden brown and slightly crisp at the edges. Transfer toasted buns to a clean serving plate and set aside for assembly.
Sear beef patties
Place the seasoned patties onto the preheated cooking surface, dimple side up. Cook for 3 full minutes without moving, until a deep, mahogany seared crust forms on the bottom. Flip each patty once, top immediately with one 28g slice of sharp cheddar, then cook for an additional 2-3 minutes to reach medium doneness (internal temperature 71°C / 160°F). Transfer cooked patties to a clean plate to rest for 1 minute to lock in juices.
Mix burger sauce
In a small mixing bowl, stir together ¼ cup (60ml) mayonnaise and 1 tablespoon (15ml) Dijon mustard until completely smooth and evenly combined. Spread roughly 1 tablespoon of the sauce mixture across the toasted cut side of every top and bottom brioche bun.
Assemble brioche burgers
Layer each sauced bottom bun with 1 crisp iceberg lettuce leaf, 1 rested cheesy beef patty, 1 thick Roma tomato slice, 2 dill pickle slices, and 3-4 thin red onion rings. Cap each stack with a sauced top brioche bun, press gently to secure layers, and serve immediately.
Tips
2.Never press down on cooking patties with a spatula, as this forces out flavorful fat and juice, resulting in dry, less flavorful burgers.
3.Watch brioche buns closely while toasting — their high butter and sugar content burns in as little as 60 seconds over high heat, so pull them as soon as they turn light golden.
OMG this classic brioche burger is a total game changer! I was worried brioche would be too sweet for a savory burger but it balances the juicy patty and melted cheddar PERFECTLY. Cooked it up for last night’s family dinner and my kids loved it—even my super picky 8 year old asked for seconds. 30 minutes total cook time is no joke, too—perfect for busy weeknights!
Made these for my weekend cookout with the neighbors and everyone was asking for the recipe! The buttery brioche bun makes such a huge difference vs regular hamburger buns, I’ll never go back. Super easy to follow even for someone who usually burns burgers on the grill oops
SO good! I prepped a batch of these patties on Sunday and assembled the burgers for lunch all week, the brioche held up way better than I thought it would even when I toasted it quick in the office toaster oven. 10/10 will be on my regular rotation
I’m a total beginner in the kitchen and this was so easy to pull off! I was scared I’d mess up the patty seasoning but the ratios were perfect, I didn’t even have to add extra salt or pepper. Took exactly 30 minutes from grabbing ingredients out of the fridge to sitting down to eat, perfect for between study sessions
Brought these sliders (I cut the brioche buns smaller!) to our office potluck yesterday and they were gone in 10 minutes flat. People kept saying they tasted like the fancy gastropub burgers downtown, no one believed they only took half an hour to make
Great base recipe! I added a slice of pepper jack and some pickled jalapeños to mine for a little kick, and the sweet brioche balanced the heat so nicely. Will absolutely make again, might try caramelized onions next time
Made this after a long day of work and school drop offs/pick ups and it felt like a treat without all the takeout cost. The brioche is so buttery I didn’t even need to add extra butter to the pan when toasting. 10/10, no notes
Wait, has anyone tried this with a plant-based patty? I’m trying to eat less red meat but I’m obsessed with brioche buns and I don’t want the texture to be off
Made this for my partner for our at-home date night last Friday and they were so impressed! We paired it with some truffle fries and a milkshake and it was better than our usual burger date spot. Easy enough that I didn’t stress about messing it up mid-date, too
I was skeptical that an easy 30-minute burger could be that good, but wow. The brioche soaks up just the right amount of patty juice without falling apart, I stacked mine with bacon, lettuce, tomato, and a special sauce and it was massive and delicious
We made these over the campfire grill on our last camping trip! I pre-portioned the patties at home and brought the brioche buns in a hard container so they didn’t get squished, and they were the best camp meal we’ve ever had. Way better than hot dogs, that’s for sure
Quick question—do you think this would work with gluten-free brioche buns? My son has a gluten sensitivity and he’s been begging for burgers that taste like the ones we get at the mall food court
Leftovers of this burger the next day? 10/10. I wrapped mine in foil and heated it up in the oven for 10 minutes at 350 and the brioche got all toasty and buttery again, no soggy bun mess. Perfect for when I cook too much (which I always do)
I’ve never grilled burgers in my life and these came out perfectly! I was worried I’d undercook them so I used a meat thermometer, and the seasoning was so spot on I didn’t even need to add extra anything. My roommates are already asking when I’m making them again
Made these for the Sunday football watch party and they were a huge hit. I set up a little topping bar with cheese, bacon, pickles, onions, and different sauces so people could build their own, and everyone raved about how soft and buttery the brioche buns were. Will be my go-to burger recipe for every game day from now on
I was shocked how cheap this was to make for how fancy it tastes! I got all the ingredients at my local grocery store for under $15 for 4 burgers, which is way cheaper than getting takeout burgers for my family. Tastes better, too
Wait, I know brioche is a little sweet, but does it taste weird with savory toppings? I’ve only ever had brioche for French toast before so I’m nervous to try it for burgers
I used lean ground turkey instead of beef and it still turned out so juicy! I added a little Worcestershire sauce to the turkey patty to give it extra depth, and the brioche made it feel indulgent even with the lighter patty. So good
Took this recipe up a notch by doing two thin patties with a slice of cheese in between (hello, smash burger style!) on the brioche bun. It was messy, it was juicy, it was everything I want in a burger. 10/10 would make a double again
I’ve been making burgers for my grandkids for 40 years and I have to say, switching to brioche buns as this recipe suggests was the best change I’ve made in years. The kids said they taste like the burgers we get on our summer beach trips, and that’s the highest compliment I could get!