Brioche Burger
intro
Juicy seared beef patties on buttery toasted brioche, stacked with melty cheddar, fresh toppings, and tangy sauce for a rich, indulgent gourmet cookout burger.
Ingredients
Steps
Mix the special sauce
In a small mixing bowl, whisk together ¼ cup (60ml) full-fat mayonnaise, 2 tablespoons (30ml) ketchup, and 1 tablespoon (15ml) Dijon mustard until completely smooth. Refrigerate the sauce for 10 minutes to chill while you prepare the remaining burger components.
Form the beef patties
Divide the 680g of 80/20 ground chuck into 4 equal 170g portions. Gently shape each portion into a 4-inch wide, ½-inch thick patty, pressing a shallow 1-inch dimple in the center of each to prevent bulging during cooking. Season both sides of every patty evenly with 1.5 teaspoons kosher salt, 1 teaspoon freshly ground black pepper, and ½ teaspoon garlic powder. Avoid overworking the meat to keep patties tender and juicy.
Toast the brioche buns
Heat a large cast iron skillet or flat griddle over medium heat (350°F / 175°C). Brush the cut inner sides of all 4 brioche buns with the 3 tablespoons (42g) of melted unsalted butter. Place buns cut-side down on the preheated cooking surface and toast for 1 to 1.5 minutes, until the cut surfaces are deep golden brown and slightly crisp at the edges. Transfer toasted buns to a clean plate and set aside.
Sear the beef patties
Increase the griddle/skillet heat to medium-high (400°F / 205°C). Arrange the seasoned patties dimple-side up on the hot cooking surface, leaving 1 inch of space between each patty. Cook undisturbed for 3 minutes to build a deep, crispy, browned sear. Flip each patty once with a spatula, then immediately top each with one slice of sharp cheddar cheese. Cook for an additional 2 to 3 minutes for medium doneness (internal temperature 135°F / 57°C), or 4 minutes for medium-well.
Layer the base toppings
Spread 1 tablespoon of the chilled special sauce across the cut inner side of each bottom toasted brioche bun. Layer each sauced bun base with 1 large iceberg lettuce leaf, 1 slice of tomato, 3 to 4 dill pickle slices, and an even portion of thin red onion slices.
Finish and serve burgers
Place one hot, cheese-topped beef patty on top of the layered vegetable toppings for each burger. Spread the remaining special sauce evenly across the cut inner side of each top brioche bun, then place the top bun on the patty to complete the stack. Serve immediately while patties are hot, cheese is melted, and buns are crisp.
Tips
2.Let seared patties rest for 1 minute after cooking before assembling to allow juices to redistribute, which prevents soggy brioche buns.
3.Use 80/20 ground beef chuck (20% fat content) for the juiciest results; leaner beef blends will produce dry, less flavorful patties.
OMG these were SO good for our Sunday family dinner! I was worried the brioche would get soggy but following the tip to toast the buns first? Game changer. My kids devoured theirs in 5 minutes flat and asked for seconds, which never happens with homemade burgers. Will be making these every other week for meal prep!
Wow, made these for a quick weeknight dinner and they came out perfectly juicy even though I usually overcook burgers! 30 minute cook time is no joke, I had everything on the table in 28 minutes flat. No fancy ingredients needed either, which is a win for my tiny apartment kitchen.
Made these for my friend’s potluck this past weekend and people were asking me for the recipe left and right! The brioche bun adds that perfect little sweet note that pairs so well with the savory, salty patty. Even the self-proclaimed ‘burger snob’ in our friend group said it was top 3 burgers he’s ever had.
These were really tasty! I added a little extra garlic powder to the patty mix and it slapped, only reason it’s not 5 stars is I forgot to let the patties rest after cooking so a little juiciness leaked out when I bit in. My bad, not the recipe’s fault!
I’ve been searching forever for a juicy burger recipe that doesn’t require a grill (we live in a 3rd floor apartment with no outdoor space) and this is IT! Cooked mine in a cast iron on the stovetop per the easy directions and it tasted exactly like restaurant quality. My partner said it’s better than the fancy burger spot we go to downtown.
Meal prepped these patties on Sunday and had burgers for lunch all week! I kept the pre-formed patties in an airtight container in the fridge and cooked one up each day, toasted a brioche bun, added my favorite toppings, and it was way better than grabbing fast food on my work break. Saved me so much money this week!
Brought these to our neighborhood block party last weekend and they flew off the platter! I made sliders with mini brioche buns instead of full size and it was the perfect bite sized party food. Had multiple neighbors come up to me asking where I got the recipe before I even finished my own burger.
As someone who’s been grilling burgers for 20+ years I was skeptical an easy 30 minute recipe could live up to the hype, but man was I wrong. The brioche bun takes it to a whole other level, and the patty came out so juicy it was dripping down my wrist when I took the first bite. My son who’s in college already asked me to make these when he comes home for fall break.
Super easy recipe for a broke college kid with barely any cooking supplies! I only had a cheap frying pan and a toaster, no fancy seasonings besides salt, pepper, and a little paprika, and it still came out so good. Way cheaper than ordering Uber Eats every night, will be making these nonstop this semester.
I swapped the beef patty for a plant based patty and used vegan brioche buns, and it still slapped! The toasting tip for the buns worked perfectly even with the vegan version, my meat-eating roommate even tried a bite and said he’d make it that way too. Only 4 stars because I didn’t use the exact patty the recipe calls for, but the method is chef’s kiss.
Made these for date night last night and my partner was so impressed he thought I ordered takeout from our favorite fancy burger spot! I added caramelized onions and pickles as toppings, paired it with sweet potato fries, and we had the coziest little at home date. 10/10, will be our go-to date night meal from now on.
Wait why have I been wasting money on $18 restaurant brioche burgers when I can make these at home in 30 minutes for a fraction of the cost? The patties are so juicy, the bun is buttery and toasty, I added a little special sauce and it was literally identical to what I pay premium for at the burger shop down the street.
Made these for my high school football team’s pre-game cookout and the kids went crazy for them! We went through 30 brioche buns in 20 minutes, I had parents texting me after for the recipe. Super easy to scale up for a big crowd too, I just formed all the patties ahead of time and tossed them on the grill when we got to the field.
I pre-made these patties and brought them camping last weekend, cooked them over the campfire grate and toasted the brioche buns on a little cast iron grate over the fire. They were the best camp meal we had all trip! Even got a little smoky flavor from the campfire that made them extra delicious, no dry patties at all even cooking over open fire.