Buttery Brioche Burger
intro
Juicy seared beef patties on buttery toasted brioche, layered with melted cheddar, crisp veggies, and tangy sauce for an indulgent, cookout-friendly burger.
Ingredients
Steps
Form beef patties
Divide 680g of 80/20 ground beef into 4 equal 170g portions. Gently shape each into a 4.5-inch wide patty (slightly wider than the 4-inch brioche buns, to account for cooking shrinkage), pressing a 1/2-inch deep dimple in the center of each patty to prevent bulging. Season both sides evenly with 1.5 tsp (9g) kosher salt and 1 tsp (2g) freshly ground black pepper, then set aside at room temperature for 10 minutes to take the chill off for even cooking.
Mix tangy sauce
In a small mixing bowl, combine 1/4 cup (60ml) mayonnaise, 2 tbsp (30ml) ketchup, 1 tbsp (15ml) dill pickle brine, 1 tsp (5ml) Dijon mustard, and 1/4 tsp (1g) garlic powder. Stir with a small whisk until completely smooth, then cover and refrigerate until ready to assemble burgers.
Toast brioche buns
Heat a large cast iron skillet, flat griddle, or outdoor grill over medium heat (350°F / 175°C). Melt 2 tbsp (28g) of unsalted butter across the hot cooking surface (use a cast iron butter dish for grill cooking to avoid flare-ups) until it foams slightly. Place the cut sides of the 4 brioche buns face-down on the buttered surface, and toast for 1 to 1.5 minutes until deep golden brown and slightly crisp at the edges. Transfer toasted buns to a clean plate and set aside.
Sear cheesy patties
Increase the heat to medium-high (400°F / 205°C) for skillet/griddle cooking, or leave outdoor grill burners set to medium-high. Add the remaining 1 tbsp (14g) unsalted butter to the cooking surface (use a buttered cast iron plate on grates to avoid grill flare-ups), then place the seasoned patties dimpled-side down. Cook for 3 full minutes without moving or pressing, until a thick, dark brown seared crust forms on the bottom. Flip each patty once, top with one 20g slice of sharp cheddar, and cook for an additional 2 to 3 minutes for medium doneness (internal temperature 160°F / 71°C). Transfer patties to a plate to rest for 2 minutes.
Assemble burger stacks
Spread 1 tbsp of the prepared tangy sauce on the cut side of every toasted brioche bun top and bottom. Layer each bottom bun first with 1 crisp iceberg lettuce leaf, 2 thin 1/4-inch slices of beefsteak tomato, one rested cheesy beef patty, 3 to 4 dill pickle slices, and 2 to 3 thin rings of red onion. Place the sauced top brioche bun on the stack, pressing gently to secure all layers. Serve immediately.
Tips
2.Shape patties ½-inch wider than your brioche buns to account for 15-20% shrinkage during high-heat cooking, avoiding a mismatched bun-to-patty ratio.
3.Avoid overworking ground beef when forming patties; over-handling compacts meat and creates tough, dense burgers instead of tender, juicy ones.
OMG these were SO good for our Sunday family cookout! I swapped the American cheese for pepper jack and it slapped, the buttery brioche is a total game changer vs regular hamburger buns. My kids went back for seconds before I even finished my first burger!
Meal prepped 4 of these for my work lunches this week and I’m already jealous of future me getting to eat them. 30 minute cook time is no joke, super easy even for someone who burns toast half the time. No sad desk lunch for me this week!
Brought a platter of slider-sized versions of these to our neighborhood potluck last weekend and they were gone in 10 minutes flat! Everyone kept asking where I got the recipe, can’t wait to make the full size version for my husband’s birthday next week.
Made these last night for my roommates after our intramural soccer game and we all agreed this is better than the overpriced burger place down the street. The buttery brioche gets that perfect little crisp when you toast it, chef’s kiss. Only reason it’s not 5 is I forgot to buy pickles, oops. That’s on me though, recipe is solid.
I used gluten free brioche buns to adapt this for my gluten sensitivity and it still turned out amazing! The butter in the bun soaks in so nicely even with GF bread, didn’t fall apart at all. Will be making this on repeat all summer.
Wait, how do you keep the brioche buns from getting soggy when you add all the toppings? Mine got a little mushy last night when I made them, flavor was incredible but texture was off for me. Still a 4 star because the taste was there, just need to fix the sogginess!
Game changer!!! I’ve been making burgers on regular sesame seed buns my whole adult life and I will never go back. The buttery brioche is so rich, it pairs perfectly with the salty patty and tangy special sauce I added. 10/10, no notes.
I’m literally a total beginner in the kitchen and this was so easy to follow! I was nervous I’d overcook the patties but the timing was perfect, they were juicy all the way through. My boyfriend thought I ordered takeout lmao
Made these for our college football tailgate last weekend and people were raving so hard I got asked for the recipe by 3 different random people in the parking lot. Only thing I added was a slice of crispy bacon on each, highly recommend that upgrade.
Wait, has anyone tried this with a lettuce wrap instead of the brioche? I’m cutting carbs right now but the patty recipe sounds so good, I don’t want to skip it entirely.
What’s everyone’s go-to sauce to put on these? I did a classic ketchup mustard combo last time but I feel like there’s a better pairing for that buttery brioche.
My kids are super picky eaters and they both devoured these! I usually have to bargain with them to take 3 bites of dinner but they asked for seconds before I even sat down. Only problem is now they want these every single Tuesday for dinner, guess I have a new weekly tradition!
Wait, I made these last night and my patties kept shrinking a ton on the skillet, any tips to stop that? Flavor was 10/10 but I ended up with tiny little patties sliding around on the big brioche buns, it was a little comical.
I swapped the beef patty for a black bean patty to make this vegetarian for my sister who’s visiting next week, do you think the flavor will still hold up with the brioche? I don’t want to mess it up when she’s here!
Has anyone tried freezing the seasoned, uncooked patties to pull out for quick meals later? I want to stock my freezer for busy school nights but I’m not sure if the seasoning holds up when frozen.
Wait a second, has anyone tried making these for brunch with a runny fried egg on top? I feel like the buttery brioche would be insane with a little egg yolk dripping down, I’m about to test this this weekend!