Bistro Burger Recipe

Make the aioli

In a small bowl combine 1/2 cup mayonnaise, 1 tsp sriracha, 1 tbsp freshly squeezed lime juice, 1/2 tsp lime zest, 1/2 tsp minced garlic, 1/4 tsp smoked paprika, 1/2 tsp honey, 1/8 tsp salt and 1/8 tsp black pepper. Whisk thoroughly until smooth and homogeneous. Taste and adjust heat or acidity (add more sriracha for heat or an extra 1/2 tsp honey to balance). Refrigerate at least 15 minutes to allow flavors to meld while you prepare other components.

Form patties

Divide the 1 lb ground Black Angus into two equal portions (approximately 8 oz raw each). Gently form each portion into a loose, round patty about 6 oz after slight compression (final weight ~6 oz cooked target). Make a shallow 1/2-inch indentation in the center of each patty with your thumb to prevent doming while cooking. Avoid overworking the meat to keep patties tender.

Season

Season both sides of each patty evenly with 1/2 tsp salt and 1/4 tsp black pepper per patty (total seasoning indicated in ingredients). Press gently to adhere.

Cook

Heat a cast-iron skillet or griddle over medium-high heat until very hot. Add 1 tbsp vegetable oil and spread to coat. Place patties on the hot surface with the indent facing up. Cook without moving for 3-4 minutes to develop a crust. Flip and cook an additional 3-4 minutes for medium (adjust time ±1–2 minutes for desired doneness). For best results, use an instant-read thermometer: 135°F (57°C) for medium-rare, 145°F (63°C) for medium. Remove patties to a resting plate and tent loosely with foil for 3-5 minutes.

Toast buns

While patties rest, spread 1/2 tbsp softened butter on the cut faces of each bun. Place buns butter-side down on the hot skillet or griddle for 30–60 seconds, or until golden and lightly crisp. Remove from heat.

Prepare produce

Slice the tomato into 2–3 thick slices; reserve 2 slices for the two burgers. Separate and dry 2 lettuce leaves. Cut red onion into 4 thin rings (use 2 rings per burger).

Assemble the Bistro Burger

Spread approximately 1.5 tablespoons of BB Hot Lime Aioli on the bottom half of each toasted bun. Place one lettuce leaf on the aioli, then set a cooked beef patty on top. Add 2 tomato slices, 4 pickle slices, and 2 red onion rings. Spread another 1 teaspoon aioli on the top bun and place it on the burger. Press gently to secure.

Serve

Serve immediately while hot. Optionally present with extra aioli on the side, fries or a simple salad. If transporting, pack components separately to keep bun from getting soggy.