Bentley's Burger Recipe

Make the blend

Combine ground chuck, ground brisket, and ground short rib in a large bowl. Handle the meat as little as possible to avoid compacting. Divide the mixture into two equal portions (approximately 8 oz / 225 g each).

Form patties

Lightly shape each portion into a round patty about 3/4" to 1" thick and slightly wider than the bun. Make a shallow 1/2"-wide dimple in the center of each patty with your thumb to reduce spring-back during cooking.

Season

Just before cooking, season both sides of each patty evenly with kosher salt and freshly ground black pepper.

Cook

Heat a heavy skillet or cast-iron pan over medium-high heat until hot (about 3–4 minutes). Add 1 tablespoon neutral oil and swirl. Place patties in the pan without crowding. Cook for 3–4 minutes on the first side until a deep brown crust forms. Flip and cook 3–4 minutes more for medium doneness. If using cheese, place a slice on each patty in the last 1 minute and cover the pan briefly to melt.

Rest

Transfer cooked patties to a warm plate and let rest 3–5 minutes to redistribute juices.

Split brioche buns. Optional: melt 1 tablespoon unsalted butter in a skillet over medium heat and toast cut sides of the buns until golden, about 1–2 minutes. Spread about 1 1/2 tablespoons mayonnaise on the bottom bun and 1 1/2 tablespoons on the top bun (adjust to taste).

Assemble toppings: place a lettuce leaf on the bottom mayo-coated bun, add a cooked burger patty, top with 2–3 tomato slices and 2–3 red onion rings. Finish with the top bun (mayo side down).

Serve immediately while the burger is warm with your choice of sides (fries, chips, or a simple salad).