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Restaurants›BLDG›Haus Burger* Recipe

Haus Burger* Recipe

Name: BLDGs Haus Burger* Recipe
Cook time: 50 min
Total time: 50 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 lb grass-fed ground beef (80/20); 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 1 tbs neutral oil (canola or vegetable), for griddle; 0.25 cups mayonnaise; 1 tbs ketchup; 1 tsp Dijon mustard; 1 tsp sweet pickle relish; 0.5 tsp Worcestershire sauce; 1 tsp hot sauce (optional); 0.5 tsp fresh lemon juice; 0.125 tsp salt; 0.125 tsp black pepper; 2 each burger buns (brioche or potato), split; 2 slices Vermont cheddar slices; 2 each lettuce leaves (butter or romaine), washed and patted dry; 4 slices tomato, ripe, 1/4" slices; 4 slices onion, red or white, 1/4" slices; 6 slices pickles, dill or bread-and-butter, sliced; 1 tbs butter, softened (for toasting buns); 1 lb russet potatoes, peeled (or scrubbed), cut into 1/4" fries; 2 cups cold water (for soaking); 1 cups vegetable oil (for frying or shallow frying); 1 tsp kosher salt; 0.25 tsp freshly ground black pepper; 0.25 tsp optional: paprika or garlic powder

Inspired by BLDG

Time50m

Serves2

grass-fed local beef patty, Pirelli sauce, L.T.O.P., Vermont cheddar, served with haus fries.

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Ingredients

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Burger Patties

1 lb grass-fed ground beef (80/20)

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1 tbs neutral oil (canola or vegetable), for griddle

Pirelli Sauce

1/4 cups Mayonnaise

1 tbs Ketchup

1 tsp Dijon mustard

1 tsp sweet pickle relish

1/2 tsp Original Worcestershire Sauce

1 tsp hot sauce (optional)

1/2 tsp fresh lemon juice

1/8 tsp Celtic sea salt

1/8 tsp black pepper

Toppings & Assembly

2 each burger buns (brioche or potato), split

2 slices Vermont cheddar slices

2 each lettuce leaves (butter or romaine), washed and patted dry

4 slices tomato, ripe, 1/4" slices

4 slices onion, red or white, 1/4" slices

6 slices pickles, dill or bread-and-butter, sliced

1 tbs butter, softened (for toasting buns)

Haus Fries

1 lb russet potatoes, peeled (or scrubbed), cut into 1/4" fries

2 cups cold water (for soaking)

1 cups vegetable oil (for frying or shallow frying)

1 tsp kosher salt

1/4 tsp freshly ground black pepper

1/4 tsp optional: paprika or garlic powder

Method

Burger Patties

Form and season patties

Divide the 1 lb ground beef into two equal portions (about 8 oz each). Gently form each portion into a loose ball then press into a patty about 3/4" thick and roughly the diameter of your buns. Do not overwork the meat. Make a shallow dimple in the center of each patty with your thumb to minimize puffing during cooking. Season both sides of each patty with kosher salt and freshly ground black pepper.

Cook patties

Heat a heavy skillet or griddle over medium-high heat. Add 1 tablespoon neutral oil and let it shimmer. Place patties on the hot surface and cook undisturbed for 3-4 minutes until a brown crust forms. Flip and immediately top each patty with a slice of Vermont cheddar. Cook another 3-4 minutes for medium (adjust time for desired doneness). Remove patties to a resting plate and tent loosely with foil for 3 minutes.

Pirelli Sauce

While patties rest, whisk together mayonnaise, ketchup, Dijon, sweet pickle relish, Worcestershire sauce, hot sauce (if using), lemon juice, salt, and black pepper in a small bowl until smooth. Taste and adjust seasoning. Refrigerate until assembly.

Toppings & Assembly

Toast buns

Spread softened butter on the cut faces of the buns. Toast them on the same griddle or in a skillet over medium heat until golden and lightly crisp, about 1-2 minutes per side. Remove and keep warm.

Assemble burgers

Spread a generous tablespoon of Pirelli sauce on both the top and bottom bun halves. On the bottom bun place a lettuce leaf, then the cheddar-topped patty, followed by two tomato slices, two onion slices, and 3 pickle slices. Cap with the top bun and press gently.

Haus Fries

Prep and soak

Place cut fries in a bowl and cover with 2 cups cold water. Soak for 20-30 minutes to remove surface starch, then drain and pat completely dry with a clean kitchen towel or paper towels.

Cook fries

In a heavy skillet or Dutch oven, heat vegetable oil to 325°F (medium heat). If you don't have a thermometer, heat until a small breadcrumb sizzles when dropped in. Add fries in a single layer (do not crowd) and cook in batches for 4-6 minutes until pale and tender but not browned. Remove with a slotted spoon to a paper towel-lined tray. Increase heat to 375°F (or higher); return fries in batches and fry 2-4 minutes until golden and crisp. Drain on paper towels.

Season fries

Immediately toss hot fries with kosher salt, freshly ground black pepper, and optional paprika or garlic powder. Serve alongside the burger.

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