Restaurants›Brick 29›All Natural Beef Burger Recipe

All Natural Beef Burger Recipe

Inspired by Brick 29
Time30m
Serves2

Double R all-natural ground beef, open flame broiled, tomato, onion, butter leaf lettuce, cheddar & jalapeno aioli on a Gaston brioche roll.

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Ingredients

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Burgers

Jalapeño Aioli

Method

Burgers

1

Form patties

Divide the 1 lb ground beef into two equal portions (about 8 oz / 225 g each). Handle meat gently and form into even patties about 3/4 inch thick and slightly wider than the brioche roll to account for shrinkage. Make a shallow dimple in the center of each patty with your thumb to help them cook evenly.

2

Season

Season both sides of each patty with kosher salt (about 1/2 tsp per side total) and freshly ground black pepper just before cooking.

3

Prepare grill or broiler

Preheat an open-flame grill to medium-high (about 450–500°F / 230–260°C). If using an oven broiler, position the rack 4–6 inches from the flame and preheat the broiler. Oil the grates lightly to prevent sticking.

4

Cook patties

Place the patties on the hot grill or under the broiler. Cook for about 3–4 minutes on the first side without pressing. Flip once and cook 3–4 minutes for medium (internal temperature ~145–150°F / 63–66°C). Adjust time ±1–2 minutes for desired doneness. In the last 1 minute of cooking, place a slice of cheddar on each patty and close the grill lid or tent with foil to melt the cheese.

5

Toast rolls & butter

While the cheese melts, split the 2 brioche rolls and spread about 1 tbs softened butter on each cut side (reserve 1 tbs if you prefer less). Place cut-side down on the grill or in a skillet for 1–2 minutes until golden and slightly crisp.

6

Slice tomato and onion

Meanwhile, slice the tomato into 4 thin slices (2 slices per burger). Slice the red onion into thin rings and separate into individual rings. Pat the butter lettuce leaves dry with a paper towel.

7

Assemble burgers

Spread about 1–1.5 tbs jalapeño aioli on the bottom half of each toasted brioche roll. Place 2 lettuce leaves, then the cheddar-topped patty, 2 tomato slices, and a few rings of red onion. Spread an additional 1/2 tbs aioli on the top bun if desired, then close the burger and serve immediately.

Jalapeño Aioli

8

Make the aioli: Finely mince the seeded (or unseeded) jalapeño and combine with 1/2 cup mayonnaise, 1 minced garlic clove, 1 tsp fresh lime juice, 1/4 tsp smoked paprika, 1/4 tsp salt, and 1/8 tsp black pepper in a small bowl. Mix thoroughly until smooth. Taste and adjust heat or salt; refrigerate for at least 10 minutes to allow flavors to meld. Yield is about 1/2 cup—use 1–1.5 tbs per burger.