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Brine Burger Recipe

Name: Brine Seafood & Raw Bars Brine Burger Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 1.25 lb boneless ground beef (80/20); 2 tbsp kosher salt (for brine); 1 tbsp sugar (for brine); 1 tsp black peppercorns; 2 each garlic cloves (smashed); 1 cup ice water; 1 tbs vegetable oil (for cooking); 1 lb roma or vine tomatoes (halved); 1 tbs olive oil; 1 each shallot (finely diced); 2 tbsp brown sugar; 1 tbs red wine vinegar; 1 tbs tomato paste; 0.5 tsp dried thyme; 0.75 tsp salt; 0.5 tsp black pepper; 1 each shallot (thinly sliced into rings); 0.5 cup white wine vinegar; 0.25 cup water; 1 tsp granulated sugar; 0.5 tsp kosher salt; 0.5 tsp black peppercorns (optional); 4 each provolone cheese slices; 2 cups arugula (packed); 4 each burger buns (toasted); 1 tbs butter (for toasting buns); 0.25 cup mayonnaise (optional); 0 to taste freshly ground black pepper

Inspired by Brine Seafood & Raw Bar

Time1h

Serves4

Roasted tomato jam/ pickled shallot/ arugula/ provolone

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Ingredients

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Burger and Brine

1 1/4 lb boneless ground beef (80/20)

2 tbsp kosher salt (for brine)

1 tbsp sugar (for brine)

1 tsp black peppercorns

2 each garlic cloves (smashed)

1 cup ice water

1 tbs vegetable oil (for cooking)

Roasted Tomato Jam

1 lb roma or vine tomatoes (halved)

1 tbs olive oil

1 each shallot (finely diced)

2 tbsp Brown sugar

1 tbs red wine vinegar

1 tbs tomato paste

1/2 tsp dried thyme

3/4 tsp Celtic sea salt

1/2 tsp black pepper

Quick Pickled Shallots

1 each shallot (thinly sliced into rings)

1/2 cup white wine vinegar

1/4 cup water

1 tsp granulated sugar

1/2 tsp kosher salt

1/2 tsp black peppercorns (optional)

Assembly

4 each provolone cheese slices

2 cups arugula (packed)

4 each burger buns (toasted)

1 tbs butter (for toasting buns)

1/4 cup mayonnaise (optional)

0 to taste freshly ground black pepper

Method

Burger and Brine

Make the quick brine

In a small bowl, dissolve 2 tbsp kosher salt and 1 tbsp sugar in 1 cup ice water. Add smashed garlic cloves and peppercorns. Stir and chill until ready to use (at least 10 minutes).

Brine the formed patties

Divide the ground beef into four equal portions (about 5 oz each). Gently form into patties about 3/4" thick, making a slight depression in the center of each. Submerge the patties in the prepared brine for 10 minutes to season and tighten the meat. Remove patties, pat dry thoroughly with paper towels. Season lightly with freshly ground black pepper.

Cook the patties

Heat a heavy skillet or cast-iron pan over medium-high heat and add 1 tbsp vegetable oil. When shimmering, add patties and sear without moving for 3 minutes. Flip and cook 2–3 minutes for medium (adjust time for desired doneness). In the last minute of cooking, place a slice of provolone on each patty and cover the pan to melt cheese.

Roasted Tomato Jam

Preheat oven to 425°F (220°C). Toss halved tomatoes with 1 tbsp olive oil, a pinch of salt and pepper. Spread cut-side up on a rimmed baking sheet and roast for 20–25 minutes, until softened and lightly caramelized. Remove from oven and let cool slightly.

Meanwhile, in a small saucepan over medium heat, add 1 tbsp olive oil and sauté the finely diced shallot until translucent (2–3 minutes). Add roasted tomatoes (chop roughly if large), 2 tbsp brown sugar, 1 tbsp red wine vinegar, 1 tbsp tomato paste and 1/2 tsp dried thyme. Simmer gently, stirring occasionally, until mixture thickens to a jam-like consistency, about 10–15 minutes. Taste and adjust salt and pepper as needed (about 3/4 tsp salt, 1/2 tsp pepper). Remove from heat and let cool; jam will thicken further.

Quick Pickled Shallots

Place thinly sliced shallot rings in a heatproof jar or bowl. In a small saucepan, combine 1/2 cup white wine vinegar, 1/4 cup water, 1 tsp sugar, 1/2 tsp kosher salt and 1/2 tsp peppercorns. Bring to a simmer to dissolve sugar and salt. Pour hot pickling liquid over shallots, pressing them down. Let cool to room temperature, then refrigerate for at least 15 minutes (best after 30 minutes).

Assembly

Toast the buns: spread butter on cut sides of 4 burger buns and toast in a skillet or under broiler until golden (about 1–2 minutes).

Spread about 2 tbsp mayonnaise (optional) on the bottom bun. Place the provolone-topped burger patty on the bottom bun, spoon 1–2 tbsp roasted tomato jam over the patty, top with a small handful of arugula (about 1/2 cup per burger), and finish with several rings of pickled shallot. Add freshly ground black pepper to taste. Cap with top bun.

Serve immediately while patties are hot and cheese is melted. Leftover tomato jam keeps refrigerated in a sealed container for up to 5 days; pickled shallots for up to 2 weeks.