Prime Burger Recipe

Form patties

Divide the ground beef into 4 equal portions (about 5 oz each). Gently form into patties about 3/4-inch thick and slightly wider than the buns. Do not overwork the meat. Press a shallow dimple in the center of each patty with your thumb to help them cook flat.

Season both sides of each patty with kosher salt, black pepper and a light brush of Worcestershire sauce right before cooking.

Heat a griddle or heavy skillet over medium-high heat. Add 1 tablespoon vegetable oil and swirl to coat.

Cook patties 3–4 minutes per side for medium (adjust time for desired doneness). Flip once. In the last minute of cooking, place an American cheese slice on each patty and cover briefly with a lid or tent with foil so the cheese melts.

Remove patties to a warm plate and tent loosely with foil while finishing other components.

Preheat oven to 425°F (220°C). Toss quartered cremini mushrooms with 1 tablespoon olive oil, thyme, 1/2 tsp salt and 1/4 tsp pepper on a rimmed baking sheet.

Spread mushrooms in a single layer and roast 12–15 minutes until golden and the edges are slightly caramelized. Remove and keep warm.

While mushrooms roast, heat 1 tablespoon butter and 1 teaspoon olive oil in a skillet over medium heat. Add thinly sliced large yellow onion and stir to coat.

Cook onions, stirring occasionally, until soft and beginning to caramelize, about 10–12 minutes. Add brown sugar, balsamic vinegar and 1/4 tsp salt in the last 2 minutes and cook until glossy and reduced. Remove from heat and keep warm.

In a small saucepan over medium heat, melt 2 tablespoons butter. Whisk in 2 tablespoons flour and cook, stirring constantly, 1–2 minutes until it smells nutty and begins to turn golden (roux).

Gradually whisk in 1 cup beef stock until smooth. Bring to a gentle simmer, whisking to thicken. Add 1/2 tablespoon Worcestershire sauce, 1/2 teaspoon soy sauce, 1/4 tsp black pepper and 1/4 tsp salt. Simmer 3–5 minutes until gravy coats the back of a spoon. Keep warm; if it thickens too much, thin with a tablespoon or two of stock or water.

Heat 1 cup vegetable oil in a heavy skillet or saucepan to 350°F (175°C) or medium-high until a small piece of bread sizzles immediately.

Toss half-ring slices from 1/2 large onion with 1/2 cup flour, 1 teaspoon cornstarch and 1/4 tsp salt until evenly coated. Shake off excess.

Fry in batches 1–2 minutes until golden brown and crisp. Use a slotted spoon to transfer to paper towels to drain. Season lightly with additional salt while hot. Keep crisp in a single layer.

Whisk together 1/2 cup sour cream, 2 tablespoons mayonnaise, 1 minced garlic clove, 1/2 teaspoon lemon juice, 1/4 tsp salt and 1/8 tsp black pepper until smooth. Taste and adjust seasoning. Refrigerate until assembly.

Butter the cut sides of the brioche buns with the softened butter. Toast buns, cut-side down, on the griddle or in a skillet over medium heat until golden, about 1–2 minutes.

To assemble each Prime Burger: spread about 1 tablespoon garlic crema on the bottom bun. Place a handful (about 2 tablespoons) of mixed baby greens on the crema. Add the cheeseburger patty (cheese side up). Top the patty with 2–3 tablespoons roasted mushrooms and 2 tablespoons sautéed onions.

Spoon about 2 tablespoons warm gravy over the toppings (do not drown; a light ladle). Sprinkle a generous pinch (about 1 tablespoon) of crispy fried onions on top for crunch. Add pickles if using. Spread a thin layer of garlic crema on the top bun and place over the burger.

Serve immediately while hot. Provide extra gravy and crispy onions at the side if desired.