Au Poivre Burger Recipe

Make aioli

In a small bowl, combine 1/2 cup mayonnaise, 1 tsp Dijon mustard, 1 tsp fresh lemon juice, 1 tsp coarsely cracked black pepper, 1/2 tsp minced garlic and 1/4 tsp salt. Whisk until smooth. Taste and adjust seasoning. Chill in refrigerator while preparing other components so flavors meld.

Cook vegetables

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon unsalted butter. When butter foams, add sliced onions and sauté 3–4 minutes until beginning to soften. Add sliced mushrooms, spread into an even layer and let sear without moving for 2–3 minutes to develop color. Stir, add 1 tsp salt, 1/2 tsp freshly ground black pepper and optional 1 tsp fresh thyme leaves. Continue to cook another 3–4 minutes until mushrooms are tender and onions are caramelized. Remove from heat and keep warm.

Form patties

Divide 1 lb ground beef into four equal portions (about 4 ounces each). Gently form each into loose balls—do not overwork. Season just before cooking by sprinkling about 1/4 tsp kosher salt and a generous 1/2 tsp coarsely cracked black pepper over the top of each ball (the cracked pepper is key for au poivre flavor).

Smash cook

Heat a heavy cast-iron griddle or large skillet over high heat until very hot. Lightly butter the cooking surface with about 1 tablespoon unsalted butter to prevent sticking and add flavor. Place two meat balls on the hot surface, leaving space between them. Using a sturdy spatula or a second heavy skillet wrapped in a piece of parchment or foil, press each ball flat immediately into a thin patty (about 1/4-inch thick). Hold pressure for 10–15 seconds to maintain a good sear. Cook undisturbed 2–3 minutes until deeply browned and edges crisp. Flip.

Add cheese

Immediately after flipping, place about 1 ounce (2 slices) thin mozzarella on each patty. Cook another 1–2 minutes until cheese melts and the patty is cooked through (internal temperature about 160°F for well-done smash style). Repeat the smash process with remaining two meat balls, or cook in batches.

Toast buns & assemble

While finishing the second batch, butter the cut sides of the buns with 1 tablespoon unsalted butter and toast in a separate skillet or in the oven until golden, about 1–2 minutes. To assemble each burger: spread about 1.5 tablespoons au poivre aioli on both top and bottom bun halves. Place the bottom bun, a handful (about 1/2 cup) of field greens, then a mozzarella-topped smash patty, and a generous portion of steakhouse mushrooms and onions. Add the top bun and press lightly. Serve immediately.