Burgers Recipe

Form and season patties

Divide ground beef into 4 equal portions (about 4.8 oz each). Gently form into patties about 3/4-inch thick, making a shallow dimple in the center of each. Season both sides with 1 tsp salt and 1/2 tsp black pepper total (distribute evenly). Brush each patty lightly with 1 tbs truffle oil (divide across patties).

Preheat a skillet or grill over medium-high heat. Add the softened butter to the skillet or brush on the grill grates and toast brioche buns cut-side down until golden, 1–2 minutes. Remove buns and keep warm.

Cook patties on the hot skillet or grill 3–4 minutes per side for medium (adjust time for desired doneness). During the last minute of cooking, top each patty with a slice of cheese and cover or tent to melt.

Assemble burger: spread goat cheese-herb mix on bottom bun, place lettuce, then the patty with melted cheese, spoon 2–3 tablespoons truffled mushroom sauce over the patty, add a spoonful of sweet onion chutney, top with the bun crown.

In a medium skillet, melt 1 tbs butter over medium heat. Add the sliced mushrooms and cook until browned and their liquid has evaporated, 6–8 minutes.

Add the minced shallot and garlic and cook 1–2 minutes until fragrant. Pour in 1/4 cup heavy cream and bring to a gentle simmer; reduce heat and cook until sauce thickens slightly, 2–3 minutes.

Remove from heat and stir in 1/2 tsp truffle oil, 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. Keep warm until assembling burgers.

In a small bowl combine 4 oz soft goat cheese, 1 tbs chopped chives, 1 tbs chopped parsley, 1/2 tsp lemon zest and 1/4 tsp black pepper. Stir until smooth and spreadable. Refrigerate until ready to use.

Heat 1 tbs olive oil in a small skillet over medium heat. Add the thinly sliced red onion and cook, stirring occasionally, until soft and translucent, about 6–8 minutes.

Add 2 tbs brown sugar, 1 tbs balsamic vinegar and 2 tbs water. Stir and reduce heat to low. Cook until mixture is jammy and syrupy, about 5–7 minutes. Season with 1/4 tsp salt. Remove from heat and cool slightly before using.

Prepare chicken: pat dry the chicken breasts and, if thick, butterfly or pound to an even 1/2-inch thickness. In a bowl toss the chicken with 1 tbs olive oil, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 3/4 tsp salt and 1/2 tsp black pepper; let rest 10 minutes.

Preheat grill or skillet to medium-high. Cook chicken 4–5 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). During the last minute place a slice of mozzarella on each breast to melt.

Toast rolls if desired. To assemble: spread mayonnaise-Dijon mix (mix 1/2 cup mayo with 2 tsp Dijon) on both roll halves, top with lettuce, chicken with melted mozzarella, pickles, and a spoonful of sweet onion chutney if desired. Cap with top roll.

Combine 1/2 cup mayonnaise and 2 tsp Dijon mustard in a small bowl and stir until smooth. Use as the base spread for both burger types. Wash and dry lettuce leaves and have pickles ready for assembly.

Preheat oven to 425°F (220°C). Toss 1 lb halved baby potatoes with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper on a rimmed baking sheet. Roast until golden and tender, 22–28 minutes, turning once.

Remove from oven, toss with 2 tbs grated Parmesan and 1 tsp lemon juice. Serve warm alongside burgers.