Name: District Bar and Kitchens THE DISTRICT BURGER Recipe
Cook time: 40 min
Total time: 40 min
Yield: 1 servings
Cuisine: American
Ingredients: 0.5 lb brisket and ground beef blend (80/20 recommended); 0 lb ground beef (to make up blend if not pre-blended); 0.5 tsp kosher salt; 0.25 tsp freshly ground black pepper; 1 tbs neutral high-heat oil (vegetable or canola); 2 each American cheese slices; 0.5 cup caramelized onions (see Caramelized Onions section); 8 slices sweet hottie pickles (thinly sliced) or sweet bread-and-butter pickles; 1 cup yellow onions, thinly sliced; 1 tbs unsalted butter; 1 tsp olive oil; 0.25 tsp granulated sugar; 1 tsp balsamic vinegar (optional, for deglaze); 0.125 tsp salt; 0.5 cup mayonnaise; 2 clove roasted garlic cloves (mashed); 0.5 tsp fresh lemon juice; 0.25 tsp Dijon mustard; 0.125 tsp smoked paprika; 0.125 tsp salt; 0.0625 tsp black pepper; 2 each brioche buns, split; 1 tbs unsalted butter (for toasting buns)

Method

Caramelized Onions

Prepare onions

Heat a large skillet over medium-low heat. Add butter and olive oil until melted and shimmering.

Add the thinly sliced onions and a pinch of salt. Cook, stirring occasionally, for 20–30 minutes until onions are deeply golden and very soft. If onions begin to stick, add 1–2 tablespoons water to deglaze and continue cooking.

About halfway through (at ~15 minutes), sprinkle sugar to encourage caramelization. In the final minute, stir in balsamic vinegar to deglaze and concentrate flavor. Remove from heat and set aside; you should have about 1/2 cup.

Roasted Garlic Aioli

If you don't have pre-roasted garlic: wrap 2 whole garlic cloves (unpeeled) in foil with a drizzle of oil and roast at 400°F (200°C) for 20–25 minutes until soft. Let cool and squeeze out softened garlic. Alternatively use 2 tsp store-bought roasted garlic paste.

In a small bowl, combine mayonnaise, mashed roasted garlic, lemon juice, Dijon mustard, smoked paprika, salt, and pepper. Whisk until smooth. Taste and adjust seasoning. Refrigerate until assembly.

Burger Patties

Divide the brisket & beef blend into two equal balls (approx. 4 oz / quarter pound each). Do not overwork the meat—gently form balls and chill 5 minutes if they feel warm.

Preheat a heavy cast-iron griddle or skillet over medium-high heat and add neutral oil. Have a sturdy spatula or burger press ready.

Place one meat ball on the hot griddle and immediately press down firmly with the spatula (or a flat spatula covered in parchment) to form a thin smash patty about 1/4 inch thick. Season the exposed top with about 1/8 tsp kosher salt and a light pinch of black pepper. Repeat with second ball, leaving enough space between patties.

Cook patties without moving for 2–3 minutes until deep brown and edges are crisp. Use the spatula to scrape under the patty and flip. Immediately place an American cheese slice on each patty allowing it to melt while the second side cooks for 30–60 seconds. Remove patties to a plate and tent loosely with foil to keep warm.

Buns & Assembly

Melt 1 tablespoon butter in a skillet over medium heat. Toast brioche bun cut-sides down until golden, about 1–2 minutes. Remove from heat.

Spread about 1 tablespoon roasted garlic aioli on the bottom bun (adjust to taste). Place one cheese-topped smash patty on the aioli.

Top the patty with 1/4 cup caramelized onions (divide evenly between two burgers), then arrange 4 sweet hottie pickle slices on top of the onions.

Place the second cheese-topped smash patty on top, smear about 1 tablespoon aioli on the top bun interior, and crown the burger. Serve immediately while hot and juicy.

The District Burger Recipe