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House – Blend Burger Recipe

Name: Foxcroft Food & Wine - Raleighs House – Blend Burger Recipe
Cook time: 40 min
Total time: 40 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 lb ground Angus beef (80/20), pasture-raised; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 1 tbs vegetable oil (for griddle / pan); 1.5 cups mixed greens (arugula + baby lettuces); 1 whole ripe tomato, thick sliced; 1 whole yellow onion, sliced into 1/4-inch rings; 1 tbs unsalted butter; 2 slices sharp cheddar, sliced; 2 tbs crumbled blue cheese; 0.25 cups mayonnaise; 0.5 tsp truffle oil; 0.5 tsp lemon juice, fresh; 0.5 tsp garlic, grated or minced; 0.125 tsp salt; 0.125 tsp black pepper; 2 whole brioche burger buns; 1 tbs unsalted butter (for toasting); 4 slices pickles (optional)

Inspired by Foxcroft Food & Wine - Raleigh

Time40m

Serves2

local NC pasture raised angus, greens, tomato, grilled onion, truffle aioli, choice of blue cheese or cheddar

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Ingredients

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Burger Patties

1 lb ground Angus beef (80/20), pasture-raised

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1 tbs vegetable oil (for griddle / pan)

Toppings & Greens

1 1/2 cups mixed greens (arugula + baby lettuces)

1 whole ripe tomato, thick sliced

1 whole yellow onion, sliced into 1/4-inch rings

1 tbs Unsalted butter

Cheese Options

2 slices sharp cheddar, sliced

2 tbs crumbled blue cheese

Truffle Aioli

1/4 cups Mayonnaise

1/2 tsp Truffle oil

1/2 tsp lemon juice, fresh

1/2 tsp garlic, grated or minced

1/8 tsp Celtic sea salt

1/8 tsp black pepper

Buns & Finish

2 whole brioche burger buns

1 tbs unsalted butter (for toasting)

4 slices pickles (optional)

Method

Burger Patties

Form patties

Divide ground Angus into two equal portions (about 8 oz each). Gently form each portion into a loose patty about 3/4 inch thick and slightly wider than the bun. Do not overwork meat — compact just enough to hold together.

Season both sides of each patty with kosher salt and freshly ground black pepper immediately before cooking.

Preheat a cast-iron skillet or griddle over medium-high heat until hot. Add 1 tablespoon vegetable oil and swirl to coat.

Place patties on the hot surface and cook without moving: 3-4 minutes per side for medium-rare to medium (adjust time for desired doneness). If using cheese, add slices of cheddar or sprinkle blue cheese crumbles on the patties during the last 1 minute of cooking and cover briefly to melt.

Transfer cooked patties to a resting plate and tent loosely with foil for 3 minutes.

Toppings & Greens

While patties cook, melt 1 tablespoon unsalted butter in a skillet over medium heat. Add the sliced onion and cook, stirring occasionally, until deeply caramelized and soft, about 12-15 minutes. Season lightly with a pinch of salt near the end.

Slice the tomato into 1/4- to 1/2-inch thick slices. Pat slices dry with paper towel to prevent sogginess.

Toss mixed greens lightly with a pinch of salt and set aside (they will be served raw on the burger).

Truffle Aioli

In a small bowl, whisk together 1/4 cup mayonnaise, 1/2 teaspoon truffle oil, 1/2 teaspoon fresh lemon juice, 1/2 teaspoon minced/grated garlic, 1/8 teaspoon salt, and 1/8 teaspoon black pepper until smooth and homogenous. Taste and adjust truffle oil or lemon to preference. Refrigerate until ready to assemble.

Buns & Assembly

Split brioche buns and spread the cut faces with the remaining 1 tablespoon butter. Toast buns, cut-side down, in a clean skillet over medium heat until golden brown, about 1-2 minutes.

Spread about 1 tablespoon of truffle aioli on the bottom bun. Place a handful (about 3/4 cup) of mixed greens on the aioli, then a slice of tomato.

Place the rested burger patty (with cheese, if chosen) on top of the tomato. Add a generous portion of grilled onions on the patty.

If using blue cheese option and you did not melt it on the patty, sprinkle 1–2 tablespoons crumbled blue cheese on top of the onions. Top with pickles if desired.

Spread a thin layer of truffle aioli on the top bun, cap the burger, and serve immediately.