House-blend Burger* Recipe

Name: Foxcroft Food & Wine - Raleighs House-Blend Burger* Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 each ground Angus beef (80/20), formed into 6 oz patties; 2 tsp kosher salt; 1 tsp freshly ground black pepper; 1 tbs vegetable oil (for griddle/pan); 4 each brioche buns, split; 4 cups mixed baby greens (or butter lettuce); 2 each ripe tomato, sliced 1/4" thick; 1 each yellow onion, sliced into 1/4" rings; 2 tbs unsalted butter (for toasting buns); 3 tbs mayonnaise; 1 tsp truffle oil (white or black); 1 tsp fresh lemon juice; 1 tsp garlic, finely grated (or paste); 1 tsp salt; 0.5 tsp freshly ground black pepper; 4 oz crumbled blue cheese (if chosen); 4 slices sharp cheddar slices (if chosen)

Inspired by Foxcroft Food & Wine - Raleigh

Time45m

Serves4

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 & Seasoning

4 each ground Angus beef (80/20), formed into 6 oz patties

2 tsp kosher salt

1 tsp freshly ground black pepper

1 tbs vegetable oil (for griddle/pan)

Buns & Toppings

4 each brioche buns, split

4 cups mixed baby greens (or butter lettuce)

2 each ripe tomato, sliced 1/4" thick

1 each yellow onion, sliced into 1/4" rings

2 tbs unsalted butter (for toasting buns)

Truffle Aioli

3 tbs Mayonnaise

1 tsp truffle oil (white or black)

1 tsp fresh lemon juice

1 tsp garlic, finely grated (or paste)

1 tsp Celtic sea salt

1/2 tsp freshly ground black pepper

Cheese Options

4 oz crumbled blue cheese (if chosen)

4 slices sharp cheddar slices (if chosen)

Method

Burger Patties & Seasoning

Form and season

Divide ground Angus into four 6 oz portions and gently form into 3/4"-thick patties, making a shallow thumb indent in the center of each to reduce puffing. Season both sides generously with kosher salt (about 1/2 tsp per side) and freshly ground black pepper.

Cook patties

Heat a cast-iron skillet or griddle over medium-high heat until hot. Add vegetable oil and swirl to coat. Place patties on the hot surface and cook undisturbed for 3-4 minutes until a deep brown crust forms. Flip and cook 3-4 minutes more for medium (adjust time according to preferred doneness). If adding cheese, place cheese on each patty during the last 1 minute of cooking and cover the pan briefly to melt.

After cooking, transfer patties to a resting plate and tent loosely with foil for 3-5 minutes to redistribute juices.

Buns & Toppings

Caramelize/grill onions

While patties cook (or beforehand), heat a tablespoon of oil in a skillet over medium heat. Add the sliced onion rings, season lightly with a pinch of salt, and cook, stirring occasionally, until softened and golden-brown, about 10-12 minutes. For faster char, finish over medium-high heat for 1-2 minutes per side.

Toast buns

Spread butter on the cut sides of brioche buns. In a clean skillet over medium heat, toast the buns cut-side down until golden and slightly crisp, about 1-2 minutes.

Prepare tomato and greens: slice tomatoes about 1/4" thick and lightly toss greens with a small pinch of salt and a quick drizzle of oil if desired (optional).

Truffle Aioli

Make aioli: in a small bowl, whisk together mayonnaise, truffle oil, lemon juice, grated garlic, salt, and black pepper until smooth and well combined. Taste and adjust truffle oil (add up to another 1/2 tsp if you prefer a stronger truffle flavor). Keep chilled until assembly.

Cheese Options

Choose cheese: if selecting blue cheese, crumble about 1 oz per burger and reserve. If choosing cheddar, use one slice per burger and melt on the patty as directed above. For blue cheese, either sprinkle on top of the hot patty just before plating so it softens slightly, or mix a small amount into the aioli for a blue-cheese-truffle spread.

Assembly

To assemble each burger: spread about 3/4 tablespoon of truffle aioli on the bottom bun. Place a handful (about 1 cup) of mixed greens on the aioli, add a tomato slice, then place the rested patty (cheese side up if using melted cheddar) on top. Top the patty with 2-3 tablespoons of grilled onion. If using crumbled blue cheese, sprinkle it over the onions or on the patty. Finish with a thin smear (about 1/2 tsp) of aioli on the top bun and close the burger.

Serve immediately with your choice of sides.