Le Hamburger Recipe

Remove patties from refrigeration 20–30 minutes before cooking so they come close to room temperature. Pat them dry with paper towel. Season both sides of each 6 oz patty evenly with fine sea salt and freshly ground black pepper.

If making truffle aioli from scratch: combine 3/4 cup mayonnaise, 1–2 tsp white truffle oil (adjust to taste), 1 clove minced garlic, 1 tsp lemon juice, and pinch of salt. Chill until ready to use. (If using store-bought, have it chilled and stirred.)

Slice Brie into 2 oz portions (about 2 slices per patty) and set aside at room temperature so it softens slightly for melting.

Cook double-smoked bacon in a skillet over medium heat until crisp. Drain on paper towels and keep warm. Toast brioche buns lightly in butter in a skillet until golden; keep warm, buttered side up.

Preheat and Sear

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot (about 3–5 minutes). Add 1 tbsp neutral oil and swirl to coat.

Sear Patties

Place seasoned patties in the hot pan. For medium-rare to medium (recommended for aged beef), cook 3–4 minutes without moving to develop a crust. Flip and cook 3–4 minutes on the second side.

Add Cheese

About 1 minute before the patties are done (after the flip), place Brie slices on each patty. Cover the skillet loosely with a lid or a sheet pan to trap heat and help the Brie soften and melt, about 45–60 seconds.

Remove patties to a resting plate and tent loosely with foil for 2–3 minutes to finish carryover cooking and let juices redistribute.

Spread approximately 1–2 tablespoons of truffle aioli on the cut side of both top and bottom brioche buns.

On the bottom bun, place 1–2 leaves of Bibb lettuce (to protect the bun from juices), then set the Brie-topped beef patty. Add three slices of crisp double-smoked bacon on top of the patty.

Place 4 dill pickle slices over the bacon. Add a light additional dollop (about 1 tsp) of truffle aioli to the top bun if desired, then close the burger with the top bun.

Cut in half if desired and serve immediately with your choice of frites or salad.

Frites (From Frozen)

Bake or fry frozen frites according to package instructions to a golden crisp. Toss immediately with salt to taste and serve hot alongside the burger.

Fresh-Cut Frites

If using fresh potatoes: cut into sticks, soak in cold water 30 minutes, dry thoroughly, toss with 1–2 tbsp oil and a pinch of salt. Roast at 425°F (220°C) on a single layer for 30–35 minutes, flipping halfway, until golden and crisp.

Mixed Green Salad (Alternative)

Combine 4 cups mixed greens, 1/4 cup thinly sliced red onion, and a simple vinaigrette (3 parts olive oil to 1 part vinegar, salt and pepper to taste). Toss lightly and serve chilled as the burger accompaniment.

Serve the assembled Le Hamburger immediately while the Brie is melty and the bun is warm. Offer extra truffle aioli on the side and salt for the frites. Each burger is best enjoyed hot and fresh.