Graze Burger Recipe
three-meat patty*: brisket, short rib, and bacon; caramelized onion-Cabernet jus, Swiss compound butter
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Ingredients
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Burgers (three-meat patties)
Caramelized onions & Cabernet jus
Swiss compound butter
Assembly & optional
Method
Swiss compound butter
- 1
Make compound butter
In a bowl, combine softened unsalted butter, finely grated Swiss cheese, minced shallot, chopped parsley, chopped chives, lemon zest, salt, and black pepper. Mix thoroughly until uniformly blended. Transfer mixture to plastic wrap, shape into a log about 1–1.5 inches in diameter, wrap tightly and chill until firm, at least 1 hour (can be made a day ahead).
Caramelized onions & Cabernet jus
- 2
Caramelize onions
Heat a large sauté pan over medium heat. Add butter and olive oil until butter melts. Add thinly sliced onions, sprinkle with sugar and 1/2 tsp salt, and cook, stirring occasionally, until deep golden brown and soft, about 25–30 minutes. If onions begin to dry, add a tablespoon of water. Remove half the onions (reserve for topping) and leave the rest in pan for deglazing.
- 3
Deglaze and make jus
Raise heat to medium-high, add the Cabernet and scrape any browned bits from the pan. Add beef stock and Worcestershire sauce. Bring to a simmer and reduce until slightly thickened, about 5–8 minutes. Whisk cornstarch with cold water to make a slurry, then stir into the simmering jus and cook 1–2 minutes until glossy and thick enough to coat the back of a spoon. Taste and adjust seasoning with salt and pepper. Keep warm.
Burgers (three-meat patties)
- 4
Form patties
In a large bowl, gently combine ground brisket, ground short rib, and ground bacon. Sprinkle kosher salt and freshly ground black pepper over the meat and fold gently to distribute—avoid overworking. Divide mixture into 4 equal portions (about 6–6.5 oz each). Form into patties about 3/4 inch thick and make a slight depression in the center of each patty with your thumb to reduce doming while cooking. Chill patties 15–20 minutes to help them hold shape.
- 5
Cook patties
Heat a heavy skillet or cast-iron pan over medium-high heat and add 1 tbs vegetable oil. When shimmering, add patties (do not overcrowd; cook in two batches if needed). Cook until a deep brown crust forms, about 4 minutes, then flip and cook second side 3–4 minutes for medium-rare to medium (internal temp 130–140°F / 54–60°C). In the last 1 minute of cooking, place a slice of Swiss cheese on each patty and cover the pan to melt. Transfer cooked patties to a resting plate and tent loosely with foil for 3–4 minutes.
Assembly & finishing
- 6
- 7
Assemble burgers
Spread a 1/2-inch slice of chilled Swiss compound butter on the bottom bun (about 1 tbs per burger). Place mixed greens or arugula on the buttered bottom bun, then add the Swiss-topped patty. Spoon 1–2 tbs caramelized onions over the patty, then drizzle 1–2 tbs of the Cabernet jus over the onions and meat. Add pickles if using, then cap with the top bun. Serve immediately.