Gourmet Burgers Recipe

Mix and form patties

In a large bowl combine ground chuck, breadcrumbs, egg, Worcestershire sauce, minced shallot, minced garlic, kosher salt, and black pepper. Gently but thoroughly mix with your hands or a spatula until just combined — avoid overworking. Divide mixture into 4 equal portions (about 5 oz each for 4 patties). Press each portion into a patty about 3/4 inch thick, making a slight dimple in the center of each to prevent doming while cooking.

Chill

Place formed patties on a tray, cover loosely, and refrigerate for 20–30 minutes. Chilling helps them hold together and improves sear.

Cook

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot. Add neutral oil and swirl. Place patties in the pan leaving space between them. Cook 3–4 minutes on the first side without moving until a deep brown crust forms. Flip and cook another 3 minutes for medium (adjust time ±1 minute for desired doneness). During the last 1 minute of cooking, place a slice of cheddar on each patty and cover the pan briefly to melt the cheese. Remove patties and let rest 3–4 minutes.

Make seasoned butter

While patties chill, in a small bowl combine room-temperature butter, chopped parsley, lemon zest, and coarse sea salt. Mix until smooth. Set aside at room temperature or refrigerate if not using immediately.

Make aioli

In another small bowl mix mayonnaise, Dijon mustard, lemon juice, smoked paprika, salt, and black pepper until smooth. Taste and adjust seasoning. Refrigerate until assembly.

Prepare vegetables

Slice tomato into 1/4-inch rounds, thinly slice half a red onion into rings, and wash and dry lettuce leaves. Pat tomato slices dry to prevent soggy buns. Set pickles and cheese slices ready for assembly.

Optional onion quick-pickle (optional)

If you prefer milder onions, toss the sliced red onion with 1 tbs lemon juice or 1 tbs white vinegar and a pinch of sugar and salt. Let sit 10–15 minutes while finishing the patties.

Toast buns

When patties are nearly done, split buns and lightly brush cut sides with olive oil. Place cut sides down on a hot skillet or griddle for 30–45 seconds until golden and slightly crisp. Remove.

Assemble burgers

Spread about 1 tbs seasoned butter on the bottom half of each bun. Spread about 1.5 tbs aioli on the top half. Place a lettuce leaf on each buttered bottom bun, add a cheese-topped patty, then tomato slice(s), 2 pickle slices, and a few rings of red onion (or quick-pickled onion). Cap with the aioli-spread top bun.

Serve

Serve immediately while hot with fries or a simple salad. If preparing ahead, keep patties warm tented with foil and toast/assemble just before serving for best texture.