June Burger Recipe

Form and Season

Divide the 1.5 lbs ground beef into 4 equal portions (about 6 oz each). Gently form into patties roughly 3/4 inch thick, making a shallow thumb indent in the center of each to prevent doming during cooking. Season both sides with kosher salt and freshly ground black pepper just before cooking.

Chill briefly

Place formed patties on a plate and refrigerate for 10–15 minutes to firm up; this helps them keep shape when searing.

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot (about 3–4 minutes). Add the softened butter and swirl to melt and coat the pan.

Place patties in the pan without crowding. Cook undisturbed 3–4 minutes on the first side until a brown crust forms. Flip and cook 2–3 minutes on the second side for medium-rare to medium (internal temp 130–135°F / 54–57°C). Adjust time for your desired doneness.

During the last minute of cooking, top each patty with 1–2 slices of Gruyère. Cover the pan with a lid or a baking sheet to melt the cheese evenly (about 30–60 seconds). Remove patties to a resting plate and tent loosely with foil.

While the patties rest, split the brioche buns and butter the cut sides with the reserved butter. Return the skillet to medium heat and toast buns cut-side down until golden, about 30–60 seconds. Set aside.

After removing the rested patties from the pan, keep the pan over medium heat. If there is excessive fat, pour off all but 1 tablespoon. Add the minced shallot and cook 30–45 seconds until fragrant and translucent.

Deglaze the pan with the 1/4 cup dry red wine (or additional beef stock) scraping up browned bits with a wooden spoon. Let the wine reduce by half, about 1–2 minutes.

Add the 1 cup beef stock and the thyme sprig. Bring to a simmer and reduce until slightly thickened, about 4–6 minutes.

Remove thyme. Turn heat to low and whisk in the cold cubed butter, one piece at a time, to emulsify the sauce into a glossy jus. Season with 1/4 tsp black pepper and adjust salt to taste. Keep warm.

Make the mustard spread by mixing 4 tsp local whole-grain mustard with 2 tsp mayonnaise (optional) in a small bowl to mellow sharpness. Taste and adjust — if you prefer more tang, add extra mustard to taste.

Spread about 1 tsp of the mustard mixture on the bottom half of each toasted bun. Place a lettuce leaf on the mustard, then the rested Gruyère-topped patty.

Top the patty with a few thin red onion slices. Spoon 1–2 tablespoons of the warm beef jus over the cheese (this is the signature: a glossy drizzle that moistens and flavors the burger).

Place the top bun, press lightly, and serve immediately. Serve extra beef jus on the side for dipping if desired.