Name: La Tête d'Or by Daniels LTD BURGER Recipe
Cook time: 30 min
Total time: 30 min
Yield: 1 servings
Cuisine: American
Ingredients: 1 item 8 oz brisket blend ground beef (per patty); 0.5 tsp Kosher salt; 0.25 tsp Freshly ground black pepper; 1 tbs Vegetable oil (for griddle/skillet); 1 cup Cremini (baby bella) mushrooms, sliced; 1 tbs Unsalted butter; 1 tsp Olive oil; 1 tsp Garlic, minced; 0.5 tsp Fresh thyme leaves (or 1/4 tsp dried thyme); 0.25 tsp Salt; 0.125 tsp Black pepper; 0.25 cup Mayonnaise; 2 tsp Ketchup; 1 tsp Dijon mustard; 0.5 tsp Worcestershire sauce; 0.5 tsp Apple cider vinegar; 0.5 tsp Hot sauce (optional); 0.25 tsp Garlic powder; 0.25 tsp Smoked paprika; 0.125 tsp Salt; 2 slices American cheese slices; 1 item Burger buns (brioche or potato), split; 1 tsp Unsalted butter (for toasting buns); 1 leaf Leaf lettuce or romaine; 1 slice Tomato, 1/4" slice; 2 slices Pickles (optional)

Method

Burger Patties

Shape and season patties

Gently shape one 8 oz portion of brisket blend into a loose round patty about 3/4" thick and slightly wider than your bun (it will shrink while cooking). Do not overwork the meat. Make a shallow dimple in the center with your thumb to keep the patty from doming. Season both sides evenly with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper just before cooking.

Cook patties

Preheat a heavy skillet or griddle over medium-high heat until smoking just begins. Add 1 tablespoon vegetable oil and spread. Place the patty on the hot surface and cook undisturbed for 3 to 4 minutes to develop a crust. Flip once and cook another 3 minutes for medium-rare to medium (internal temp ~130–135°F/54–57°C) or longer to desired doneness. In the last 60–90 seconds of cooking, place the American cheese slices over the patty, cover the pan with a lid for 30–60 seconds to melt the cheese.

Mushroom Topping

Sauté mushrooms

While patties come to temperature, heat a separate skillet over medium heat. Add 1 tablespoon unsalted butter and 1 teaspoon olive oil. When butter foams, add the sliced mushrooms in a single layer. Let them cook without stirring for 2 minutes to brown, then stir and continue cooking another 3–4 minutes until browned and most moisture has evaporated.

Finish mushrooms

Add 1 teaspoon minced garlic and 1/2 teaspoon fresh thyme leaves to the mushrooms; cook 30–45 seconds until fragrant. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Remove from heat and hold warm.

LTD Sauce

Make sauce

In a small bowl combine 1/4 cup mayonnaise, 2 teaspoons ketchup, 1 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon apple cider vinegar, 1/2 teaspoon hot sauce (optional), 1/4 teaspoon garlic powder, 1/4 teaspoon smoked paprika, and 1/8 teaspoon salt. Whisk until smooth and taste; adjust salt or hot sauce to preference. Refrigerate until assembly if making ahead.

Assembly & Serving

Toast buns

Butter the cut sides of the bun with 1 teaspoon butter. Place buttered sides down on the hot griddle or skillet used for the patties and toast 1–2 minutes until golden. Remove and keep warm.

Build the burger

Spread about 1 to 1.5 tablespoons of LTD sauce on the bottom bun. Place the lettuce leaf and tomato slice on the sauced bun (this creates a moisture barrier). Add the melted-cheese-topped brisket patty, pile the warm sautéed mushrooms on top of the cheese, and add pickles if using. Dollop another teaspoon of LTD sauce on the top bun and close the burger.

Serve

Serve immediately while hot. Provide extra LTD sauce on the side if desired.

Ltd Burger Recipe