The Big Daddy Brioche Burger Recipe

In a small bowl combine mayonnaise, grated garlic, lemon juice, Dijon mustard, salt and pepper. Whisk until smooth. Cover and refrigerate at least 30 minutes to allow flavors to meld.

Prepare potatoes

Cut scrubbed potatoes into chunky chips about 1/2–3/4 inch thick. Place in a bowl of cold water and soak for 20–30 minutes to remove excess starch. Drain and pat dry thoroughly with kitchen towels.

First fry/blanch (optional for crispness)

Heat oil in a deep fryer or heavy pot to 320°F (160°C). Fry chips in batches for 4–5 minutes until just tender and pale. Remove to a wire rack to drain and cool.

Second fry to finish

Increase oil temperature to 375°F (190°C). Fry chips in batches for 2–3 minutes until golden and crisp. Drain on paper towels or a rack and immediately season with 1 tablespoon salt. Keep warm in a low oven (200°F / 95°C) while you finish burger and onion rings.

Prepare onions

Separate onion into rings and pat dry. Reserve inner small pieces for another use.

Make batter

In a bowl whisk together 1 cup flour, cornstarch, baking powder, 1 tsp salt and 1/2 tsp pepper. Gradually whisk in cold beer until a thick, smooth batter forms. Let rest 5 minutes; batter should cling to rings.

Fry onion rings

Heat vegetable oil to 350–365°F (175–185°C). Dredge onion rings lightly in a little flour (optional), then dip into batter and carefully drop into hot oil in batches, avoiding overcrowding. Fry 2–3 minutes until golden and crisp. Transfer to paper towels to drain and keep warm in a low oven alongside chips.

Cook bacon

In a skillet over medium heat cook smoked back bacon slices 3–4 minutes per side until crisped to your liking. Transfer to paper towels to drain.

Toast buns

Butter cut sides of brioche buns. In a clean skillet or griddle over medium heat, toast the buns cut-side down until golden, 1–2 minutes. Set aside, cut sides up, to assemble.

Form and season patties

If not already formed, gently shape ground beef into two 9 oz loose balls (don’t overwork). Preheat a heavy skillet or flat-top griddle over high heat and add 1–2 tbs neutral oil. Season each ball liberally with 1 tsp salt and 1/2 tsp pepper on the exterior.

Smash and cook

Place one beef ball on the hot griddle and immediately press down firmly with a heavy spatula or burger press to make a thin patty (smash). Cook without moving for 2–3 minutes until a deep brown crust forms at the edges. Flip once and immediately add a slice of cheddar on top. Cook another 1–2 minutes for medium (adjust time if you prefer more/less). Repeat with second patty. Remove patties to rest 1 minute.

Assemble burgers: Spread about 1 tablespoon garlic aioli on the bottom bun. Place a baby gem lettuce leaf, then a slice of plum tomato, then the smashed beef patty with melted cheddar, then two slices of smoked bacon (folded if needed). Add another leaf of lettuce if desired and a light smear of aioli on the top bun. Close burger and serve immediately.

Plate with a generous portion of hand-cut chunky chips and a few beer-battered onion rings on the side. Serve additional aioli on the side for dipping.