Mi.mosa Burger Recipe

Form Patties

Divide the ground beef into two equal portions (about 8 ounces each). Gently form each portion into a loose patty about 3/4 inch thick and slightly wider than the bun. Do not overwork the meat; leave a slight indent in the center of each patty so it cooks evenly.

Season

Season both sides of each patty with the kosher salt and black pepper. Lightly brush or sprinkle Worcestershire sauce on one side of each patty.

Cook Patties

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot. Add 1 tablespoon softened butter and swirl to coat. Place patties in the pan, seasoned side down. Cook undisturbed for 3-4 minutes until a deep brown crust forms, then flip and cook 3-4 minutes more for medium doneness (adjust time for desired doneness). Remove patties to a plate and tent loosely with foil to rest for 3-5 minutes.

Soft-Boiled Eggs

Bring a small pot of water to a gentle boil. Carefully lower the 2 eggs into the water and cook for 6-7 minutes for jammy yolks (7 minutes for slightly firmer yolk). While eggs cook, prepare an ice bath. When done, transfer eggs to the ice bath for 2 minutes, then peel. Finely chop or quarter the eggs; set aside.

Mimosa Mayo

In a small bowl combine 1/4 cup mayonnaise, 1 teaspoon Dijon mustard, 1 tablespoon freshly squeezed orange juice, 1/2 teaspoon orange zest, and 1 tablespoon chopped chives. If using, stir in 2 tablespoons champagne or sparkling wine (optional). Taste and adjust salt/pepper. Reserve about 2 tablespoons of the chopped egg to garnish; fold the remaining chopped egg into the mimosa mayo to create a chunky mimosa-style spread.

Cheese Prep

Grate or thinly slice 2 ounces of mild cheddar. If you prefer meltier cheese, place cheese on the patties during the last minute of cooking and cover the pan to melt slightly (optional).

Toast Buns

Heat a second skillet or use the warm pan on low. Spread 1 tablespoon butter over the cut sides of the brioche buns and toast cut-side down until golden, about 60–90 seconds.

Assemble

Spread a generous layer (about 2 tablespoons) of the mimosa mayo on the bottom bun. Place a small handful (about 1/2 cup) of baby arugula or mixed greens on the mayo. Set the rested beef patty on the greens. If you reserved cheese separately, add it now (or place melted cheese on patty). Spoon the reserved chopped egg over the cheese/patty (about 1–2 tablespoons). Add thinly sliced red onion and pickled jalapeño slices if using. Spread a light smear of remaining mimosa mayo on the top bun and close the burger.

Serve

Serve the MI.MOSA BURGER immediately while warm. Optionally pair with a small glass of champagne or sparkling wine, or use a tablespoon of sparkling wine in the mayo as noted.