Reserve Burger Recipe

Form patties

Divide the 1 lb ground beef into two equal portions (about 8 oz each). Gently form each portion into a loose ball and then press into a patty about 3/4 inch thick and slightly wider than the bun. Do not overwork the meat. Make a shallow dimple in the center of each patty with your thumb to help them cook evenly.

Season both sides of each patty evenly with kosher salt and freshly ground black pepper just before cooking (about 30–60 seconds prior).

Make aioli

In a small bowl, combine 1/2 cup mayonnaise, 1 tsp sherry vinegar, 1 tsp dry sherry (optional), 1/2 tsp Dijon mustard, 1/2 tsp minced garlic, 1/2 tsp fresh lemon juice, 1/2 tsp olive oil, 1/4 tsp salt and 1/4 tsp black pepper. Whisk until smooth and taste; adjust sherry vinegar or lemon for brightness and salt as needed. Refrigerate while you cook the patties to let flavors meld.

Preheat a heavy skillet or cast-iron pan over medium-high heat for about 3–4 minutes until very hot. Add 1 tablespoon neutral oil and swirl to coat.

Cook patties

Place patties in the hot skillet. Cook without moving for 3–4 minutes until a brown crust forms. Flip and immediately top each patty with a Comté cheese single. Cook the second side 3–4 minutes for medium (adjust time 2–3 minutes for medium-rare or 5–6 for medium-well). If needed, cover the pan for 30–60 seconds to help the cheese melt. During the last 30 seconds, add a small pat of softened butter to each bun top (optional) and toast face-down in the pan until lightly golden.

While patties rest for 1–2 minutes after cooking, prepare buns: split brioche buns and toast cut sides in the skillet until golden if you didn't toast with butter.

Assemble burgers: spread about 1 to 1 1/2 tablespoons of sherry aioli on the bottom bun. Place a large iceberg lettuce leaf on the aioli, set the Comté-topped patty on the lettuce, top with 3 thin B&B pickle slices, add another small smear of aioli on the top bun, and close the burger.

Serve immediately while hot, with extra aioli on the side if desired.

If serving for more people, scale ingredients proportionally and keep cooked patties loosely tented with foil for up to 5 minutes while finishing remaining burgers so cheese stays melty.