Nola Burger* Recipe

Form and season patties

Divide the 1 lb ground brisket+chuck into two equal portions (approximately 8 oz each). Gently form into loose patties slightly wider than the buns, about 3/4" thick in the center. Do not overwork the meat. Season both sides evenly with kosher salt and freshly ground black pepper.

Cook patties

Heat a cast-iron skillet or griddle over medium-high until hot. Add 1 tablespoon neutral oil and spread. Place patties on the hot surface and cook without moving for 3 minutes to develop a crust. Flip once and cook 2–3 minutes for medium-rare to medium (adjust time for desired doneness). During the last minute of cooking, place a slice of smoked gouda on each patty and cover the pan with a lid or foil to melt the cheese. Remove patties to a warm plate and tent with foil to rest for 3–5 minutes.

Sauté mushrooms & onions

While patties cook, melt 1 tablespoon unsalted butter with 1 teaspoon olive oil in a sauté pan over medium heat. Add the thinly sliced mushrooms and 1/2 cup yellow onion. Spread into a single layer, season with a pinch of salt and the thyme, and cook undisturbed for 2 minutes to brown, then stir and cook another 3–4 minutes until softened and caramelized at the edges. Reduce heat if they brown too quickly. Taste and adjust salt. Keep warm.

Prepare shaved red onion

Thinly shave red onion and place in a small bowl. If desired, quick-pickle for 5 minutes with 1 teaspoon vinegar and a pinch of sugar to soften bite; drain before using. Reserve for assembly.

Combine the finely diced sweet peppers, 1 tablespoon red wine vinegar, 1 teaspoon sugar, 1/4 teaspoon salt, and 1/2 teaspoon lemon juice in a small bowl. Stir to dissolve sugar and allow to sit at room temperature for at least 10 minutes (can be made up to 2 hours ahead). Taste and adjust acidity or sweetness as needed.

In a small bowl, whisk together 1/2 cup mayonnaise, 1/2 tsp smoked paprika, 1/2 tsp minced garlic, 1/2 tsp lemon juice, 1/4 tsp hot sauce, and 1/8 tsp salt until smooth and well combined. Refrigerate until ready to assemble. Taste and adjust seasoning.

Stir together 1/3 cup ketchup, 2 tablespoons romesco sauce, and 1/2 teaspoon sherry vinegar in a small bowl until smooth. Adjust for brightness or smokiness to taste. Set aside.

Butter the cut faces of the brioche buns with 1 tablespoon unsalted butter. Toast them on a hot skillet or griddle until golden, about 30–60 seconds per side. Keep warm.

To assemble each NOLA Burger: spread about 1 tablespoon smoked aioli on the bottom bun. Place the cheese-topped patty on the aioli. Spoon 2 tablespoons sautéed mushroom & onion mixture over the cheese. Add 1–2 tablespoons sweet pepper relish on top of the mushrooms. Drizzle about 1 tablespoon romesco ketchup over the relish. Top with a small handful (about 1–2 tablespoons) of shaved red onion. Place the top bun and gently press to compact. Serve immediately with your choice of side.

Prepare your chosen side (fries, house salad, or slaw) according to preference. If serving fries, season with salt immediately after frying or baking. Plate alongside the burger.