Reserve Burger Recipe

Name: Noodles Reserve Burger Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 lb ground beef (80/20 blend); 1 tsp kosher salt; 1 tsp freshly ground black pepper; 1 tbs neutral oil (vegetable or canola); 2 pcs soft burger buns (brioche or potato); 2 slices Comté cheese, sliced (single slice per burger); 2 tsp butter, softened (for toasting buns); 6 pcs B&B (bread-and-butter) pickles, sliced lengthwise; 4 leaves iceberg lettuce, leaves separated and washed; 1 cups mayonnaise; 2 tsp dry sherry vinegar; 1 tsp sherry (dry), optional for depth; 1 tsp Dijon mustard; 1 clove garlic, finely minced; 1 tsp lemon juice, freshly squeezed; 1 tsp salt; 0.5 tsp black pepper

Inspired by Noodles

Time35m

Serves2

Comte Singles, B&B Pickles, Iceberg Lettuce, Sherry Aioli

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Ingredients

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Burger Patties & Seasoning

1 lb ground beef (80/20 blend)

1 tsp kosher salt

1 tsp freshly ground black pepper

1 tbs neutral oil (vegetable or canola)

Buns & Cheese

2 pcs soft burger buns (brioche or potato)

2 slices Comté cheese, sliced (single slice per burger)

2 tsp butter, softened (for toasting buns)

Toppings

6 pcs B&B (bread-and-butter) pickles, sliced lengthwise

4 leaves iceberg lettuce, leaves separated and washed

Sherry Aioli

1 cups Mayonnaise

2 tsp dry sherry vinegar

1 tsp sherry (dry), optional for depth

1 tsp Dijon mustard

1 clove garlic, finely minced

1 tsp lemon juice, freshly squeezed

1 tsp Celtic sea salt

1/2 tsp black pepper

Method

Sherry Aioli

Make the aioli

In a small bowl whisk together 1 cup mayonnaise, 2 tsp dry sherry vinegar, 1 tsp dry sherry (optional), 1 tsp Dijon mustard, 1 minced garlic clove, 1 tsp fresh lemon juice, 1 tsp salt and 1/2 tsp black pepper until smooth and homogenous. Taste and adjust seasoning or acidity with a little more vinegar or lemon if desired. Cover and refrigerate for at least 20 minutes to allow flavors to meld.

Prepare Patties & Cook

Form patties

Divide 1 lb ground beef into two equal portions (approx. 8 oz each). Gently form into slightly wider-than-bun patties about 3/4-inch thick; do not overwork the meat. Press a shallow dimple in the center of each patty with your thumb to encourage even cooking. Season both sides with kosher salt and freshly ground black pepper (about 1 tsp each total).

Cook patties

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot. Add 1 tbsp neutral oil and swirl to coat. Place patties in the pan, leaving space between them. Cook undisturbed 3-4 minutes until a deep brown crust forms, then flip. Immediately place a slice of Comté on each patty. Cook another 3-4 minutes for medium (adjust time for desired doneness). If needed, cover the pan for 30–60 seconds after adding cheese to help it melt. Remove patties to a plate and tent loosely with foil to rest for 3 minutes.

Toast Buns & Assemble

Toast buns

Butter the cut faces of 2 buns with the softened butter. Return the skillet to medium heat (wipe out excess fat if needed) and place buttered faces down in the pan. Toast until golden brown, about 1-2 minutes. Remove from heat.

Assemble burgers

Spread a generous tablespoon of chilled sherry aioli on the bottom half of each toasted bun. Place a piece or two of iceberg lettuce on the aioli (1–2 leaves per burger). Add the Comté-topped patty. Top each patty with 3 slices of B&B pickles arranged evenly. Spread a little more aioli on the top bun if desired, then close the burger. Serve immediately.