Burger Recipe

Make quick mayo

In a small bowl combine mayonnaise with lemon juice and a pinch (about 1/8 tsp) of salt. Stir until smooth and taste for brightness; set aside in refrigerator until assembly.

Toast buns

Split brioche buns and lightly butter cut sides with 2 tbs softened unsalted butter. Heat a skillet over medium heat and toast buttered sides until golden brown, about 1–2 minutes. Keep toasted buns warm.

When assembling: spread 1 tbs of the prepared mayo on each top and bottom bun before layering other components.

Prepare oyster flavor (optional)

If using fresh shucked oysters: finely chop 3 oz of oyster meat and drain briefly on paper towel. If using preserved oysters (oil-packed) or oyster mushrooms, finely chop or mince to roughly the same volume. Pat dry — you want flavor, not excess liquid.

Mix the meat

In a large bowl combine 1 lb ground beef, the minced oyster (if using), 2 tbs finely chopped shallot, 1 tsp Worcestershire sauce, 1 tbs chopped parsley, 1.25 tsp kosher salt and 0.75 tsp freshly ground black pepper. Gently fold with your hands 8–10 times — do not overwork. Divide into four even portions (about 4 oz each) and form into patties roughly 3/4" thick, making a shallow dimple in the center of each to reduce puffing while cooking.

Cook patties

Heat a heavy skillet or griddle over medium-high heat until hot. Add 1 tbs neutral oil and swirl. Add patties (do not overcrowd) and cook about 3–4 minutes on the first side until a deep brown crust forms. Flip and cook 2–3 minutes more for medium (adjust time for desired doneness). In the last 60–90 seconds, place a slice of cheese on each patty and cover the pan briefly to melt.

If using oysters whole: in a separate small skillet, sear the shucked oysters in 1 tsp butter over medium-high heat about 30–60 seconds per side until just golden; season lightly with salt. If using oyster mushrooms, thin-slice and sauté in 1 tbs butter until golden and edges crisp, about 3–4 minutes.

Prepare pickled shallots

If you don’t have quick-pickles ready: combine 1/2 cup thinly sliced shallots with 1/4 cup white vinegar, 1 tbs sugar and pinch salt in a jar. Let sit 10–15 minutes while you cook; longer if you prefer tangier pickles. Drain before using.

Assemble burgers

On the bottom bun spread a thin layer (about 1 tbs) of the mayo. Add a lettuce leaf, then the cheeseburger patty. Top the patty with seared oysters or sautéed oyster mushrooms (about 1–2 oysters or a small mound of mushrooms per burger). Add tomato slice and a few pickled shallots or sliced cornichons (about 1–2 tbs). Spread remaining mayo on the top bun and crown the burger. Press gently to compact.

Serve immediately with extra pickles on the side. The oyster element should be noticeable but balanced: bright pickles and lemoned mayo accentuate the briny, lingering oyster impression.