Taps Brunch Burger Recipe

Prepare jam

Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add diced onion and cook 4–5 minutes until softened and translucent. Add minced garlic and chopped jalapeño and cook 30–45 seconds until fragrant.

Stir in diced tomatoes, tomato paste, and brown sugar. Bring to a gentle simmer, reduce heat to low, and cook, stirring occasionally, until mixture thickens to a jammy consistency, about 20–25 minutes.

Once thickened, stir in apple cider vinegar, salt, and optional lemon juice. Taste and adjust salt or sugar as needed. Remove from heat and let cool — jam will thicken further. Keep warm or at room temperature for assembly; yields enough for 4 burgers.

Roast potatoes

Preheat oven to 425°F (220°C). Toss halved/quartered potatoes with 2 tablespoons olive oil, 1 tablespoon melted butter, garlic powder, onion powder, salt, and pepper on a rimmed baking sheet in a single layer.

Roast for 20–25 minutes, turning once halfway, until potatoes are golden and crisp outside and tender inside.

Remove from oven and immediately toss with grated Parmesan, chopped thyme, and 1 teaspoon truffle oil. Taste and adjust seasoning. Garnish with chopped parsley and keep warm until serving.

Form patties

In a bowl combine ground chuck and ground brisket. Sprinkle with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Gently mix just until combined — do not overwork. Divide into four equal portions (about 6 oz each) and form into patties about 3/4-inch thick, making a shallow indentation in the center of each patty to reduce puffing while cooking.

Toast buns and cook patties

Heat a large cast-iron skillet or griddle over medium-high heat. Add 1 tablespoon neutral oil and swirl. When shimmering, add patties (work in batches if needed) and cook 3–4 minutes per side for medium (internal temp ~135–140°F), adjusting time for desired doneness. During the last 1 minute of cooking, top each patty with 2 oz sliced brie and cover the skillet with a lid to melt the cheese. Transfer cooked patties to a resting plate and tent loosely with foil.

Make mayo

While patties cook, stir together 1/2 cup mayonnaise and 1/4 teaspoon freshly ground black pepper in a small bowl. Set aside.

Fry eggs over-easy

Wipe skillet if needed and reduce heat to medium. Add 1 tablespoon unsalted butter and 1 tablespoon neutral oil. Crack eggs into a small bowl, then gently slide into skillet. Cook 2–3 minutes until whites are set but yolks still runny. Carefully flip for 10–15 seconds to set the top slightly for an over-easy egg, or do not flip for sunny-side up depending on preference. Season with a pinch of salt and pepper.

Toast brioche

Split brioche buns and toast cut sides in the skillet with remaining tablespoon butter until golden, about 1 minute.

Assemble burgers

Spread a generous tablespoon of the peppered mayonnaise on the bottom bun. Add the brie-topped patty, then 1–2 tablespoons jalapeño tomato jam on the patty. Place an over-easy egg on top of the jam, spoon a little extra jam on the top bun if desired, and close. Serve each burger with a generous portion of truffle brunch potatoes on the side.