Angus Burger Recipe
Double Stack 4oz Angus Patties, Garlic Toasted Brioche Bun Tuscan Greens, Tomato, Caramelized Onion Aioli
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Ingredients
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Burgers
Buns & Toast
Toppings & Greens
Caramelized Onion Aioli
Method
Burgers
- 1
Season patties
Bring the two 4 oz Angus patties to room temperature for 10–15 minutes. Just before cooking, season both sides of each patty evenly with kosher salt and freshly ground black pepper.
- 2
Preheat pan or griddle
Heat a heavy skillet or griddle over medium-high heat. Add 1 tablespoon vegetable oil and spread to coat. Heat until shimmering but not smoking (about 2 minutes).
- 3
Cook patties
Place the patties on the hot surface leaving space between them. For medium doneness, cook for 3–4 minutes on the first side without moving. Flip once and cook 2–3 minutes on the second side. If using cheese, place a slice on each patty after flipping and cover pan for 30–60 seconds to melt.
- 4
Rest patties
Transfer cooked patties to a plate and tent loosely with foil. Rest for 3–5 minutes so juices redistribute.
Buns & Toast
- 5
Make garlic butter
In a small bowl, mix softened butter with the minced garlic and chopped parsley (if using) until smooth.
- 6
Toast brioche
Split the brioche buns. Heat a clean skillet over medium heat or reuse griddle set to medium. Spread about 1 tablespoon of garlic butter mixture across the cut face of each bun half. Toast cut-side down for 1–2 minutes until golden and fragrant. Remove from heat and keep warm.
Caramelized Onion Aioli
- 7
Prepare aioli
In a small bowl, combine 1/2 cup mayonnaise, 1/4 cup finely chopped prepared caramelized onions, Dijon mustard, lemon juice, grated garlic, smoked paprika, salt, and black pepper. Stir until smooth and taste; adjust salt or lemon as needed. Refrigerate until ready to assemble.
- 8
Quick caramelized onions (if not prepared)
If you don’t have prepared caramelized onions, thinly slice 1 large yellow onion and cook slowly in 1 tablespoon olive oil over medium-low heat for 20–30 minutes, stirring occasionally, until deep golden brown and sweet. Add a pinch of sugar and a splash of water if sticking. Cool before using in aioli.
Toppings & Assembly
- 9
Prepare greens and tomato
Rinse and pat dry the Tuscan greens. If leaves are large, stack and thinly slice into ribbons. Slice tomato into two even slices per burger and season lightly with a pinch of salt and pepper.
- 10
Assemble burger
Spread about 1–2 tablespoons of the caramelized onion aioli on the bottom toasted brioche. Place one cooked Angus patty on the bottom bun, then a thin layer of Tuscan greens, a tomato slice, the second patty, more aioli on the top bun interior if desired, and finish with the top toasted bun. If using double patties stacked, you may add aioli between patties as well for extra flavor.
- 11
Serve
Secure with a skewer if needed, cut in half if desired, and serve immediately. Offer extra aioli on the side.