Crispy Angus Burger Recipe

Make aioli

In a small bowl, whisk together 1/2 cup mayonnaise, 2 tsp Sriracha, 1 tsp lemon juice, 1/2 tsp minced garlic, 1/2 tsp honey, 1/8 tsp salt and 1/8 tsp black pepper until smooth. Taste and adjust heat or sweetness. Cover and refrigerate while you prepare the rest.

Prepare potatoes

Peel (optional) and cut 2 russet potatoes into 1/4–1/3-inch fries. Rinse in cold water until water runs clear to remove starch. Pat completely dry with kitchen towels.

Season and cook

Toss dried fries with 3 tbs neutral oil, 1 tsp salt, 1/4 tsp black pepper and 1/2 tsp paprika. Spread in a single layer on a baking sheet lined with parchment (or roast in an air fryer). Roast in a 425°F (220°C) oven for 25–30 minutes, flipping halfway, until golden and crisp. If frying: heat oil to 350°F (175°C) and fry in batches 3–4 minutes until crisp, drain on paper towels and season immediately.

Prep coating stations

Set up three shallow bowls: 1) flour and cornstarch mixed with 1 tsp smoked paprika, 1/2 tsp onion powder, 1/4 tsp cayenne, 1/2 tsp salt and 1/4 tsp black pepper; 2) beaten egg mixed with 3 tbs whole milk; 3) panko breadcrumbs in a shallow dish. Place 1 cup neutral oil in a heavy skillet over medium-high heat to warm (for finishing a crisp crust). Heat should reach about 350–375°F (175–190°C) if using a thermometer.

Form patties

Divide 1 lb ground Angus into 2 equal portions. Lightly form into 3/4-inch thick patties, slightly larger than the brioche buns (they will shrink). Make a slight dimple in the center of each patty to promote even cooking. Season both sides with 1.25 tsp salt, 1/2 tsp black pepper and 1/2 tsp garlic powder (distributed across both patties).

Pan-sear patties

Heat a cast-iron skillet or heavy pan over medium-high heat and add 1 tbs neutral oil. Once shimmering, add patties and sear 3 minutes without moving to form a crust. Flip and sear the other side 2 minutes.

Crispy exterior

After searing, remove patties to a plate. Dredge each patty first in the flour mixture, shaking off excess, then dip in the egg-milk wash, then press into panko to coat evenly. Return 1 cup oil (or the skillet with oil) to medium-high heat. Carefully place coated patties into the hot oil and fry 1–2 minutes per side until golden and crispy and the internal temperature reads 160°F (71°C) for well-done (or 155°F for medium-well). Drain on a rack or paper towels.

Melt cheese & toast buns

When patties are about 30–60 seconds from done, place 2 slices Swiss cheese (one per patty) on top and cover the pan briefly to melt (30–60 seconds). Meanwhile, butter the cut sides of 2 brioche buns with the softened butter and toast cut-side down in a separate skillet over medium heat until golden, about 1–2 minutes.

Assemble burgers

Spread 1–2 tbs sriracha aioli on the bottom bun. Place 2 leaves green leaf lettuce on each bottom bun, then a tomato slice (from 1 tomato, cut into 2 slices), a few thin rings of red onion, the crispy Swiss-topped Angus patty, and 4 pickle slices. Spread additional aioli on the top bun if desired, then close the burger.

Plate

Serve each Crispy Angus Burger immediately with a generous portion of the crispy fries on the side and extra sriracha aioli for dipping. Provide napkins—the crust is crisp and flavorful.