Larder Burger Recipe

Form patty

Divide 0.5 lb 80/20 ground Angus beef into one 4–5 oz portion and gently form into a patty about 3/4-inch thick with a slightly larger diameter than the bun. Handle the meat as little as possible to keep it tender. Make a shallow dimple in the center with your thumb to prevent doming.

Season

Season both sides of the patty evenly with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper just before cooking.

Cook patty

Heat a skillet or cast-iron pan over medium-high heat until very hot. Add 1 tsp neutral oil and swirl. Place the patty in the pan and cook undisturbed for 3–4 minutes until a deep brown crust forms. Flip and cook 2–3 minutes more for medium doneness (internal ~140–145°F). During the last 30–45 seconds of cooking, place one slice of provolone on the patty, cover the pan with a lid to melt the cheese.

While the patty cooks, combine 3 tbs mayonnaise, 1 minced garlic clove, 1/2 tsp fresh lemon juice, 1/4 tsp Dijon mustard, 1/8 tsp salt, and a pinch (1/16 tsp) of black pepper in a small bowl. Whisk until smooth. Taste and adjust lemon or salt if needed. Refrigerate until assembly.

Prepare produce while the aioli rests: wash and spin dry the spring mix; slice the tomato into 2 even slices about 1/4-inch thick; cut 3 thin rings from the red onion. If desired, lightly season tomato slices with a tiny pinch of salt to enhance flavor.

Toast the bun: spread softened butter on the cut sides of the brioche bun. Place cut-side down in a clean skillet over medium heat until golden and slightly crisp, about 1–2 minutes.

Assemble the burger: spread a generous tablespoon of garlic aioli onto the bottom half of the toasted brioche bun. Place the hot provolone-topped patty on the aioli. Top with 1/2 cup spring mix, 2 tomato slices, and 3 red onion rings. Spread a little more aioli on the top bun if desired, then close the sandwich.

Serve immediately on a plate with optional fries or chips.