Public Burger Recipe
lettuce, tomato, caramelized onion, grilled mushrooms, provolone cheese, horseradish cream, brioche bun
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Ingredients
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Burger Assembly
Caramelized Onions
Grilled Mushrooms
Horseradish Cream
Finish & Garnish
Method
Caramelized Onions
- 1
Cook onions low and slow
Heat a large skillet over medium-low heat. Add 1 tablespoon unsalted butter and 1 tablespoon olive oil. Once the butter melts, add the thinly sliced onions and 1/4 teaspoon salt. Stir to coat and spread into an even layer. Cook, stirring every 3–5 minutes, adjusting heat so onions do not burn. After 10 minutes they will soften; continue cooking 20–25 more minutes until deeply golden and jammy. If desired, sprinkle 1/2 teaspoon brown sugar about halfway through to encourage caramelization. Remove from heat and keep warm.
Grilled Mushrooms
- 2
Sear mushrooms
Toss halved cremini mushrooms with 1 tablespoon olive oil, 1 teaspoon minced garlic, 1/2 teaspoon thyme, 1/4 teaspoon salt and a pinch (1/8 tsp) black pepper. Heat a grill pan or skillet over medium-high heat until hot. Add mushrooms cut side down and cook without moving for 3–4 minutes to develop color. Flip and cook another 2–3 minutes until tender and browned. Remove from heat and set aside.
Horseradish Cream
- 3
Mix sauce
In a small bowl combine 1 tablespoon prepared horseradish, 1/4 cup sour cream, 2 teaspoons mayonnaise and 1/2 teaspoon fresh lemon juice. Season with 1/8 teaspoon salt and a pinch of black pepper. Taste and adjust horseradish level as desired. Chill briefly while preparing burgers.
Burger Assembly
- 4
Form patties
Divide 1 pound ground beef into four equal portions (about 4 oz each) and gently form into patties about 3/4" thick, slightly wider than the buns. Handle lightly; do not overwork. Season both sides with 1 teaspoon kosher salt and 1/2 teaspoon black pepper total (divide evenly among patties).
- 5
Cook patties
Preheat a cast-iron skillet or grill to medium-high heat. When hot, place patties and cook undisturbed 3–4 minutes until a brown crust forms. Flip and immediately top each patty with a slice of provolone cheese. Cook another 3–4 minutes for medium (adjust time for preferred doneness). Remove patties to rest for 2 minutes.
- 6
Toast buns
While patties rest, melt 1 tablespoon unsalted butter in a skillet over medium heat. Place brioche buns cut-side down and toast until golden, about 1–2 minutes.
- 7
Slice tomato and prep lettuce
Slice the tomato into 4 even 1/4" slices. Rinse and dry 4 lettuce leaves. These will be placed on the bottom bun.
- 8
Assemble burgers
Spread about 1 tablespoon horseradish cream on the top bun (adjust to taste). On the bottom bun place a lettuce leaf, a tomato slice, the provolone-topped patty, ~2 tablespoons caramelized onions, and 2–3 grilled mushroom halves. Cap with the horseradish-smeared top bun.