*sg Signature Burger Recipe
8oz. Angus chuck, brisket & short rib with VT white cheddar, smoked tomato aioli, tomato, and mixed greens on a brioche bun.
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Ingredients
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Burger Patties
Bun & Cheese
Smoked Tomato Aioli
Toppings
Finishing & Cooking
Method
Burger Patties
- 1
Form patties
Gently shape the 8 oz ground beef blend into a single patty about 3/4"–1" thick and roughly the diameter of the brioche bun. Handle the meat as little as possible to avoid compacting. Make a shallow 1/2"-wide dimple in the center of the patty with your thumb to help it cook evenly.
- 2
Season
Season both sides of the patty evenly with the kosher salt (3/4 tsp) and freshly ground black pepper (1/2 tsp) just before cooking.
Smoked Tomato Aioli
- 3
Combine the mayonnaise (3 tbs), smoked tomato paste or smoked tomato concentrate (1 tsp) — or if using regular tomato paste, mix 1 tsp tomato paste with 1/4 tsp smoked paprika — with the lemon juice (1/2 tsp), minced garlic (1/2 tsp), and the optional smoked paprika (1/4 tsp) if extra smokiness is desired. Whisk until smooth. Season with 1/8 tsp kosher salt and a pinch (1/16 tsp) of black pepper. Taste and adjust acidity or smoke. Refrigerate while cooking patties so flavors meld.
Bun & Cheese
- 4
Split the brioche bun (1 each). Lightly butter the cut faces with 1/2 tbs unsalted butter. Toast the buttered sides in a skillet or on a griddle over medium heat until golden brown, about 1–2 minutes. Keep toasted buns warm.
Cooking & Assembling
- 5
- 6
Cook the patty
Place the seasoned patty in the hot pan. Cook undisturbed for 3–4 minutes to develop a good crust. Flip and cook for another 3–4 minutes for medium (internal temp ~140–145°F / 60–63°C). For medium-well, cook slightly longer. If using a grill, follow similar timing but watch for flare-ups.
- 7
Add cheese and rest
About 1–2 minutes before the patty is done, place the 1 oz slice of Vermont white cheddar on top of the patty to melt. Optionally, add 1/2 tbs butter to the pan and spoon melted butter over the patty for extra richness. Remove the patty to a resting plate and tent loosely with foil for 2–3 minutes.
- 8
Assemble the burger
On the bottom half of the toasted brioche bun spread a generous layer (about 1 tbs) of smoked tomato aioli. Place the rested, cheddar-topped patty on the aioli. Top the patty with the tomato slices (2 slices) and a heaping handful of mixed greens (about 3/4 cup). Spread an additional teaspoon of aioli on the top bun if desired, then close the burger.
- 9
Serve immediately with preferred sides.