Name: Tribute Eatery & Bars Tribute Burger Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 lb 80/20 ground beef; 1 tsp Kosher salt; 0.5 tsp Freshly ground black pepper; 1 tbs Neutral oil (vegetable or canola); 4 slice White American cheese slices; 2 each Brioche buns; 1 tbs Unsalted butter, softened; 1 cup Thin-sliced cucumber (kirby or English); 0.5 cup Distilled white vinegar; 0.5 cup Water; 1 tbs Granulated sugar; 0.5 tsp Kosher salt; 0.5 tsp Mustard seeds; 0.25 tsp Black peppercorns; 1 cup Finely shredded green cabbage; 0.25 cup Finely shredded carrot; 1 tbs Apple cider vinegar; 2 tbs Mayonnaise; 0.5 tsp Sugar; 0.25 tsp Salt; 0.125 tsp Freshly ground black pepper; 0.5 cup Mayonnaise; 1 each Garlic clove, grated or finely minced; 1 tsp Lemon juice; 0.5 tsp Dijon mustard; 0.25 tsp Salt; 0.125 tsp Freshly ground black pepper

Method

House Pickles

In a small saucepan combine white vinegar, water, sugar, kosher salt, mustard seeds, and peppercorns. Bring to a gentle simmer over medium heat just until sugar dissolves (about 2 minutes).

Place the sliced cucumbers in a heatproof jar or bowl. Pour the hot brine over the cucumbers, press down to submerge, let cool to room temperature, then cover and refrigerate at least 30 minutes (best 1–2 hours) before using.

Slaw

In a medium bowl combine shredded cabbage and carrot.

Whisk together apple cider vinegar, mayonnaise, sugar, salt, and pepper until smooth. Toss dressing with cabbage mixture until evenly coated. Chill in refrigerator while you prepare other components so flavors meld (at least 15 minutes).

Garlic Aioli

In a small bowl combine mayonnaise, grated garlic, lemon juice, Dijon mustard, salt, and pepper. Mix thoroughly and taste, adjusting salt or lemon if needed. Refrigerate until assembly.

Burger Patties

Divide ground beef into four equal portions (about 4 oz each) and gently shape into thin patties slightly larger than the buns. Do not overwork the meat; press a shallow dimple in the center of each patty to help them cook flat.

Season both sides of each patty with kosher salt and freshly ground black pepper just before cooking.

Heat a heavy skillet or griddle over medium-high heat until very hot. Add 1 tablespoon neutral oil and swirl to coat.

Cook two patties at a time: place patties on the hot surface and cook undisturbed for about 2 minutes to develop a good sear. Flip and cook another 60–90 seconds for medium (adjust time for desired doneness).

Immediately after flipping, top each patty with a slice of white American cheese. When cheese begins to melt and patties reach desired temperature (about 30–60 seconds more), remove to a warm plate. Repeat with remaining patties.

Cheese & Assembly

Split the brioche buns and lightly butter the cut sides. Toast cut sides in a skillet or on the griddle over medium heat until golden and fragrant, about 1 minute.

Spread about 1–1.5 tablespoons garlic aioli on the bottom bun.

Place one cheese-topped patty on the aioli, then add the second patty on top so the burger is a double stack. Add a generous tablespoon of house pickles on top of the patties.

Pile about 2–3 tablespoons of the slaw over the pickles.

Spread a thin layer (about 1 teaspoon) of aioli on the inside of the top bun and place it on the slaw. Press gently to compact, serve immediately while hot.