Wise Burger Recipe

Make aioli

In a small bowl, combine 1/2 cup mayonnaise, chopped parsley, chives, tarragon (if using), grated garlic, lemon juice and Dijon mustard. Season with 1/4 tsp salt and 1/4 tsp black pepper. Stir until smooth, taste and adjust acid or salt. Cover and refrigerate while you prepare patties. Makes enough for two burgers.

Portion the beef

Divide the ground Scottish Highland beef into four equal portions of 3 oz each (total 12 oz used). Keep the meat slightly chilled so it smashes cleanly.

Preheat griddle

Preheat a heavy cast-iron skillet or flat-top griddle over high heat until very hot (about 3–5 minutes). Lightly oil the surface with 1 tablespoon neutral oil and spread to coat.

Form and season

Gently roll each 3 oz portion into a loose ball; do not overwork. Place two balls on the hot griddle (work in batches if needed). Season the tops immediately with a light sprinkle of salt and a scant 1/8 tsp black pepper each (use the remaining seasoning as needed for the next batch).

Smash the patties

Using a sturdy metal spatula or a burger press, press each ball down firmly to form a thin patty about 1/4-inch thick. Hold pressure for 10–15 seconds to ensure good contact for a crispy edge and good Maillard browning.

Cook and flip

Cook the patties for 2–3 minutes without moving until the edges are deeply browned. Flip each patty, immediately place a smoked cheddar slice on top of each patty, and cook 45–60 seconds more until cheese is melted and the patties are cooked through (target medium, they will be thin). Remove to a plate and tent loosely with foil. Repeat with remaining two patties.

Prepare buns

Split the Baker’s Field buns and lightly butter both cut sides with salted or unsalted butter (about 1 tablespoon total). Toast the buns butter-side down in a clean skillet over medium heat until golden and fragrant, about 1–2 minutes. Remove buns.

Assemble the burger

Spread about 1 tablespoon of the herb aioli onto the bottom half of each toasted bun. Place the first smoked cheddar-topped patty on the aioli, then add a few thin slices of red onion (about 2–3 rings), 3 pickle slices, then the second cheese-topped patty. Spread a thin layer (about 1 teaspoon) of aioli on the top bun interior and close the burger.

Finish and serve

Press gently to compact the burger slightly, slice in half if desired, and serve immediately while hot. Recommend serving with fries or a simple salad. Leftover aioli can be refrigerated up to 3 days.