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A beautifully cooked burger. A glass of red wine. The weekend or evening arrives, and comfort is savored with every bite and pairing sip.
The final episode of season 3 of The Simply Luxurious Kitchen is one I saved intentionally to conclude this year’s French Comfort themed recipes. Burgers, no matter what the protein, dressed with fresh vegetables and spread, topped with a buttery, toasted brioche bun are perhaps the definition of simple, comfort food with a dash of French finesse.
As I share in today’s episode, I will on occasion, purchase a take-out burger from my favorite go-to place in Bend when I just don’t want to cook after an incredibly exhausting day, but making them on my own is nearly as simple, and ten-times as flavorful as it comes hot and sizzling from of the pan, and with the recipe I am going to share with you, full of layers and layers of flavor and textures that melt with each bite in your mouth.
Having cooked this recipe for many years, each time I would share a pic on IG Stories, readers would ask for the recipe, and now, here it is in its entirety. I do hope you enjoy. Have a lovely red wine uncorked and ready to go, complete the meal with a side of your favorite roasted vegetables and sweet potato fries (or this recipe with both a salad and roasted sweet potato diced bites from Season 2), and cooking and dining at home surpasses any take-out restaurant you may visit.
Now to the episode! Let’s make a Brioche Burger.
Two great side dishes – roasted vegetables and sweet potato fries – season both with salt and pepper, drizzle with olive oil and roast the vegetables for 20 minutes at 375 degrees, and the fries for 30-40 minutes – same temperature (tossing half-way through).
~NOTE to readers who cannot see a video below: Be sure to turn off your ad-blocker if you use one as you will not be able to see a video at all if the ad-blocker is in use. Once you turn off your ad-blocker, you will need to restart your device to view the video.
~Tour my full kitchen and learn all of the details and my approach to this new space as well as how I decided on a La Cornue stove to be my lifetime stove. I am so tickled with how it was customized and transformed this summer (2020). (be sure to become a TOP Tier subscriber to be able to view the tour post.)
An Everyday Luxury
A Year of Wonder: Classical Music to Enjoy Day to Day by Clemency Burton-Hill
View my detailed post on why I loved and continue to reread this book here.
Links from the Episode:
- Cast iron pan – Lodge triple seasoned cast Iron Skillet (multiple sizes)
- Riedel XL Cabernet wine glasses
- Find the recipe for today’s episode at the end of this post.
Just Made Available! Digital Cookbooks for Each Season of the Show! If you are looking for all of the recipes for each previous season in one easy to find place without having to click through each episode for each season, I now have available a Digital Cookbook for Seasons 1 & 2 ($8). Shop here.(Note: All TOP Tier ad-free subscribers can download these cookbooks for free.)
~Cook & Share! I would love to share your Simply Luxurious Kitchen inspired experiences from your kitchen! Tag me on Instagram with @thesimplyluxuriouslife #tslkitchen and your post could appear on my Instagram feed as well as on a future Show Notes post (see below). Many readers have already shared their meals inspired by recipes from TSLKitchen. Check out TSLL’s IG Story Highlights – titled, Viewers’ Recipes.
The third season of The Simply Luxurious Kitchen has now wrapped up! Look for a holiday episode in December when I will step into my kitchen and share with you a favorite recipe to bring comfort as well as delightful deliciousness. It has been an absolute thrill and pleasure welcoming you into my new cooking space, and I look forward to the next season. Enjoy your day. Enjoy your food and Enjoy stepping into your kitchen. Bonne journée!
Brioche Burger with Balsamic Relish & Herbed Butter Spread
Ingredients
Garlic Herb-Butter Spread
- 1 clove garlic
- 1/3 cup shallots (1-2 small shallots) roughly chopped
- 1 cup fresh parsley roughly chopped
- 1 1/2 tsp fleur de sel
- 8 ounces unsalted butter
Burger
- 1 lb ground chuck, excellent quality, 22% fat (for full flavor)
- 1/4 lb ground lamb, excellent quality if you do not have lamb, add 1/4 lb more ground chuck
- 2 tsp freshly ground black pepper
- 1/2 tsp fleur de sel
- 2 Tbsp extra virgin olive oil
- 4 brioche buns
- 3-4 ounces cheddar cheese
Balsamic Relish
- 1 market fresh tomato (or 1 cup of candy/grape/cherry tomatoes) narrow slices, half-moons
- 1 medium red onion thinly sliced
- 3-4 Tbsp balsamic vinegar
- 1 tsp sugar
- salt & pepper for seasoning
Instructions
Garlic Herb-Butter Spread
- In a food processor, chop the garlic and shallots finely. Add parsley leaves and salt, and also process to fine. Add butter and process to smooth (or slightly chunky) and emerald-green.
Balsamic Relish
- Prepare the tomato and onion – if you desire long, narrow strips, slice the tomato in half and slice narrow half moons (you may seed and core the tomato prior to this step). For the onion, slice in half, and as well, slice in half moons.
- In a fresh pan, bring to medium heat and then add olive oil (about 1 tablespoon). Add the sliced onion for 4-5 minutes until softed, but not entirely finished. Season with salt and pepper. Add the tomato, sugar and balsamic. Continue to stir and cook for 3-5 minutes longer, season once more with salt and pepper until the reslish is soft and a bit like jam or chutney. Remove from the stove and set aside. Cover to keep warm.
Burger
- Run your hands under very cold water for a minute — this will keep the meat from getting gummy — then gently combine the two meats. Divide the meat into four equal portions (six ounces each), then gently form into patties that are 1¼ inches thick and three inches in diameter. Season each patty all over — top, bottom, and the circumference — with ½ teaspoon salt and ½ teaspoon black pepper. Touch the patties as tenderly and as little as possible — the more you handle and compact the meat, the tougher it becomes.
- Heat a cast-iron skillet on low heat for two minutes, add the olive oil (this prevents excessive splattering), then increase the heat to medium, medium-high, and place patties in pan. Cover with a splatter screen, if you own one, to minimize the mess on your stove top. Cook for seven minutes on one side, flip, and cook for five more minutes. Do not turn, touch, press down on, or otherwise molest the burgers while they are cooking. Place cheese on top of the second side immediately upon flipping or place in a hot oven or under the broiler until the cheese is just melted but not liquefied once the burger is cooked to your liking. (the time above is for a medium-rare to medium burger)
- Turn on the broiling mechanism in your oven. Slice four the Brioche buns, drizzle with olive oil, and place on the top rack in your oven. Broil until golden brown – about 2-3 minutes (but be sure to check frequently as they will burn quickly).
- Generously smear both the tops and the bottoms (or just one) with the room-temperature garlic herb butter. (The remaining butter can be refrigerated for up to a week or frozen for up to six weeks — it is delicious on everything from toast to steak.) Place the burger on the bottom bun, dress with relish, top with the bun, and enjoy!
~View all of The Simply Luxurious Kitchen episodes here.
~View all of TSLL’s Recipes here.
Thank you Shannon! Sliders with brioche buns were on our menu for tomorrow night’s dinner. We will try your recipe. (Aldi has great mini brioche buns)
Oh perfect! I do hope you enjoy. 🙂
Yum Shannon. You cannot beat a home made burger. I don’t eat them often but made some delicious burgers last night for some very young guests. I always use brioche buns . To me it just lifts the taste a notch. We have been inviting them for three years now to enjoy my secret recipe burgers for Halloween which they absolutely love. They say they’re the best they’ve eaten and I am so flattered by that . Bon weekend?
Of that (the most delicious ious they’ve had), I have no doubt. ? The brioche addition just makes it luxurious ☺️
Another mouth-watering video Shannon! That hamburger was perfection! But I can’t believe this is the last episode of the cooking season 🙁 I thought your Saturday cooking segment was a regular feature on your blog (or at least I HOPED it was!) I remember you sent out a survey about how often you should keep making these videos, so I’m going to hope that you’ll consider adding this cooking segment to your channel ?
Have a lovely weekend!
So tickled you enjoyed the cooking episodes. Yes, for the past three seasons (the first three), I have a new season airing in the fall so I can tape them during the summer months when I am not teaching. I do hope I can bring you more during spring, but for sure, the fall will always bring a new season and this year, during the winter holidays, I will share a holiday episode. I cannot wait I to share again soon. ? I so appreciate your enthusiasm and interest. ?
Well Shannon, much like the end of a favorite drama series, I thoroughly enjoyed this season in the kitchen. I now have several new recipes to try. What I like most about your cooking series beyond the food itself, is your style. Loved the tomato juggling, by the way! Your presentation makes me feel like I am sitting on a stool on the other side of your island. There is most certainly a comfort element in how you share. Thank you!
Thank you very much for this feedback. I sincerely appreciate it. ? I do hope you enjoy your time in your kitchen, and do few free to share!
I just realized that what I meant to say is that I hope you’ll consider EXTENDING your cooking segment!! 🙂
Got it! ☺️ Thank you for sharing what you would enjoy. I do want to offer a second season during the year – either in spring or late winter (February/March). We’ll see, and your feedback is helping me to make this decision. Thank you so much. ?
I’m thrilled to hear that you’re looking into a possible late winter series as we could all use something to get us through the long winter months!
And I’m already looking forward to the holiday episode 🙂
Absolutely loved this, Shannon — as I have ALL your cooking episodes (your spaghetti carbonara has become a regular). It’ll take some work to convince The Burger Specialist — aka my husband — to try something new (& admittedly his signature burgers are terrific) but I suspect he’ll be open to it when I tell him you share his grilling philosophy: don’t molest the meat! It drives him wild when people poke & prod & (especially!) squeeze the patties as they’re grilling. He patrols the grill like an old bear, frightening off anyone who even thinks about approaching it. But his burgers are renowned amongst family & friends, so — like you — he’s doing something right! We both love lamb & every spring buy one from a local organic farm that butchers, dresses & freezes it for us, so its addition to this recipe doubles the appeal. Love your new kitchen, too, btw (I’ve been busy all fall with techie stuff — not sure what part of “I’m retired now” people don’t fully understand — & am just now able to catch up). Glad your teaching in these New Times is going well. And good luck to all you Americans on your election on Tuesday: may it go smoothly & trouble-free.
Susanne, thank you for all that you have shared and it sounds like your husband is a wise and well-experienced cook. No doubt whatever he chooses to do with his burgers, they will be delicious. It really is all about tending to the flavor through subtle touches of quality ingredients. I am so tickled to hear you have been enjoying the recipes this season, especially Spaghetti alla Carbonara. Thank you for your time shared to tune in and stop by, and thank you as well for the well wishes and good thoughts. I am currently on tenterhooks, and doing what I can to hang in there. Wishing you a lovely November and start to the holiday season. All my best and thank you again for stopping by. ??
Oh my GOSH! Shannon, I made the burgers with all the recommended accoutrements last night for dinner and they were amazing! The flavor upgrade from the garlic butter and the relish was outstanding. Yum, yum, yum! I paired it with your arugula salad recipe and it was just the most incredible meal.
I’m terrible about taking pictures, but I also made the scallops a few weeks ago – also incredible : )
I have enjoyed your cooking show immensely over the past few seasons, and treasure my new cookbooks. Cannot wait for the holiday episode!
As always, thank you for the constant flow of inspiration!
Sooooo happy to hear! Thank you very much for sharing. Your comment is more than enough. After all, who wants to take a pic when the food looks so good! ☺️
Well now I know what I shall be cooking for dinner this weekend coming! I’ve made my own burgers before but I cannot wait to try the butter and relish.
Also, I’m thrilled to see there is going to be a Holiday “special”
Thanks for another great season – I really enjoyed the addition of the everyday luxury this season.
Sarah
I do hope you enjoy! The recipe came together over many years and a handful of different recipes. It was fun to compile what I loved and make it my own. Does it get any better with a brioche bun? Oh my. 🙂 Thank you again for tuning in!
I just made this last night for my husband and myself as we were in search of a little comfort food on election day. 🙂 We both LOVE burgers and we can honestly say this is the BEST burger we’ve ever eaten, let alone made! The marrying of flavors was fantastic and my mouth is already watering for the next time I make this for my whole family! Shannon, I have made so many of your recipes, all of which are now in heavy rotation of my go-to meals: panko-crusted salmon, croissants, carbonara, etc. Your cooking show is such a treat to watch and I am very much looking forward to your holiday cooking show! Merci!
Yvonne, I am beyond delighted to hear this! Thank you tremendously for sharing. ? I too am excited to bring to viewers this year’s holiday episode – hopefully the first of many more to come.
I made the burgers for lunch today and they were fabulous! We’ll definitely make them again.
So good to hear!!! Thank you for sharing. 🙂
Shannon, your tomato juggling made me smile. My boys ( husband and two teens) usually have venison burgers once a month and I’m always looking for ways to elevate them so I’ll be giving the accompaniments a whirl. As the token veggie I reckon this could also enliven my bean burger. I agree that sweet potato chips are a perfect side dish but my drink of choice would be a cold beer (Scottish). This season has been brilliant and I have been inspired to try many of your recipes. I’m interested to see what your Christmas episode will bring as I suspect that an American Christmas dinner is different from a British one. Thank you for all the time you spend on the cooking show.
Shannon you touched on my very favorite meal and comfort food. I often search out my local burger joint on days when feeling low. In fact although I love to eat gourmet meals my preferred choice on comfort is always a cheeseburger! I used to only eat burgers out as I could never make a good burger at home till I learned you were not supposed to squeeze them while cooking! Now I also learned from you that we are not to pat them to roughly when making them into a burgers, thanks for that tip! Love the additions of your relish and flavored butter too. Must try them next time I make burgers although I will have to find a way to make a thin burger for my husband as he dislikes thick burgers. Hoping you will consider more episodes throughout the year as well. Bonne Journée!
Thank you for tuning in! Definitely choose the size of patty (and type of protein) that works best for you. The spread also works well on fish dishes for extra flavor. Look for a holiday episode in December. 🙂
I love a thick juicy burger like you but not the hubby. LOL I will have to try and shape his thinner without squeezing it too much. Will try the relish on fish too as we eat that at least once a week. Thanks again for a wonderful season of cooking. Looking forward to the Holiday episode!
So after watching this, I’m going to try burgers again. I don’t know how many times I’ve said, “never again”…(Think heavy, dry, hockey pucks). I need to get over my fear of pink in the middle! I appreciate the licking of fingers, dropping of tomatoes, and the unpretentious wine tips. Can’t wait for the December episode!
Jennie, Thank you for sharing what spoke to you. Yes, letting go of perfect and having fun while we cook is most important. That, I am confident, helps the food and the final dish taste all the better. 🙂 And regarding the medium-rare in the middle – the resting for 5 minutes will make a tremendous difference to let the burger finish cooking. Feel free to let know how it goes and looking forward to sharing a holiday recipe in early December. 🙂
I am quite excited about this as a good burger is my ultimate comfort food. Beautifully done!
I do hope you enjoy! It has been my favorite for some time, and the relish along with the brioche just elevate it to the most lovely comforting experience. 🙂
Hi Shannon! I’ve been following for quite awhile but just became a top tier subscriber because I’d used up my monthly articles and I watched the video of this recipe and just had to make it! I made it last night for a friend who is a burger fanatic (he loved it and said it was a very satisfying meal!). This morning I had leftover butter and relish, so I had it for breakfast! I toasted bread and added the butter, made an over easy egg to put on the toast and topped with the relish. It was delicious! I’m wondering if you have other tips for what to do with the extra butter as I have quite a bit more, and I don’t want it to go to waste. I’m thinking it might be tasty cooking a white fish in…any other tips?
Thanks for all your wonderful posts, episodes, and information!
Allison, thank you so much for sharing and delighted to hear the burger was such a hit! Yes, great with fish, you can always freeze it to make it last longer, and include it as part of sauces that ask for butter as the base (today’s latest episode for example -S4, E2, in lieu of the crème fraîche).