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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
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
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
- 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
- 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
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.
- 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.
- 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!