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Brioche Burger with Balsamic Relish & Herbed Butter Spread

Simply LuxuriousSimply Luxurious
A luxury comfort burger complete with elevated layers of flavor. A garlic-herbed butter spread adapted from Gabrielle Hamilton’s Prune restaurant, and a subtly sweet relish, buttery toasted brioche surrounding a tender burger that begs to be savored.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

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!