FREE PRINTABLE RECIPE
Get the Printable Recipe PDF (Free)
Enter your email and we’ll send you the ingredients + step-by-step instructions as a clean PDF you can save to your phone.
1 Enter your email below.
2 Confirm from the email we send (double opt-in).
3 Download your PDF instantly.
- ✅ Printable PDF (ingredients + steps)
- ✅ Save it to your phone (no long scrolling)
- ✅ Includes cook time + servings
- ✅ Easy to follow
FAQ
Where’s the full recipe?
It’s delivered as a printable PDF so you can save it and cook without scrolling.
I didn’t get the email.
Check Spam/Promotions and search your inbox for your site name. Then click Confirm to receive the PDF.
Get the printable PDF for this recipe.
best hamburger recipe ever
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: General
Description
A gourmet hamburger recipe featuring ground beef patties topped with sweet caramelized shallots and a smoky roasted red pepper aioli, designed for home cooks.
Ingredients
Scale
- 1.3 lbs ground beef, 80/20 lean-to-fat ratio
- 4 brioche hamburger buns
- 4 slices sharp cheddar cheese
- 1.5 teaspoons fine sea salt, divided for patties and toppings
- 1 teaspoon freshly ground black pepper
- 100 g (3.5 oz) jarred roasted red bell pepper, drained
- 0.5 cup mayonnaise
- 2 cloves garlic, peeled
- 1 teaspoon smoked paprika
- 0.125 teaspoon cayenne pepper, optional
- 1 tablespoon fresh lemon juice
- 3 large shallots, thinly sliced
- 1 tablespoon olive oil, divided
- 1 teaspoon light brown sugar
- 2 tablespoons fresh parsley, finely chopped, for garnish
Instructions
- Prepare Smoky Aioli: Combine the drained roasted red bell pepper, garlic cloves, mayonnaise, smoked paprika, lemon juice, 0.25 teaspoon fine sea salt, and optional cayenne pepper in a food processor or blender. Process until smooth and creamy. Transfer to a bowl and refrigerate.
- Make Caramelized Shallots: Heat 1 tablespoon olive oil in a non-stick skillet over medium-low heat. Add the sliced shallots and cook gently for 5 minutes until softened. Sprinkle in the light brown sugar and 0.25 teaspoon fine sea salt. Continue cooking, stirring frequently, for 15-20 minutes, or until deeply golden brown and soft; set aside.
- Form and Season Patties: Divide the ground beef into 4 equal portions (about 5 oz each). Gently form each portion into a patty about 0.75 inches thick, making sure they are slightly wider than the buns. Press a shallow indentation into the center of each patty to prevent bulging during cooking. Season generously with the remaining 1.25 teaspoons sea salt and 1 teaspoon black pepper just before cooking.
- Cook Patties: Heat 1 tablespoon olive oil (or additional oil/butter) in a large cast-iron skillet over medium-high heat until shimmering. Carefully place the patties into the hot skillet, ensuring not to overcrowd the pan (cook in batches if necessary). Cook for 3-4 minutes per side for medium-rare, or longer to desired doneness, flipping only once; do not press down on the patties.
- Melt Cheese: During the last minute of cooking, place a slice of sharp cheddar cheese on top of each patty. Cover the skillet with a lid for 30-60 seconds, allowing the cheese to melt perfectly and become gooey. Remove the patties immediately.
- Toast Buns and Assemble: While patties cook, lightly brush the cut sides of the brioche buns with olive oil. Toast cut-side down in a dry skillet over medium heat for 1-2 minutes until golden brown and crisp. Assemble by spreading a generous layer of aioli on both bun halves, topping with the cheesy patty, shallots, and finishing with the top bun. Garnish with fresh parsley.
Notes
Use an 80/20 lean-to-fat ratio for juicy patties. Avoid overworking the ground beef when forming patties to keep them tender. Toasting the buns prevents sogginess and adds texture. When caramelizing shallots, keep the heat low and cook slowly for best results.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 burger
- Calories: 800 calories
- Sugar: 8 g
- Sodium: 1200 mg
- Fat: 49 g
- Saturated Fat: 15 g
- Unsaturated Fat: 28 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 100 mg