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best burger recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: General
Description
A simple recipe for juicy, restaurant-quality burgers featuring a rich smoked Gouda melt and a homemade smoked paprika aioli for maximum flavor.
Ingredients
- 680 g (1.5 lbs) ground beef (80/20 lean-to-fat ratio)
- 1.5 tsp smoked paprika
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 1 tsp fine sea salt
- 0.5 tsp freshly ground black pepper
- 4 slices smoked Gouda cheese
- 4 brioche buns
- 1 tbsp vegetable oil
- 0.5 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp ketchup
- 1 tsp pickle juice
- 0.25 tsp smoked paprika
- 2 tbsp fresh chives (finely chopped)
Instructions
- Prepare Burger Patties: In a large bowl, combine ground beef with 1.5 teaspoons smoked paprika, garlic powder, onion powder, salt, and black pepper. Gently mix the ingredients together with your hands, being careful not to overwork the meat. Divide the mixture into four equal portions and form them into 4-inch wide patties, pressing a small indentation into the center of each.
- Make Smoked Paprika Aioli: In a separate small bowl, whisk together the mayonnaise, Dijon mustard, ketchup, pickle juice, and 0.25 teaspoon smoked paprika until smooth and creamy. Set the aioli aside for assembly.
- Cook Patties: Heat a cast-iron skillet over medium-high heat with vegetable oil. When the oil shimmers, place the patties in the hot skillet. Cook for 3-4 minutes per side for medium-rare, or longer for desired doneness, flipping only once to develop a savory crust.
- Melt Cheese: During the last minute of cooking, place a slice of smoked Gouda on top of each patty. Cover the skillet with a lid or inverted bowl to trap steam, allowing the cheese to melt fully in under a minute.
- Toast Buns: While the cheese melts, lightly toast the brioche buns, cut sides down, in a separate dry skillet or on the griddle until golden brown and slightly crisp.
- Assemble and Serve: Spread a generous amount of the smoked paprika aioli on both halves of the toasted buns. Place the cheese-topped patty on the bottom bun, garnish with fresh chives, and serve immediately with the top bun.
Notes
To ensure juicy patties, use 80/20 ground beef and form patties with a thumbprint indentation to prevent bulging. Avoid pressing down hard on the patties while cooking, as this forces out essential fats and juices. Use high heat for searing to form a crust and seal in moisture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 burger
- Calories: 870 kcal
- Sugar: 8 g
- Sodium: 1100 mg
- Fat: 60 g
- Saturated Fat: 20 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 42 g
- Cholesterol: 150 mg