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Home Brioche Black Angus Burger

Brioche Black Angus Burger

Name: Brioche Black Angus Burger
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 800 g Black Angus minced beef (20% fat); 4 brioche hamburger buns; 4 slices of cheddar; 1 head of iceberg lettuce; 2 tomatoes, sliced; 1 red onion, thinly sliced; 8 pickles, sliced; Salt and freshly ground black pepper; 1 tbsp sunflower oil; For the burger sauce:; 4 tbsp mayonnaise; 2 tbsp ketchup; 1 tsp Dijon mustard; 1 tsp Worcestershire sauce; 2 tbsp finely chopped pickles; 1 tsp paprika

Gepubliceerd op 23 september 2026

Burger BBQ Meat Main course American Weekend Comfort food

A good burger starts with good meat, and Black Angus is the gold standard in that regard. The fat is distributed just right, the meat is tender and the flavor is deep and full. Combine that with a light brioche bun and you have an evening meal that will quiet everyone at the table. Serve it on beautiful dinner plates so it looks great on the table too. After all: good food deserves a beautiful stage.

x_ckl_recipe_marker Brioche Black Angus Burger A juicy Black Angus burger on a soft brioche bun, finished with homemade sauce and fresh toppings. This is the burger you’ll never forget. How to make a Brioche Black Angus Burger? Main course American 4 servings 20 min 2 min 30 min

Take the Black Angus minced beef out of the fridge at least 30 minutes before cooking so it comes to room temperature.
Divide the mince into portions of 200 grams per burger. Gently shape them into round patties about 2 cm thick. Press a slight indent in the center with your thumb so the burger stays flat while cooking. Season generously with salt and pepper on both sides.
Make the burger sauce: mix mayonnaise, ketchup, mustard, a splash of Worcestershire sauce, finely chopped pickles and a pinch of paprika in a small bowl. Stir well and set aside.
Heat a cast-iron pan or grill pan over high heat until very hot. Add a little sunflower oil. Cook the burgers 3 to 4 minutes per side for a pink center. In the last minute, place a slice of cheddar on each burger and cover the pan so the cheese melts nicely.
Let the burgers rest for 2 minutes on a plate while you prepare the brioche buns. Slice them in half and toast briefly in a dry frying pan or under the grill until lightly golden.
Spread both halves of the brioche bun generously with the burger sauce. On the bottom half layer an iceberg lettuce leaf, a few slices of tomato, the burger with melted cheese, thin rings of red onion and optionally a few pickle slices.
Put the top on, skewer with a burger pick if you like, and bring the plates straight to the table. Serve with fries or a fresh salad on the side if desired.

Burger BBQ Meat Main course American Weekend Comfort food 800 g Black Angus minced beef (20% fat) 4 brioche hamburger buns 4 slices of cheddar 1 head of iceberg lettuce 2 tomatoes, sliced 1 red onion, thinly sliced 8 pickles, sliced Salt and freshly ground black pepper 1 tbsp sunflower oil For the burger sauce: 4 tbsp mayonnaise 2 tbsp ketchup 1 tsp Dijon mustard 1 tsp Worcestershire sauce 2 tbsp finely chopped pickles 1 tsp paprika Cast-iron pan or grill pan Frying pan Mixing bowl Spatula Knife and cutting board Plates dinner plates dinner-plates Frying Pan frying-pan Mixing Bowl mixing-bowl Spatula spatula Costa Nova Dinner Plates Rosa Rosé Pink ø 28 cm - Set of 6 Costa Nova Dinerbord Cosy & Trendy Dinner Plates Quintana Blue ø 28 cm - 4 pieces Cosy & Trendy Dinerbord Entrecôte with herb butter and roasted garlic foodies-entrecote-with-herb-butter-and-roasted-garlic Picanha with chimichurri and roasted garlic foodies-picanha-with-chimichurri-and-roasted-garlic Smash Burgers with Truffle Aioli foodies-smash-burgers-with-truffle-aioli Pulled pork with coleslaw and brioche buns foodies-pulled-pork-with-coleslaw-and-brioche-buns

Recipe

Brioche Black Angus Burger

A juicy Black Angus burger on a soft brioche bun, finished with homemade sauce and fresh toppings. This is the burger you’ll never forget.

Course	Main course
Kitchen	American
Servings	4 servings

Preparation time

Preparation time	20 min
Stiffen up min.	2 min
Total	30 min

Equipment

Cast-iron pan or grill pan
Frying pan
Mixing bowl
Spatula
Knife and cutting board
Plates

Ingredients

800 g Black Angus minced beef (20% fat)
4 brioche hamburger buns
4 slices of cheddar
1 head of iceberg lettuce
2 tomatoes, sliced
1 red onion, thinly sliced
8 pickles, sliced
Salt and freshly ground black pepper
1 tbsp sunflower oil
For the burger sauce:
4 tbsp mayonnaise
2 tbsp ketchup
1 tsp Dijon mustard
1 tsp Worcestershire sauce
2 tbsp finely chopped pickles
1 tsp paprika

How to make a Brioche Black Angus Burger?

Take the Black Angus minced beef out of the fridge at least 30 minutes before cooking so it comes to room temperature.
Divide the mince into portions of 200 grams per burger. Gently shape them into round patties about 2 cm thick. Press a slight indent in the center with your thumb so the burger stays flat while cooking. Season generously with salt and pepper on both sides.
Make the burger sauce: mix mayonnaise, ketchup, mustard, a splash of Worcestershire sauce, finely chopped pickles and a pinch of paprika in a small bowl. Stir well and set aside.
Heat a cast-iron pan or grill pan over high heat until very hot. Add a little sunflower oil. Cook the burgers 3 to 4 minutes per side for a pink center. In the last minute, place a slice of cheddar on each burger and cover the pan so the cheese melts nicely.
Let the burgers rest for 2 minutes on a plate while you prepare the brioche buns. Slice them in half and toast briefly in a dry frying pan or under the grill until lightly golden.
Spread both halves of the brioche bun generously with the burger sauce. On the bottom half layer an iceberg lettuce leaf, a few slices of tomato, the burger with melted cheese, thin rings of red onion and optionally a few pickle slices.
Put the top on, skewer with a burger pick if you like, and bring the plates straight to the table. Serve with fries or a fresh salad on the side if desired.

Cooking mode Prevents your screen from going to sleep

The key to a perfect burger is a screaming hot pan and meat you don’t fuss with. Let the crust form undisturbed, flip it once and give it time to rest after cooking. That’s how you get that juicy, full bite you’ll be craving all weekend. Preferably use a cast-iron pan because it holds heat evenly and gives the meat a beautiful crust.

Want to complete the experience? Serve your burgers on sleek, matte dinner plates for a presentation that wouldn’t look out of place in a good restaurant. Big enough for the burger and a little something on the side, and easy to clean too. That way you enjoy each meal longer, not just what’s on your plate.

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dinner plates

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