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Home Brioche Black Angus Burger

Burger Barbecue Meat Main course American Weekend Comfort food

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

x_ckl_recipe_markerBrioche 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 g per burger. Gently shape them into round patties about 2 cm thick. Press the center lightly 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. Fry 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. Cut them in half and toast them 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, if you like, a few pickle slices.
Place the top on, skewer with a burger pick if you want to serve, and bring the plates straight to the table. Optionally serve with fries or a fresh salad on the side.

Burger Barbecue 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 iceberg lettuce 2 tomatoes, sliced 1 red onion, thinly sliced into rings 8 gherkins, 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 Cosy & Trendy Dinner Plates - Plato Mat ø 28 cm - 4 pieces Cosy & Trendy Dinerbord Alessi Dinner Plates All-Time ø 27 cm - 4 pieces - Guido Venturini - AGV29/1 Alessi ["dinner plate"] 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-met-kruidenboter-en-geroosterde-knoflook Picanha with chimichurri and roasted garlic foodies-picanha-met-chimichurri-en-geroosterde-knoflook Smash Burgers with Truffle Aioli foodies-smash-burgers-met-truffel-aioli Pulled pork met koolsalade en briochebroodjes foodies-pulled-pork-met-koolsalade-en-briochebroodjes

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 iceberg lettuce
2 tomatoes, sliced
1 red onion, thinly sliced into rings
8 gherkins, 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 g per burger. Gently shape them into round patties about 2 cm thick. Press the center lightly 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. Fry 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. Cut them in half and toast them 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, if you like, a few pickle slices.
Place the top on, skewer with a burger pick if you want to serve, and bring the plates straight to the table. Optionally serve with fries or a fresh salad on the side.

Cooking mode Prevents your screen from going to sleep

The key to a perfect burger is a blazing hot pan and meat you don't handle too much. Let the crust form undisturbed, flip it only once and give it time to rest after cooking. That's how you get that juicy, full bite you'll be looking forward to all weekend. Preferably use a cast-iron pan because it retains 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 some sides, and easy to clean too. That way you enjoy every meal for longer, not just what's on your plate.

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