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Hamburgers

This recipe guides you in crafting elevated hamburgers using premium ground beef, enhanced with garlic, salt, and pepper. Patties are cooked to perfection in olive oil or tallow and served on artisan brioche buns, buttered and toasted, promising a rich and satisfying culinary experience for discerning palates.
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Servings: 4 people
Course: lunch/dinner
Cuisine: American
Calories: 7523.7
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 ΒΌ pounds freshly ground beef from aged chuck or shin cuts that come from pastured traditional beef breeds with some 10 to 20 percent beef heart (optional)
  • 2 or 3 garlic cloves smashed and finely chopped
  • Sea salt and freshly ground black pepper
  • Extra virgin olive oil or tallow
  • 4 burger buns brioche style freshly made, by an artisan baker
  • Butter preferably raw

Equipment

  • 1 Large Mixing Bowl
  • 1 Cast Iron Skillet or Grill For cooking patties
  • 1 Spatula For flipping burgers
  • 1 Chef's Knife For chopping garlic
  • 1 Cutting Board For prep and buns

Method
 

  1. Gently combine freshly ground beef with finely chopped garlic, sea salt, and freshly ground black pepper in a large bowl, mixing minimally to avoid compacting the meat.
  2. Divide the seasoned beef into four equal portions and lightly form into patties, making a slight indentation in the center of each to ensure even cooking.
  3. Heat a grill or cast-iron skillet over medium-high heat. Add a generous amount of extra virgin olive oil or tallow until shimmering.
  4. Carefully place the burger patties on the hot cooking surface and cook for 3-5 minutes per side, adjusting time for desired doneness (e.g., medium-rare to well-done).
  5. While the burgers cook, slice the brioche buns in half and generously butter the cut sides with raw butter.
  6. Toast the buttered buns on the grill or in a separate skillet until golden brown and slightly crisp.
  7. Once cooked, remove the burgers from the heat and let them rest for 2-3 minutes to allow the juices to redistribute.
  8. Assemble the hamburgers by placing a cooked patty on the toasted bottom bun, then covering with the top bun.
  9. Serve immediately with your choice of accompaniments and enjoy.

Notes

Achieve superior flavor by sourcing high-quality, freshly ground beef, preferably from aged chuck or shin, with optional beef heart for depth. Handle the meat minimally when forming patties to prevent toughness; overworking develops gluten, leading to a dense burger. A slight indentation in the center of each patty helps prevent bulging during cooking. Cook in tallow for a richer, more traditional flavor and a higher smoke point. Ensure your cooking surface is adequately hot for a good sear. Always toast your brioche buns with raw butter for an unparalleled texture and flavor complement. Rest the burgers for a few minutes after cooking to allow the juices to redistribute, ensuring a juicier bite.