The Comme Ça Burger
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds ground beef chuck, 80 percent lean
- Kosher salt
- freshly ground black pepper
- 2tablespoons mayonnaise
- ½tablespoon ketchup
- Pinch of cayenne pepper
- Pinch of chili powder
- 1cup finely shredded iceberg lettuce
- 4light brioche buns (see recipe) or other large hamburger buns, split
- ¼pound thinly sliced medium-sharp Cheddar cheese
- 4thin onion slices
Nutritional analysis per serving (6 servings)
411 calories; 19 grams fat; 7 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 4 grams polyunsaturated fat; 20 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 41 grams protein; 535 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Lightly shape meat into 4 4-by-1-inch patties, and refrigerate 1 to 2 hours.
- Step 2
Heat oven to 375 degrees. Prepare a hot fire on a grill, or heat a large cast-iron skillet over high heat for 3 to 4 minutes. Sprinkle each burger all over with ½ teaspoon kosher salt and season generously with black pepper. Sear burgers on grill or in skillet for 2 minutes on each side. Transfer burgers to a broiler pan and bake for 4 minutes for medium-rare. Remove pan from oven. Position an oven rack closest to broiler element, and heat broiler to high.
- Step 3
In a bowl, whisk mayonnaise with ketchup, cayenne and chili powder, and season with salt and black pepper. Add lettuce and stir to coat. Toast buns. Top burgers with Cheddar and broil until cheese melts, about 30 seconds. Set burgers on bottom buns and top with lettuce and onion slices. Cover with top bun and serve, whole or cut in half.
Private Notes
Comments
What fuss? This is straightforward and requires no fancy equipment. Plus, it was delish!
All that fuss is only effective when you have professional restaurant equipment. Skip this.
Basic does not mean baseless; and there is beauty in restraint. This burger recipe calls for a clear focus and lets the ingredients, together and alone, shine. Further, it is easy to remember and replicate with consistent results, and riff on-off/remix if you’re in search for the exotic or something more. But the best burgers require little explanation, and that and other theories, perhaps may take +10 experiments.
Followed the recipe exactly. Used Wagyu. Excellent.
Probe to ensure the temperature is to your liking. I found this to be on the cool/rare side on the inside of the burger, despite meticulously following the recipe and heating the cast-iron skillet for 15 minutes. The burger does get a nice crust, even though it is only cooked for two minutes each side.
Very good flavor. Caramelized the onions. Followed cook times according to the recipe, but should have followed my instinct. Very very rare. But very good.
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