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.

📝 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

👨‍🍳 Instructions

1. 1Take 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.