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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This burger recipe is all about maximizing juiciness and flavor. The patties are made with a perfect blend of 80% lean beef shoulder and 20% fatty brisket, minced twice on a coarse setting for the ultimate texture. Seasoned simply with salt and black pepper right before grilling, the meat speaks for itself. The caramelized onions are cooked low and slow until deep brown, with hints of French thyme and balsamic for a sweet and savory...
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Combine lean beef shoulder and fatty brisket, minced twice on a coarse setting, to form the burger mixture.
Shape the mixture into patties and season with salt and black pepper right before grilling.
Grill the patties over high heat for 3–4 minutes per side until cooked to your preferred doneness, with a golden crust forming on the outside.
Heat olive oil in a pan over low heat.
Add thinly sliced onions and cook for at least 30 minutes, stirring occasionally, until they turn deep brown and caramelized.
Season the onions with salt, black pepper, French thyme, and a splash of balsamic vinegar, stirring to combine.
In a bowl, mix mayo, Dijon mustard, finely diced dill pickles, paprika, garlic powder, pickle juice, salt, and black pepper until smooth.
Spread the special sauce on the bottom bun.
Place the grilled patty on top, followed by caramelized onions.
Add any additional toppings or condiments as desired, then top with the other bun.
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For the juiciest patties, use 80% lean beef shoulder and 20% fatty brisket minced twice on a coarse setting.
Season the patties with salt and black pepper right before grilling to avoid drawing out moisture.
Cook onions low and slow to achieve deep caramelization without burning.
Use pickle juice in the sauce for an extra tangy kick.
Can I use pre-ground beef for the patties?
While pre-ground beef can be used, mincing your own meat ensures better texture and flavor. Aim for 80% lean beef shoulder and 20% fatty brisket.
How long should I cook the onions?
Cook the onions for at least 30 minutes over low heat until they are deep brown and caramelized.
Can I substitute balsamic vinegar in the onions?
Yes, you can use red wine vinegar or apple cider vinegar as alternatives, though balsamic adds a unique sweetness.
How can I store the special sauce?
Store the sauce in an airtight container in the refrigerator for up to 5 days.
What toppings go well with this burger?
Lettuce, tomato, cheese, and pickles pair well with the juicy patty, caramelized onions, and special sauce.
