The bistro burger is a chunky succulent burger, topped with thick slices of brie and lashings of thyme scented caramelized onions. You will have to put your calorie counting aside to enjoy this one, and I recommend that you do, because it’s epic.
I really think this burger might have the ability to place #1 in my burger lab series and reign supreme as my ultimate burger.
Burger connoisseurs recommend purchasing a custom burger blend when making your own burgers, so I did, but if purchasing custom blended ground beef is not for you, try Pat LaFrieda‘s short rib blend, it’s a great compromise. I used 70% ground short rib and 30% ground round. I think though that I went beyond what most would expect from a custom burger blend because I added truffle butter to my ground beef.
Excuse me, I need a moment for a private giggle. Truffles are one of my ultimate food loves.
Adding truffle butter to ground beef is not an easy task, you have to move really quickly otherwise you end up with large clumps of truffle butter in each patty. I know what you’re thinking – so what! Right?
The bistro burger is a rich wonderment of flavors. It’s so tasty that you could eat the patty all by itself, but this baby is topped with some sexy ingredients and enveloped in a brioche bun. What more could you ask for, except, perhaps, a cheeky glass of red wine?
The bistro burger will do well in any cooking environment and at any temperature, so have at it and share with your family and friends.
- 3 large onions
- 2 tsp olive oil
- 2 tbsp butter
- 1 tbsp fresh thyme
- 2 tbsp balsamic glaze
- 1 tbsp honey
- 1 3/4 lb ground short rib and round blend
- 2 tbsp truffle butter
- Salt to taste
- 6 oz brie (cut into 8 equal portions)
- 4 brioche burger buns
- Extra balsamic glaze to serve
- Microplane or grater
- Peel and slice onions
- Heat skillet on high heat, and once hot, add olive oil and butter.
- When the butter is almost completely melted add onions and sauté until onions are coated with the oil and butter mixture, then lower heat to a simmer.
- Add a pinch of salt to onions and continue to sauté so that the onions become uniformly soft and brown. Do not rush this process, the onions will take a little time to caramelize.
- Add thyme, balsamic glaze and honey and combine.
- If the onions begin to stick to the skillet add a little water and combine further making sure to incorporate the sticky remnants in the bottom of the skillet.
- Allow onions to simmer until all ingredients are fully incorporated then remove from heat and set aside.
- Place ground beef in a four separate bowls and separate out with a fork.
- With a microplane, shred 1/2 tbsp of truffle butter over each portion of ground beef.
- Using a fork gently combine as quickly as you can.
- Form each portion of ground beef into a patty making sure the center of each patty is a little less dense than the outer edges. Just gently press down in the center with your fingers and thumbs while holding each patty in both hands. Do not overwork the patty.
- Sprinkle burger patties with salt and cook to preferred temperature and then set aside, loosely covered with aluminum foil to rest for 3-5 minutes.
- While burgers are resting grill brioche buns.
- Build burgers by placing burger on top of base of bun, layer with two pieces of brie, and then top with lashings of caramelized onions.
- Drizzle with balsamic glaze, and then finally place top of burger on top.
- Serve immediately.
- You can create the caramelized onions a day or two in advance if you prefer. They can be stored in the fridge and heated when needed.
- If you cook your burgers on a grill, make sure the grill is very hot. Sear each burger patty for at least 3 minutes on both sides, then move burger patties to a cooler area on your grill to allow to cook to your preferred temperature.