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Frixos Burger

 40% chuck, untrimmed (Once grinded)  35% brisket, untrimmed (Twice grinded)  25% short ribs, untrimmed (Twice grinded) or ground sirloin or brisket or chuck, 80% lean (80/20), twice grinded but not packed/pressed
Prep Time40 minutes
Cook Time30 minutes
Total Time1 hour 10 minutes
Course: Main Dish
Cuisine: International
Keyword: Burgers, Food Recipes, Pleasures
Servings: 8 People

Ingredients

For the Burgers:

  • 800 grs Chuck meat , once grinded
  • 700 grs Brisket meat , twice grinded
  • 500 grs Short Ribs , or sheens, twice grinded
  • 8 Brioche buns , with or without sesame seeds, 80 grs each (medium size)
  • Sea Salt
  • freshly ground Black Pepper
  • 8 slices Cheese , Provolone cheese or fresh Gruyere or Asiago cheese, optional
  • 3 Fresh Tomatoes , thinly sliced, optional
  • 8 leaves Lettuce , Butter variety, optional
  • 2 tablespoons Unsalted Butter , melted
  • 5 tablespoons Seed Oil , like Canola or Rapeseed
  • 8 thick and long toothpicks , to hold the burger together

Condiments and side dishes:

For the Caramelized Onions:

  • 2 tablespoons Unsalted Butter
  • 3 tablespoons EVOO , (Extra Virgin Olive Oil)
  • 3 large Red Onions , thinly sliced
  • 1 tablespoon Sugar
  • 2 tablespoons Balsamic Vinegar
  • 3 sprigs fresh Rosemary , home grown
  • 1 teaspoon Sea Salt
  • ½ teaspoon fresh ground Black Pepper

For the Bacon with Rosemary:

  • 300 grs bacon , cut in thin/medium slices
  • 3 sprigs fresh Rosemary , home grown, leaves only
  • 1 tea fresh ground Black Pepper

Instructions

For the Burgers:

  • We divide our ground meat to about 225 grs balls without over pressing or squeezing. Liberally sprinkle with salt & pepper both sides.
  • On high fire, we place a large non-stick saucepan (or on a grill) and put four burgers that have been lightly oil with seed oil. Once placed in the pan we gently squeeze the burger with a spatula to form them in burger shapes.
  • When they get caramelized, 2-3 min, we turn them on the other side. We brush the turned burgers with the butter and cook for 2 min.
  • Then we move the burgers to a different pan on medium heat, cook for 2 minutes, then turn them and we put on top some bits of bacon and some mushrooms and cover with a slice of cheese. Cover the burgers with a lid so that the cheese melts and cook for 2 more minutes.
  • Take out the burgers and place in a grilled dishpan and cover with foil to rest until we prepare our buns.
  • We clean the pan and place the inside of our lightly oiled buns in the pan and we press them lightly with our hands.
  • Repeat for the rest of the burgers.
  • Build the burgers by spreading some Dijon Mayonnaise at the bottom bun, then add either the Pickled Onions or the caramelized onions, then place the burger which already is topped with the bacon, mushrooms and cheese. Then optionally add the lettuce and the tomato slice and close with the top bun. Pierce the burger with the big flat toothpick to hold together and serve next to the Coleslaw salad and the French fries.

For the Caramelized Onions:

  • Put a medium saucepan on low heat and when hot add the oil and butter. Wait for 30 seconds and add the onions along with the rosemary, balsamic vinegar, sugar, salt and pepper. Reduce heat to low, stir occasionally and let cook for about 20 minutes until onions are caramelised and browned. Discard the rosemary and keep aside. If dried, add a tablespoon of water at a time.

For the Bacon with Rosemary:

  • Turn on the oven, air circulation and set at 205 degrees C. Rack in the middle of the oven.
  • Lay out the sliced bacon on a baking sheet and throw the rosemary leaves on top of the bacon. Season with the pepper.
  • Roast until the bacon is crisp, about 10-12 minutes.
  • Cut in small pieces.