Summer presents the opportunity to get creative with our burgers! And for me, this one is hands-down the Ultimate Burger Recipe.
It’s a little bit American, a little bit French and combined you have the ultimate “mash up of flavors” for this year’s backyard feast.
What’s the Best Ground Beef for Hamburgers?
Personally, I think the best ground beef for burgers is organic, grass-fed beef with a high percentage of fat 80-85% lean. I wouldn’t use lean beef for burgers since the fat will keep them nice and juicy! A burger made with lean meat tends to be a dry burger.
What spices to put in a burger?
This can be a matter of preference, but for a “Franglais” flavor I love to add some Herbs de Provence. It’s a spice blend you can find at most major supermarkets or online. It includes dried basil, oregano, parsley and marjoram and sometimes even dried lavender.
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How do you make Hamburger Patties Stay together?
Some people will use a combination of bread crumbs and egg. Personally I find the breadcrumbs weigh the burger down to much and they become to dry. So I just opt for the egg and it works great.
Once you get the basics down it’s all about the toppings and condiments.
For these burgers I choose Swiss cheese. It gives you the right amount of sophisticated gooeyness.
Carmelized onions are a must! (Recipe follows) and they can be made a day ahead.
For the ketchup, you’ll want to go smokey.
Just add some smoked paprika to regular ketchup et voila! Yes, it’s as simple as that and makes all the difference!
The bun must be a brioche bun, toasted. And for a subtle crunch and bit of freshness add some light and dainty Bibb lettuce.
And there you have it, one Ultimate Burger Recipe that will be the talk of your backyard BBQ.
Please let me know if you make my ultimate burger recipe by leaving a rating and review below
- 2 lbs (900g) ground beef (80-85% lean, you need some fat to keep the burger moist)
- 2 egg yolks
- 2 tbsp (30 ml) Worcestershire sauce
- 2 tbsp (30 ml) Herbs de Provence
- 2 tbsp (30 ml) fresh parsley, finely diced
- 1 tsp (5 ml) salt
- ½ tsp (2.5 ml) pepper
- 5 tsp (15 g) butter
- 5 Brioche Buns
- 5 slices Swiss Cheese
- 5 slices Bibb Lettuce
- 5 tsp (60ml) Dijon mustard
- ½ cup (120 ml) of Ketchup
- 1 tsp (5 ml) smoked paprika
- 2 tbsp (30 ml) olive oil
- 2 red onions
- salt and pepper to taste
- 2 tsp (10 ml) balsamic vinegar
- 1 tbsp (15 ml) fresh thyme
- To begin, start by caramelizing the onions. Place oil in a pan until shinny, add onions, salt and pepper and saute occasionally until soft and nicely browned. Then add vinegar and cook until evaporated and onions are limp and well caramelized. Set aside.
- Then combine the ketchup with the paprika and set aside.
- In a large bowl mix together eggs, Worcestershire sauce, herbs de provence, parsley, salt and pepper. Place in your meat and gently mix with your hands. Do not overmix or you will have a tough burger.
- Form into gentle patties, and tuck a pat of butter into the center, this will keep it moist. Grill on a well oiled grill or a grill pan, 4-5 mins for medium rare, flip, add the cheese immediately and grill for another 4-5 mins.
- GRILL NOTE: The secret to a juicy burger is flip once and don't press down the burger, that only will force it to release its juices and dry out! Don't touch and just let them do their thing uninterrupted ☺
- Once the burgers are done allow them to rest for 5 mins (for the juices to set and redistribute), while you grill your buns to lightly toast them.
- To assemble, place Bibb lettuce on the bottom bun, top with burger. Place a dollop of ketchup on the burger, and top with a little pile of onions, spread Dijon mustard on the top bun, and place on top. Et Voila! Enjoy!
Nutrition Information:Yield: 5 Serving Size: 1
Amount Per Serving:Calories: 619 Total Fat: 38g Saturated Fat: 17g Trans Fat: 1g Unsaturated Fat: 17g Cholesterol: 245mg Sodium: 756mg Carbohydrates: 43g Fiber: 3g Sugar: 11g Protein: 26g