We serve this burger at Magnolia Table and I have to confess that it’s one of my favorite things on the menu. My boys love burgers of just about any kind, so I could probably get away with serving something a little plainer to them (and of course you can leave any part of this out if you have picky eaters—or let everyone pick their own toppings). I just love how a grilled buttered brioche bun holds a savory burger, sweet drip jam, creamy melted cheese, and peppery fresh arugula so that every single bite is an amazing combination of flavors and textures.
| PREP: 15 minutes | COOK: under 25 minutes | COOL: none |
Vegetable oil, for the grill
4 pounds ground beef (80% lean; see Note)
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
4 ounces Gruyère cheese, thinly sliced
3 garlic cloves, minced
8 tablespoons (1 stick) salted butter, melted
6 brioche buns, split
1 to 1½ cups Bacon-Tomato Sweet Drip Jam or Jalapeño Drip Jam
6 thick slices vine-ripened tomato
5 cups baby arugula (about 5 ounces)
1. Prepare a hot grill and oil the grill grate.
2. In a large bowl, combine the beef, salt, and pepper. Using your hands, gently mix the seasonings into the meat, then form 6 equal patties, each about 4½ inches across.
3. Grill the burgers for 6 to 8 minutes, then flip them and cook on the second side for 6 to 8 minutes for medium-rare to medium, as desired. During the last 2 minutes of cooking, place a few slices of Gruyère on each burger.
4. Stir the garlic into the melted butter and brush it on the insides of the buns. Grill the buns buttered side down until toasted. Flip and lightly grill the outsides, about 30 seconds.
5. Spread some drip jam on the bottom halves of the buns. Top each with a thick tomato slice, a burger, more drip jam, and some arugula. Put the tops of the buns in place and serve immediately.
Makes 6 servings
NOTE: I usually buy grass-fed beef because I like the flavor, but you can use whatever you prefer.