Rosemary and garlic fill this chuck patty with vibrant flavor. Tucked in between a buttery brioche bun, this burger is decked out with lettuce and plump Roma tomatoes.
- 1 1/2 pounds ground chuck beef (80% lean)
- 1/4 small yellow onion, minced (about 3 tablespoons)
- 1 large clove garlic, minced (about 1 tablespoon)
- 1 tablespoon chopped rosemary
- 1 teaspoon dried basil
- 1/4 teaspoon ground cayenne pepper
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 4 brioche buns
- 4 large romaine lettuce leaves
- 1 ripe Roma tomato, sliced
To Form Patties:
- In a large bowl, gently break up the ground chuck.
- Fold in yellow onions, garlic, rosemary, basil, and cayenne pepper.
- Add kosher salt and black pepper. Mix well.
- Divide beef into 4 equal patties. Roll each beef portion from hand to hand to form ball, then lightly flatten with your fingertips to form ¾-inch-thick patties.
- Gently press the center of each patty down with your fingertips until it is about 1/2 inch thick, creating slight depression. Set aside on a platter.
To Grill and Assemble:
- Using a gas grill, turn burner to high heat and preheat for 15 minutes.
- Clean grill grate with a lightly oiled rag.
- Grill brioche buns for 15-20 seconds, then set aside on a plate.
- Gently place patties on grill. Don’t press them down.
- Grill for 4 minutes, until well browned on first side.
- Using a steel spatula, gently flip patties and continue to grill for another 3 minutes for rare, 3 1/2 minutes for medium-rare, and 4 minutes for medium.
- Transfer burgers to a plate. Rest for 5-7 minutes before assembling.
- Layer lettuce, burger, and sliced tomato between each brioche bun.
- Serve immediately.
- Category: Beef
- Method: Grill
- Cuisine: Burgers
Keywords: beef, burger, rosemary, garlic, grill