The Burger Bar - Tyler Florence
Courtesy of Tyler Florence from Tyler's Ultimate. These looked and sounded so good that I posted this for all to share. June 10/2009 - we keep on making these and here are some of the ideas. We grilled the onions instead of caramelizing them on the stove, added Dijon mustard to the herbed mayo & added it with the scallions & chopped-up parsley & also, added Cheddar both white & sharp (added a nice kick)!
- Ready In:
- 2 lbs beef brisket, ground
- kosher salt
- fresh ground black pepper
- 4 slices swiss cheese (thin slices)
- 4 hamburger buns, split (or other type of bun)
- 1 lb thickly sliced mushroom
- 1⁄4 cup olive oil
- 2 sliced garlic cloves
- 1 tablespoon fresh thyme leave
- lemon juice (2 squeezes)
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 onions, cut into 1/2-inch slices
- salt and pepper, to taste
TOMATOES WITH SEA SALT AND CHIVES
- 2 lbs red and yellow beefsteak tomatoes
- olive oil (drizzle)
- sea salt
- 3⁄4 cup chopped fresh chives
BACON AND ROSEMARY
- 1⁄2 lb sliced bacon
- 1 sprig rosemary (strip the leaves)
- cracked black pepper
HERBED HORSERADISH MAYONNAISE
- 1 cup mayonnaise
- 1 tablespoon prepared horseradish
- 1⁄4 cup freshly minced herbs (parsley, basil, chives or scallion)
- 2 tablespoons olive oil
- freshly cracked pepper
- 1 lemon, juice of
- Heat butter and olive oil in a large pan over medium heat.
- Add onion slices, sprinkle with salt and pepper.
- Cook slowly until well caramelized, 15 to 20 minutes.
HERBED HORSERADISH MAYONNAISE:
- Stir together mayonnaise, horseradish, minced herbs, olive oil, a squeeze of lemon juice, salt and pepper.
- Saute mushrooms in olive oil with sliced garlic and thyme leaves over super-high heat until nicely browned, 8 to 10 minutes. Stir in a couple of drops of fresh lemon juice.
BACON WITH ROSEMARY:
- Lay the sliced bacon on baking sheet, strip leaves from the sprig of rosemary and throw them on top of the bacon with lots of black pepper and roast at 400ºF till bacon is crisp, 10 minutes.
TOMATOES WITH SEA SALT AND CHIVES:
- Slice tomatoes, drizzle with olive oil, and sprinkle with sea salt and chopped chives.
ASSEMBLE THE BURGERS:
- Preheat a large cast-iron skillet to medium hot.
- Blot a small amount of oil on paper towel and CAREFULLY and quickly wipe the hot skillet to make a non-stick surface.
- Season the ground meat in a bowl with salt and pepper.
- Give it 3 turns in the bowl with your hands or a big spoon and it's done.
- Shape into 4 patties.
- When the skillet is hot, put the burgers on the skillet and cook 4 minutes on the first side and 5 on the second side for rare; 7 minutes per side for medium, adding the cheese during the final minute or two, to melt.
- Remove the burgers to a platter.
- Rub the skillet with paper towel to clean it again.
- Then toast the buns cut side down for 1 minutes.
- Serve the hamburgers in the buns with accompaniments above.
MY PRIVATE NOTES
RECIPE MADE WITH LOVE BY
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This is a pretty complicated burger to make when you factor in all the toppings, but boy was it worth it! The horseradish mayo really cut through in a great way all the savory items (beef, bacon, mushrooms). I used regular ground beef (85/15) and it was delicious. Making the caramelized onions and sauteed mushrooms ahead of time, such as the day before or the morning of, will greatly expedite the process. That way, you can really take your time with the onions because low and slow is the best way to caramelize.Reply
My Husband and 17 year old son kept oohing and ahhhing while eating these delicious burgers. After they had finished eating, they actually stood up and applauded. These are a keeper. Too bad brisket is soo expensive as I would make these all the time. BTW, I only used 1 tsp of horseradish as well as basil, chives and parsley for the mayo.1Reply
I have to say that this burger hit on all cylinders! Umami power. Combination of flavors in each layer, textures and just-slightly-different twists on traditional burgerisms. If you are going to do a run on new and unique, use this as a blueprint. Hats off to the chef from one burger meister to another.3Reply