Big Bite Burger
Big Bite Burger
Ingredients
For the Burgers
- 2 pounds chuck steak, cold, cubed
- as needed kosher salt
- as needed pepper
- 8 cheese slices
- 4 brioche burger buns
For the Special Sauce
- 2 tablespoons apple cider vinegar
- 1 garlic clove, grated
- 1 small shallot, grated
- 1 pasteurized egg, room temperature
- 1 tablespoon yellow mustard
- 1 cup avocado oil
- 1 pinch kosher salt
- 1 tablespoon tomato paste
For Assembly and Serving
- as needed lettuce
- 2 tomato, sliced
- as needed pickled onions
- as needed pickles, for serving
Instructions
- 1
Prepare the meat: Ensure the 2 pounds of chuck steak are nice and cold. Cube the chuck steak, then grind it using a meat grinder. Form the ground meat into 8 quarter-pound burger patties.
⏱️ 10 min
- 2
Make the special sauce: Pour 2 tablespoons of apple cider vinegar into a jar. Grate 1 garlic clove and 1 small shallot directly into the jar. Close the jar and shake it vigorously to mellow the garlic and shallot.
⏱️ 3 min
- 3
Open the jar and carefully add 1 room temperature pasteurized egg, being careful not to break the yolk. Add 1 tablespoon of yellow mustard, 1 cup of avocado oil, a pinch of kosher salt, and 1 tablespoon of tomato paste.
⏱️ 2 min
- 4
Using an immersion blender, place the blender head at the bottom of the jar, cupping the yolk, and do not move it. Blend for 20 seconds. After 20 seconds, slowly move the immersion blender up to emulsify the rest of the ingredients until the sauce is thick and creamy.
⏱️ 1 min
- 5
Prepare the buns: Toast the brioche burger buns on a griddle until they are golden brown.
⏱️ 3 min
- 6
Cook the burgers: Place the formed burger patties onto a hot griddle. Using a burger press or spatula, press down on the patties gently, being careful not to obliterate them. Season the top of the patties generously with kosher salt and pepper.
⏱️ 4 min
- 7
Flip the patties and place one slice of cheese on each patty as they finish cooking, allowing the cheese to melt slightly.
⏱️ 3 min
- 8
Assemble the burger: Place the bottom half of a toasted brioche bun on a piece of parchment paper or a cutting board. Layer fresh lettuce on the bottom bun. Place one cheeseburger patty on top of the lettuce, then place a second cheeseburger patty on top of the first.
⏱️ 2 min
- 9
Arrange two slices of tomato on top of the cheese. Season the tomatoes with a pinch of kosher salt and pepper. Add a generous amount of pickled onions.
⏱️ 1 min
- 10
Drizzle generously with the prepared special sauce. Place the top half of the toasted brioche bun to complete the burger. Serve immediately with pickles on the side.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Big Bite Burger
For the Burgers
- 2 pounds chuck steak, cold, cubed
- as needed kosher salt
- as needed pepper
- 8 cheese slices
- 4 brioche burger buns
For the Special Sauce
- 2 tablespoons apple cider vinegar
- 1 garlic clove, grated
- 1 small shallot, grated
- 1 pasteurized egg, room temperature
- 1 tablespoon yellow mustard
- 1 cup avocado oil
- 1 pinch kosher salt
- 1 tablespoon tomato paste
For Assembly and Serving
- as needed lettuce
- 2 tomato, sliced
- as needed pickled onions
- as needed pickles, for serving
Instructions
- 1
Prepare the meat: Ensure the 2 pounds of chuck steak are nice and cold. Cube the chuck steak, then grind it using a meat grinder. Form the ground meat into 8 quarter-pound burger patties.
⏱️ 10 min - 2
Make the special sauce: Pour 2 tablespoons of apple cider vinegar into a jar. Grate 1 garlic clove and 1 small shallot directly into the jar. Close the jar and shake it vigorously to mellow the garlic and shallot.
⏱️ 3 min - 3
Open the jar and carefully add 1 room temperature pasteurized egg, being careful not to break the yolk. Add 1 tablespoon of yellow mustard, 1 cup of avocado oil, a pinch of kosher salt, and 1 tablespoon of tomato paste.
⏱️ 2 min - 4
Using an immersion blender, place the blender head at the bottom of the jar, cupping the yolk, and do not move it. Blend for 20 seconds. After 20 seconds, slowly move the immersion blender up to emulsify the rest of the ingredients until the sauce is thick and creamy.
⏱️ 1 min - 5
Prepare the buns: Toast the brioche burger buns on a griddle until they are golden brown.
⏱️ 3 min - 6
Cook the burgers: Place the formed burger patties onto a hot griddle. Using a burger press or spatula, press down on the patties gently, being careful not to obliterate them. Season the top of the patties generously with kosher salt and pepper.
⏱️ 4 min - 7
Flip the patties and place one slice of cheese on each patty as they finish cooking, allowing the cheese to melt slightly.
⏱️ 3 min - 8
Assemble the burger: Place the bottom half of a toasted brioche bun on a piece of parchment paper or a cutting board. Layer fresh lettuce on the bottom bun. Place one cheeseburger patty on top of the lettuce, then place a second cheeseburger patty on top of the first.
⏱️ 2 min - 9
Arrange two slices of tomato on top of the cheese. Season the tomatoes with a pinch of kosher salt and pepper. Add a generous amount of pickled onions.
⏱️ 1 min - 10
Drizzle generously with the prepared special sauce. Place the top half of the toasted brioche bun to complete the burger. Serve immediately with pickles on the side.
⏱️ 1 min