Epic Beef Burger with a Homemade Brioche Bun
 
Prep time
Cook time
Total time
 
The is the an epic beef burger recipe! We put a lot of thought and research into this recipe and it's incredible. This recipe is made with excellent cuts of meat for flavour and fat content. A perfect sear on the outside and juicy on the inside.
Author:
Recipe type: Main
Cuisine: North American
Serves: 4 burgers
Ingredients
  • 1 lbs ground chuck
  • 1 lbs ground sirloin
  • 1 tsp paprika
  • 1 tsp ground thyme
  • 2 garlic cloves minced
  • 1 tbs fresh ground black pepper
  • 1.5 tbs course salt
  • 4 brioche buns
  • Toppings included: Wine & garlic mushrooms, sautéed onions, cheddar cheese, mayo, bbq sauce and arugula
Instructions
  1. Let the ground beef rest outside the fridge for 15 minutes.
  2. Put the ground meat in a large bowl and add paprika, thyme and garlic.
  3. Wash your hands in cold water. Quickly and gently mix the ground meat and spices without over handling.
  4. Divide the meat in four and form the burgers by hand, once again do not over handle or press the meat too much. This step helps keep the burgers juicy.
  5. Place the formed burgers on a tray and refrigerate for 30 minutes.
  6. Pre-heat the bbq to 500 ºF. Keep one end burner lower than the others.
  7. Clean and oil the grill. Use a cloth and tongs to avoid burning your hands.
  8. Remove the tray from the fridge.
  9. Add salt and pepper on both sides of the burger.
  10. Slightly press the centre of each burger with your thumb to avoid ballooning on the grill.
  11. Place the burgers on the hot grill and close the lid. Cook for 4 minutes without turning.
  12. Open the BBQ lid and flip the burgers. Cook for another 4 minutes with the lid closed.
  13. Open the lid and flip the burgers once more and transfer them to the cooler side of the grill.
  14. Cook for another 3 minutes.
  15. Open the lid and place the burgers on your favourite burger buns (homemade brioche in our case).
  16. Top with awesome topping and enjoy!
Notes
Never over-flip, poke or press on the burger. This would remove delicious juices and dry up the burger.
Salting the meat too early can draw out juices. This is why I salted just before grilling.
Recipe by Photos & Food at https://www.photosandfood.ca/2015/05/10/epic-beef-burger-with-a-homemade-brioche-bun/