Out of all the burgers out there this one is definitely memorable. The flavor profile delivers a huge umami punch and it might become your preferred burger yet which I’m sure will win you ravings accolades. The aged goat cheddar may sound weird, but trust me it’s a good weird and a knock out cheese choice for this burger.
8oz each beef brisket and dry aged sirloin – ground by your butcher
Kosher salt and fresh cracked pepper
4 slices of aged goat cheddar
Tomato confit– make the confit from yellow and red tomatoes for color variety
¼ head of red cabbage – finely shredded and dressed with some olive oil, vinegar, sugar and salt and pepper
Fresh chopped chives and fresh chopped basil
4 potato buns with sesame seeds – toasted
Make your aioli (follow the recipe link above), adding and basil chives to the basic aioli and set aside. Make the tomato confit (recipe linked), set aside and keep at room temperature. Dress the cabbage and allow it to sit at room temp.
Mix the meats together and form your patties. Season liberallywith Kosher salt and fresh cracked pepper. Create a thumbprint to make a depression in the center of each patty. Heat some sunflower oil in a cast-iron pan and heat to medium high. Sear the patties on one side for 3 minutes to achieve a crust. Flip and grill for another 3 minutes to cook them to a medium rare. Add the cheese, add a TBSP of water to the skillet and cover to melt the cheese for abut 30 seconds. Butter the bun and toast then on a gridle or lightly in the oven to a golden brown.
Allow the patties to rest for about 3 minutes before assembling the burger. Smear some aioli on the bottom bun, place the patty on top, then add some tomato confit, the tossed cabbage on top.