For my Birthday Aaron took me on a surprise weekend trip to Napa, Ca. I will blog about the trip later. One of the stops was Thomas Keller's Bouchon Bakery. On Sunday morning before we left, we made one more stop back at this truly magical dreamland bakery. I picked up a 12 pack of Brioche Rolls and a few more Macaroons for the trip home. We also hit up a local market in Napa on our way out, and picked up some Salami, Black Forest Ham, Aged Smoked Gouda, and Cheddar. So, after are long drive home our Easter dinner was yummy. Brioche Roll Sandwiches with Meats and Cheese.
I had more than a few rolls left over so I decided to store them in the refrigerator and make Mini Burgers with them for Monday nights dinner. I really like using Brioche for Burgers and for French toast. Trader Joe's sells a larger Brioche Roll that can also work for larger size Burgers.
PS.. you can see my new fancy Global Knife in one of the photos... Love it! TY Aaron!
- 1 small sweet white onion, sliced
- 2-3 crimini mushrooms, sliced
- 2 gloves of garlic, chopped
- 2 tsp olive oil
- 1 tsp brown sugar
- Kosher Salt
- freshly grated black pepper
- 1 pound of ground chuck, divided into six pieces (80-20 or 85-15 fat content is best for burgers)
- 6 slices of cheese ( I used Smoked Gouda for three, and Cheddar for the other three)
- 6 small Brioche Rolls
- 1-2 Tbsp Dijon Mustard
- 1 tsp Mayonnaise, optional for the bread
In a small sauce pan over low heat add 1 tsp of the olive oil, onions, garlic and brown sugar. Sprinkle them with Kosher salt and let them caramelize. Keep them on low to maybe medium heat for about 25 minutes. When they are done remove them from the pan and add the remaining olive oil and the mushrooms. Sprinkle the mushrooms with kosher salt and pepper and cook over low heat for about 15 minutes. When they are done scoot them to one side of the pan and return the onions to the other side. Keep over very low heat till you are ready to serve the burgers.
While the onions and mushrooms are cooking prepare the patties. Take one piece of the beef and lightly form it into a patty shape. The less you work with this the better the burgers will be.
Heat a large pan over medium heat. Once the pan is hot sprinkle the burgers with Kosher salt and black pepper. Place them in the hot pan and sprinkle the other side of the burgers with Kosher salt and pepper. I did not put all my burgers in the pan at once because I did not want to over crowd the pan. After flipping the first 4 I added the last two because I was confidant that they would not get crowded.
I cooked mine for about 4 minutes a side for medium to medium rare. After you flip them add the cheese to the tops and wait out the last 4 minutes and serve.
To plate, cut the Brioche Rolls in half and spreed them with Dijon Mustard.
Add the patty to the bun and top the burger with the caramelized onions and mushrooms.
Serve with a nice green salad and some Cornichons (french pickles). Serves 3 for dinner, 6 for appetizer.