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Le Chaudron recipe
Burger maison gourmet
Homemade cheeseburger
⏱ 40 minServes 4Easy520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
4brioche burger buns
600 g (21 oz)ground beef (85% lean)
4 slicesaged cheddar
4 leaveslettuce
2ripe tomatoes
1red onion
4 tbsphomemade mayonnaise
2 tbspDijon mustard
2 tbspketchup
2 tbspolive oil
1 tspfine salt
1 tspfreshly ground pepper
- 4 brioche burger buns
- 600 g (21 oz) ground beef (85% lean)
- 4 slices aged cheddar
- 4 leaves lettuce
- 2 ripe tomatoes
- 1 red onion
- 4 tbsp homemade mayonnaise
- 2 tbsp Dijon mustard
- 2 tbsp ketchup
- 2 tbsp olive oil
- 1 tsp fine salt
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Take the beef out 15 minutes ahead. Season generously and divide into 4 portions of 150 g (5 oz). Shape into patties 12 cm (4½ in) across and 2 cm (¾ in) thick using a ring mold.
- Press a slight dimple into the center of each so they don’t puff up. Keep cold on parchment until cooking.
- Wash and spin dry the lettuce. Slice the 2 tomatoes 5 mm (¼ in) thick. Thinly slice the red onion into rings.
- For the burger sauce, mix the mayonnaise, Dijon and ketchup in a small bowl and adjust to taste.
- Heat 1 tbsp of olive oil in the cast-iron skillet over high heat until just smoking. Sear the patties for 3 minutes per side without moving them before flipping, so a crust forms.
- For the last 30 seconds, top each with a slice of cheddar and cover the pan to melt it.
- Meanwhile, split the buns and toast for 2 minutes at 180 °C (350 °F) in the oven or in a clean pan.
- Spread the sauce on both cut sides of the buns. Stack lettuce, tomato, the cheeseburger patty and red onion. Close and serve right away with homemade fries.
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