Cheeseburger on Brioche with Tartar Sauce
Homemade burger: juicy beef patty with melted cheese on a toasted brioche bun, with tartar sauce made from pickled cucumbers and red onion, arugula, and gherkins. American cuisine · Cheeseburger
Ingredients
Beef mince
14.1 oz
Brioche bun
Gluten, Wheat, Yeast
2 pcs
Cheese
Dairy, Lactose
2 pcs
Arugula
1.1 oz
Red onion
1 pcs
Cucumber
2.8 oz
Mayonnaise (для соусу)
Eggs, Mustard
2.1 oz
Mustard (для соусу)
Mustard
0.2 oz
Dill
0.2 oz
Butter (підсмажити булочки)
Dairy
0.7 oz
Salt
0.1 oz
Black pepper (мелений)
0.07 oz
Nutrition
Per serving: ≈ 890.0 kcal,
P 46.0 g,
F 56.0 g,
C 37.0 g
counted 9 of 12 ingredients — the rest are in pieces/ml or missing nutrition data
Prep
Burger Buns For the tartar sauce, mix mayonnaise , mustard , finely chopped gherkins (40 g), finely chopped half of a red onion , and dill . Refrigerate.
Cooking
Divide the minced meat into 2 portions of 200 g each and form patties slightly larger in diameter than the bun (they will shrink), about ~2 cm thick. Do not knead the meat — the patty will be juicier. Make a small indentation in the center with your finger so the patty doesn't puff up into a ball.
Cut the buns in half and toast cut-side down in a skillet with butter until golden, 1–2 min. Set aside.
Preheat a dry heavy skillet over high heat. Season the patties with salt and pepper on both sides immediately before frying.
Fry the patties for 3–4 min until a dark crust forms, flip them, immediately top each with a slice of cheese , and fry for another 3–4 min. Finally, cover with a lid for 30 seconds so the cheese melts completely.
Assemble the burger: bottom bun → generous layer of tartar sauce → red onion rings → patty with cheese → arugula → gherkin slices → top bun.
Let the burger rest for 1–2 min so the juices redistribute, and serve warm.
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