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
400 g
Brioche bun
Gluten, Wheat, Yeast
2 pcs
Cheese
Dairy, Lactose
2 pcs
Arugula
30 g
Red onion
1 pcs
Cucumber
80 g
Mayonnaise (для соусу)
Eggs, Mustard
60 g
Mustard (для соусу)
Mustard
5 g
Dill
5 g
Butter (підсмажити булочки)
Dairy
20 g
Salt
4 g
Black pepper (мелений)
2 g
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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