LT Backyard Burger

13 Ratings
Recipe courtesy ofLaurent Tourondel

Total: 16 min Prep: 10 min Cook: 6 min

Yield: 1 serving

Level: Easy

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Ingredients

  • 7 ounces ground prime beef (20 percent fat), at room temperature
  • Softened butter
  • Kosher salt and freshly ground black pepper
  • Potato bun, sliced in half
  • Iceberg lettuce leaf
  • Slice beefsteak tomato
  • Slice dill pickle
  • 1 tablespoon LT Pickled Mayo, recipe follows
  • LT Pickled Mayo:
  • 6 tablespoons mayonnaise
  • 3 tablespoons ketchup
  • 2 tablespoons sweet relish, drained and rinsed
  • 1 tablespoon chopped cornichons
  • 2 tablespoons chopped pickled jalapeno
  • 1 tablespoon Cognac
  • Salt and pepper, to taste

Directions

  • Heat a griddle medium hot.

  • Using your hands, form the beef into a 1/4-inch-thick patty, trying not to press the patty too much or the meat becomes tough and the patty does not cook properly in the center. Brush some butter on both sides of the patty, season with salt and pepper and cook on the griddle for 2 to 3 minutes on each side for medium rare.

  • Meanwhile, brush softened butter on both slices of the bun and place on the griddle until toasted.

  • To assemble, place the hamburger on the bottom slice of the bun, and the lettuce, tomato and pickle on top of the hamburger. Spread the LT Pickled Mayo on the top bun and then put the sandwich together and serve.

  • LT Pickled Mayo:
  • Place the ingredients in a small bowl and mix together.

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This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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13 Ratings

Joyous56
I'm wondering if we're really supposed to start with a 1/4 inch patty. No way to make a patty that thin, from 7 oz of beef, without it being the size of a dinner plate! After reading other Tourondel burger recipes, I think it's supposed to be 1 1/4 inches thick....which is what I did. The sauce is wonderful! The cognac doesn't stand out, but adds a really nice, rich flavor. See All Reviews Post Review

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