The Burger Bar

Recipe courtesy Tyler Florence

Show: Tyler's UltimateEpisode: Ultimate Hamburgers

Rated: 5 stars out of 5Rate itRead users' reviews (65)

Cook Time:
20 min
Level:
Easy
Yield:
4 burgers

Times:

Prep: 15 min
Inactive Prep: --
Cook: 20 min
Total:: 35 min

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Ingredients

2 pounds brisket, ground
Kosher salt and freshly ground black pepper
4 thin slices Swiss cheese
4 hamburger buns, split

Directions

Preheat a large cast-iron skillet to medium hot. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot skillet to make a nonstick surface.

Season the ground meat in a bowl with salt and pepper. Give it about 3 turns in the bowl with your hands or a big spoon and it's done. Shape into 4 patties. When the skillet is hot, put the burgers on the skillet and cook 4 minutes on the first side and 5 for the second side for rare; 7 minutes per side for medium, adding the cheese during the final minute or 2 to melt. Remove the burgers to a plate. Rub the skillet with the folded paper towel again to clean it. Then toast the buns cut side down for about 1 minute, just to mark them. Serve the hamburgers in the buns with the accompaniments below.

Sauteed Mushrooms:

Saute 1 pound thickly sliced mushrooms in 1/4 cup olive oil with 2 sliced garlic cloves and 1 tablespoon fresh thyme leaves over super-high heat until nicely browned, 8 to 10 minutes. Stir in a couple of drops fresh lemon juice to brighten the flavor.

Caramelized Onions:

Heat 2 tablespoons unsalted butter with 2 tablespoons olive oil in a large pan over medium heat. Add 2 onions, cut into 1/2-inch-thick slices, sprinkle with salt and pepper and cook slowly until well caramelized, 15 to 20 minutes.

Tomatoes with Sea Salt and Chives:

Thickly slice 2 pounds red and yellow beefsteak tomatoes, drizzle with olive oil, and sprinkle with sea salt and 1/2 bunch chopped fresh chives.

Bacon with Rosemary:

Lay out 1/2 pound sliced bacon on a baking sheet, strip leaves from 1 sprig rosemary and throw them on top with lots of cracked black pepper and roast at 400 degrees F until the bacon is crisp, about 10 minutes.

Herbed Horseradish Mayonnaise:

Stir together 1 cup mayonnaise, 1 tablespoon prepared horseradish, 1/4 cup freshly minced herbs such as parsley, basil, chives or scallion, 2 tablespoons olive oil, a little squeeze of lemon juice, and salt and pepper.

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Photo: The Burger Bar

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Comments & Reviews

recipe The Burger Bar
Eliza Mechanicsburg, PA 09-27-2009
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Outstanding
Rated: 5 stars out of 5

Thank you Tyler! This was the most incredible burger I have ever made. I will never EVER make hamburgers any other way!!... Everyone kept making "yummy noises" while they were eating!! Just a bit of kosher salt and fresh pepper....then onto the grill. OUTSTANDING!Read more
recipe The Burger Bar
bob jopy, AL 09-17-2009
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Amazing
Rated: 5 stars out of 5

One word amazing hamburger, didnt use all the add ons, left out bacon and tomato. Still a fantastic burger. Brilliant idea... to use brisket. Thank you Sir!! CVRead more
recipe The Burger Bar
Charles Chadds Ford, PA 08-27-2009
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TRULY GREAT BURGER!
Rated: 5 stars out of 5

I kept it kinda simple and did the sea salt tomatoes and caramelized onions, but did without the mushrooms and bacon. I... didn't want to disguise the taste of the burger itself, as it was my 1st time using the ground brisket. The brisket made a thick, meaty and juicy burger and it was really good! I have to say, though, I think I'm still a "sirloin at heart" kinda guy, but the taste between the sirloin and brisket is so distinct and delicious. The horseradish/mayo/herb spread was light yet stood out on the toasted buns. I love watching Tyler in the kitchen. He's smooth and just has a natural flow in the kitchen, and he makes you want to make the dish he's prepared. Thanks, Tyler. Read more
recipe The Burger Bar
Bennett Montgomery , AL 05-30-2009
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Great burgers!
Rated: 5 stars out of 5

I actually used ground sirloin because that's what I had on hand. I used good buns from the bakery and that really made a... difference. My cheese of choice is actually montery jack so I used it instead of swis. I let my burgers go to well done sadly but they were still great. Tops with the horseradish mayo, sauteed onions, and crispy bacon(trust Tyler and do it in the oven, makes a big difference) and these burgers are amazing. Next time I will try with brisket because it is one of my favorite cuts of beef.Read more
recipe The Burger Bar
Krista Beverly Hills, CA 05-15-2009
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excellent
Rated: 5 stars out of 5

I made these for my stepsons last night and they were devoured. The oldest one actually hid a burger for later! I made... these with the steak fries, which were just as good! I didn't have enough olive oil to make the sauteed mushrooms, but I did have everything else, and they were delicious. Used parsley for the mayo, and cooked the onions on low for almost an hour to carmelize (burned the first batch) Thanks Tyler, I'm making your chicken pot pie recipe next week!!!Read more
recipe The Burger Bar
Roxanne Portsmouth, NH 04-30-2009
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Tyler is the Ultimate
Rated: 5 stars out of 5

Tyler...you da man!! Caught the show yesterday by chance. The recipes you showcase are without a doubt the ultimate. My... family was wowed by these burgers. At first there was resistance about the horseradish but with a little convincing I won them over and now they are hooked. Roxanne Portsmouth, NHRead more