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The Brisk Stand Burger
...in your mind.
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The Brisk Stand Burger

The Brisk Stand Burger

On a quiet Japanese street (I think, and if not it just sounds better) lives the humble Brisk Stand, making burgers their own, special way. And what makes them special is more about how they finish them - which is to build, cut in half, then place them cut side down on the grill for another minute or so. And the result is wonderful.

Makes 1

Ingredients

  • Neutral oil
  • 1 half large yellow onion, thinly sliced
  • 2 teaspoons butter
  • 1/4 cup beef broth
  • Kosher salt & coarse ground black pepper
  • 2/3 pound ground chuck, definitely 80/20 shaped into two beautiful patties
  • 1 tablespoon yellow mustard
  • 1 tablespoon sriracha
  • 2 slices cheddar cheese
  • 1 brioche bun
  • 2 wooden skewers

Directions

  • Heat a pan over medium, add a tablespoon of oil & the butter, and when the butter melts put in the onions
  • Your goal, should you choose to accept it, is to gently caramelize the onions over the next 15 minutes - it takes a bit, so just be gentle and stir often
  • When they've developed a nice golden color, season lightly with the salt & pepper, turn down to medium and add the beef broth, stir to mix in and over the next few minutes it will soak into the onions - set aside
  • Combine mustard and sriracha in a small bowl - mix to combine and set aside
  • Heat griddle to medium, lightly oil and put on the patties - cook on the first side 3 minutes, then flip and add the onions to the top of one of them - cover with a lid one minute
  • Remove lid, add the onions to one of them, top both with cheese and cover again
  • Cook until done to your liking (this is a perfect time to toast the bun btw) then remove and build:
  • Bottom bun, sauce, both patties, top bun - then place a skewer in each half, cut down the middle then carefully put the halves face down on the flattop for one minute
  • Remove, eat and rejoice in it's deliciousness
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