Classic Cheeseburger with Secret Sauce and Tomato Spread
We teamed up with Michael Mina, a James Beard Award–winning chef, restaurateur and cookbook author, to create a collection of pub-style seasonings and toppings that will take your burgers over the top. These fully loaded cheeseburgers, tucked between grilled brioche buns, are pumped up with the chef’s secret sauce and spicy tomato spread, plus arugula and slices of red onion. Serve with plenty of napkins!
- 1 lb. (500 g) ground beef (75% lean)
- Kosher salt and freshly ground pepper
- 2 oz. (60 g) Monterey jack cheese, thinly sliced
- 2 brioche buns
- 2 Tbs. unsalted butter, melted
- 2 Tbs. Michael Mina Secret Sauce
- 1/2 cup (1/2 oz./15 g) arugula
- 2 Tbs. Michael Mina Tomato Spread
- 1/2 red onion, thinly sliced
Let the ground beef stand at room temperature for 15 minutes. Prepare a medium-hot fire in a grill.
In a bowl, combine the ground beef, 1 tsp. salt and 1/4 tsp. pepper and gently mix until blended. Divide the meat mixture in half and form into 2 patties, being careful not to pack the meat too tightly.
Place the burgers on the grill and cook until charred and starting to brown along the sides, about 5 minutes. Flip the burgers and top with the cheese. Cover the grill and cook until the cheese is melted and the burgers are cooked through, 3 to 5 minutes; an instant-read thermometer inserted into the center of a burger should register 160°F (71°C). Transfer to a plate.
Cut the buns in half and brush the cut sides with the melted butter. Place the buns, cut side down, on the grill and cook until lightly toasted, 2 to 3 minutes. Transfer to a plate.
To assemble the burgers, spread the secret sauce on the bottom halves of the buns. Top with the arugula and cheeseburgers, then with the tomato spread and onion. Cover with the top halves of the buns and serve immediately. Serves 2.
Williams Sonoma Test Kitchen