Burgers have become my new fetish — I’m sort of obsessed. For me, it’s all about the burger blend, which is why in my recipe I’ve increased the fat content by adding brisket to give the meat a special lusciousness. Then, as opposed to adding ketchup at the end, I brush the burgers with a sweet, tangy Vietnamese-style glaze throughout the cooking process so the meat is actually infused with flavor.
- 1 pound beef (sirloin or chuck)
- 1/4 pound brisket
- 2 tablespoons kosher salt
- 4 sesame brioche buns
- 1 cup Iceberg lettuce, shredded
- 1/2 red onion, thinly sliced
- thai basil leaves
- cilantro leaves
- mint leaves
For the ginger glaze
- 1/4 cup chopped ginger
- 2 tablespoons garlic, chopped
- 2 tablespoons sugar
- 1/2 cup light soy sauce
- 2 tablespoons toasted sesame oil
For the Thai basil mayo
- 2 cups thai basil leaves
- 1 cup mayonnaise
- 1 teaspoon kosher salt
- 1 ice cube
- Combine the ginger, garlic, sugar, soy sauce, and sesame oil in a blender and blend until smooth; set aside.
For the Thai basil mayo:
- Put a medium saucepan of well-salted water over medium-high heat. While the water comes to a boil, set up a bowl of ice water next to the stove.
- When the water reaches a boil, add the Thai basil leaves and blanch for 20 seconds to set the color and let them wilt. Drain the Thai basil and immediately plunge into the ice water to stop the cooking process. Remove the leaves and squeeze them dry.
- Put the Thai basil leaves in a blender with the mayonnaise, salt, and ice cube and blend until smooth.
For the burgers:
- Preheat a grill or grill pan over high heat. Cut both meats into cubes and place in a food processor with the salt. Pulse until ground—you want the meat to be chopped but you don’t want it to lose its texture or get tough.
- Form into 4 patties, make them firm so they don’t fall apart during cooking.
- Brush the patties on both sides with the glaze. Place over the hottest part of the grill and cook until they release easily from the grill, then turn over, brush with more glaze, and continuing cooking.
- Cooking time will be about 3 minutes per side for very rare and another minute per side for each increasing stage of doneness. When the burgers are done, brush them again with the glaze.
- Meanwhile, toast the buns and place each bun open on a plate. Spread the Thai Basil Mayo on both sides of the buns. Then place 1/4 cup shredded lettuce, a few slices of red onion, and a few leaves of Thai basil, cilantro, and mint on the bottom of each bun.
- Place the grilled burgers on top of the garnishes, drizzle with Sriracha sauce, and top with the other half of the bun to serve.