Categories: Burgers
Ingredients
- For the bechamel:
- 1/2 cup grated Parmesan
- 1 tbsp chopped fresh parsley
- 1/2 granulated garlic
- Pinch of nutmeg
- Kosher salt and black pepper
- 3 tbsp unsalted butter
- 3/4 cup flour
- 2 1/2 cups heavy cream
- 1 large egg, lightly beaten
- For the burgers:
- 1 tbsp olive oil
- 1 1/4 lbs ground beef chuck
- 1/2 tsp granulated garlic
- Kosher salt and black pepper
- 1/2 cup flour
- 2 large eggs
- 1 cup breadcrumbs
- Vegetable oil
- 6 slices Monterey Jack or provolone
- 6 brioche buns, split
- Sliced dill pickles, mustard and mayo, for topping
Directions
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Make the bechamel: Combine the Parmesan, parsley, granulated garlic, nutmeg, 1 1/2 tsp salt and 1/2 tsp pepper in a small bowl. Melt the butter in a medium saucepan over medium heat; whisk in the flour until a thick paste forms, 1-2 minutes. Slowly pour in the heavy cream, whisking constantly. Bring to a simmer and cook, whisking, until thickened, about 1 minute. Whisk in the Parmesan mixture until combined. Slowly drizzle in the beaten egg, whisking constantly so it doesn’t scramble.
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Make the burgers: Heat the olive oil in a large skillet over high heat. Add the beef, granulated garlic and salt and pepper. Cook, breaking up the meat with a wooden spoon, until browned, 4-5 minutes. Let cool, then drain the meat through a fine-mesh strainer and transfer to a large bowl; set aside.
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Line a baking sheet with parchment paper. Add the bechamel to the bowl with the beef; stir to combine. Spread the mixture on the prepared baking sheet and freeze until firm enough to form into patties, 1-2 hours.
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Put the flour in a shallow dish. Lightly beat the eggs in another shallow dish; spread the breadcrumbs in a third dish. Form the beef mixture into 6 patties. Dredge the patties in the flour, then dip in the beaten eggs and coat with the breadcrumbs. Return to the baking sheet and freeze until the coating sets, about 1 hour.
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Heat 1 inch of vegetable oil in a large skillet over medium heat until a deep fry thermometer reaches 365. Working in 2 batches, add the burgers and fry until golden brown, about 3 minutes per side. Transfer to a paper towel-lined plate.
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Top each patty with a slice of cheese while still warm; let sit until the cheese melts, about 5 minutes. Serve the burgers on the buns; top with pickles, mustard and mayo.