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Plain old hamburgers go to the next level with these grown up gourmet burgers.
Gourmet Burgers Appeal To Adult Tastes
These are definitely hamburgers that you can serve at a dinner party!
They are more than a lump of formed ground beef. Plain burgers are great; don’t get me wrong. However, every now and then I like to get outside the box and taste something really special. These gourmet burgers fill that bill which is why I attached “grown up” to their name.
These will appeal to adult palates and older kids. I’m not saying that young kids won’t like them too. Heck you never know, but I’d err on the safe side and not serve this to kiddos under 10.
Outdoors Or Indoors
The beauty of these burgers is they are a year round treat because they’re great any way you cook them.
Your outdoor grill is perfect for this and will add another dimension of flavor.
Equally, they are good made on the stovetop as well. I used a grill pan. Just as an aside, that was the maiden voyage of my higher-end cast iron grill pan. I’ve had one for years and it gathered dust because I thought it stunk at cooking. However, it was not cast iron, It was a flimsy aluminum one coated with that ceramic stuff. So I highly recommend getting a top-of-the-line grill pan if you do a lot of indoor stovetop grilling. I’ve linked to it in this paragraph and it’s also in my Amazon Store link in the sidebar.
And yep, you can use your good ole skillet for them as well. The beauty is that anything works.
If you use the outdoor grill or the stovetop grill pan, brush a little oil on the burger, not the grill! This really prevents them from sticking to the grids. It’s especially important for the stovetop grill pan. It probably won’t matter if you use a plain skillet.
Now, another novel idea is to serve these on a fancy schmantzy bun. I used brioche buns and they were spectacular. The brioche buns also made it more gourmet.
- 1 lb ground beef
- 1/2 cup fresh white breadcrumbs
- 1 small onion finely chopped
- 1 tbs chopped fresh marjoram fresh oregano may be substituted
- 3 tbs chopped fresh parsley
- 2 tsp Dijon mustard
- 1 tbs sun-dried tomato paste
- 1 egg yolk
- 1 tsp salt
- 1/2 tsp pepper
- 1 tbs oil
- 4 brioche hamburger buns
- Mix all ingredients, except the oil and buns, in a large bowl. Divide mixture into 4 equal portions and shape into burgers.
- Meanwhile, heat a stovetop grill pan (or skillet over high heat) until it’s very hot.
- Brush tops of the burgers with some of the oil. Place the oiled side down on the grill pan and cook for 3-5 minutes. Before turning, brush the unoiled tops with the rest of the oil; turn and cook an additional 3-5 minutes This will produce a rare to medium-rare burger. Cook a bit longer for medium or well but lower the heat.
- Remove the burgers to a platter and tent with foil to keep warm. Keep the grill pan over the heat for the buns.
- Split the brioche buns and place the cut sides down on the grill to toast.
- Serve burgers on the toasted rolls. You may like to layer some lettuce and tomato on the bun under the burger, as shown in the photos.