by Chef Jean-Pierre
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How to Make a French Cheeseburger
Hello friends, Today I want to share with you all how to make my Favorite Cheeseburger. Giving it a French twist with Brie Cheese and Caramelized Onyo. Some would say it's too big to bite but make it however you like and let me know how you did in the comments below. I highly recommend getting yourself a meat grinder it is a true game changer!
4.93 from 14 votes
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Course Lunch, Main Course
Cuisine American, French
Servings 1 person
Calories
Recipe Video
Recipe Ingredients
This recipe does not have specific measurements, as you need to adjust YOUR recipe based on the quantity of cheeseburgers you will cook.
- 5 ounces Ground Beef per burger
- The chef uses 25% Short Ribs, and 75% Chuck roast 80/20*
- Brioche Buns
- Mayonnaise or Garlic Aioli apprx.70% mixed with Dijon Mustard (apprx.25%)
- Butter Lettuce
- Tomatoes
- About 2 ounces of Caramelized Onions (click on the link below for the recipe) https://chefjeanpierre.com/recipes/caramelized-onions/
Recipe Instructions
Weigh your ground beef to 5 ounce balls and using a large cookie cutter make a perfect patty and lightly pack it in. And refrigerate at least 30 to 45 minutes to solidify.
Make a quick sauce by mixing mayonnaise, dijon mustard. (you can certainly add your favorite hot sauce)
Grill or panfry the inside of your bun until light golden brown.And spread about 1 tablespoon of the mayonnaise. On the inside of the bun.
In a fry pan heat some clarified butter and when hot sauté the burger(s)for about 3 minutes salt and pepper each side) and flip on other side add your cheese, cover the pan or just the burger and cook for another 3 minutes or however long you like to have it cooked the way you like it.
You can find the items below used in making this dish at our online store!
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Chef Jean-Pierre
Master Chef at
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Latest posts by Chef Jean-Pierre (see all)
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- - August 20, 2023
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