Reserve Burger Recipe
Comte Singles, B&B Pickles, Iceberg Lettuce, Sherry Aioli
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Ingredients
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Burger Patties & Seasoning
Sherry Aioli
Toppings & Build
Method
Burger Patties & Cooking
Form patties
Divide the 1 lb ground beef into two equal portions (about 8 oz each). Gently form each into a loose patty about 3.5–4 inches in diameter and roughly 3/4 inch thick, pressing a slight dimple in the center to reduce doming during cooking. Do not overwork the meat.
Season
Pat both sides of each patty dry with a paper towel. Sprinkle about 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper on each side (use the listed total salt and pepper evenly across both patties).
Preheat pan
Heat a heavy skillet (cast iron preferred) over medium-high heat until very hot, about 4 minutes. Add 1 tablespoon neutral oil and swirl to coat.
Sear and cook
Place the patties in the hot skillet. Sear without moving for 3 minutes to develop a crust. Flip and cook 2–3 minutes for medium-rare to medium (adjust time ±1 minute for doneness). In the last 60–90 seconds of cooking, reduce heat to medium-low, place 1 slice of Comté on each patty and cover with a lid or tent with foil to melt the cheese.
Rest
Remove patties to a plate and let rest 3–4 minutes while you finish the buns and assemble.
Sherry Aioli
Make the aioli while the pan is heating or up to a day ahead. In a small bowl combine 1/2 cup mayonnaise, 1 tablespoon dry sherry, 1/2 teaspoon Dijon mustard, 1/2 teaspoon finely grated garlic, 1/2 teaspoon fresh lemon juice, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Whisk until smooth and taste, adjusting salt or sherry as desired. Chill until ready to use.
Toppings, Buns & Assembly
Toast buns
Spread the inside of the bun with the tablespoon of softened butter. Place cut side down in a dry skillet over medium heat or in the oven under a broiler until golden and crisp, about 1–2 minutes. Watch closely to avoid burning.
Arrange toppings
On the bottom bun spread about 1 to 1 1/2 tablespoons of sherry aioli. Place one iceberg lettuce leaf (trim to fit) on top of the aioli, then place the cheese-topped patty on the lettuce. Top the patty with 3 slices of B&B pickles arranged evenly. Add a light swipe (about 1/2 tablespoon) of additional aioli to the top bun, then close the burger.
Serve
Serve immediately while the burger is warm and cheese is melty. Optionally serve with extra pickles and your choice of side. Leftover aioli keeps refrigerated for up to 4 days.