Rosemary Garlic Burgers With Smoked Gruyere 2 Recipe
Crafting these rosemary and garlic burgers is almost a guilty pleasure; the aroma alone is enough to make anyone swoon. From the perfectly toasted brioche buns to the melt-in-your-mouth smoked Gruyere, every bite feels like a well-deserved treat after a long week.
I’m in love with the flavorful mix—of the blended spices and smoked cheeses—that make my Rosemary Garlic Burgers with Smoked Gruyere. This burger beef is so much more than just ground beef.
Infused into it, with wild abandon, is a lot of aromatic rosemary and an equally generous amount of garlic, all mashed up with the good old beef patty spices of salt and pepper.
Rosemary Garlic Burgers With Smoked Gruyere 2 Recipe Ingredients
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Rosemary Garlic Burgers With Smoked Gruyere 2 Recipe Ingredient Quantities
- 1 ½ pounds ground beef (80% lean)
- 2 tablespoons fresh rosemary, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 4 slices smoked Gruyere cheese
- 4 brioche buns, split and toasted
- 1 tablespoon olive oil
- Optional toppings: lettuce, tomato, red onion, pickles
- Optional condiments: mayonnaise, mustard, ketchup
How to Make this Rosemary Garlic Burgers With Smoked Gruyere 2 Recipe
1. In a big mixing bowl, whisk together the ground beef, minced garlic, chopped rosemary, salt, and black pepper. Mix gently until all the ingredients are evenly distributed.
2. Separate the beef blend into four equal parts, then shape each part into a patty slightly larger than the roll it will go on. Make a slight indentation in the middle of the patty to prevent it from puffing up during cooking.
3. In a large skillet or grill pan, heat the olive oil over medium-high heat.
4. When the pan is hot, place the patties in the pan. Cook the patties for 4-5 minutes on each side or until they reach your desired level of doneness.
5. About 1 minute before the patties are done, place a slice of smoked Gruyere on each patty. Cover and allow the cheese to melt.
6. Toast the brioche buns until they are golden brown while the patties are cooking.
7. Put a melted cheese-topped, cooked patty onto the bottom half of each toasted bun.
8. Optional toppings like lettuce, tomato, red onion, or pickles can be added according to your preference.
9. Apply desired condiments, such as mayonnaise, mustard, or ketchup, to the top half of each bun.
10. Put the assembled burgers together by putting the bun topping half over the toppings you desire and serve them up right. Enjoy your rosemary garlic burgers with smoke-sheated Gruyere!
Rosemary Garlic Burgers With Smoked Gruyere 2 Recipe Equipment Needed
1. Mixing bowl
2. Whisk
3. Large skillet or grill pan
4. Spatula or tongs
5. Knife (for chopping rosemary and optional toppings)
6. Cutting board
7. Measuring spoons
8. Toasting apparatus (toaster, grill, or oven)
9. Plate or serving platter
FAQ
- Can I use a different type of cheese?Absolutely, regular Gruyere, cheddar, or any other favorite cheese can take the place of smoked Gruyere.
- Can I cook the burgers on a grill?Without question, the flavor from smoke will intensify when you grill the burgers. So, fire up your trusty Weber (or similar device) and get those coals to white hot. I oil the grates so the burgers don’t stick, although you could just as easily oil the burgers themselves.
- What size should I make the burger patties?Form the patties to be a little bit bigger than the buns, as they will shrink while cooking.
- Is there a substitute for fresh rosemary?If fresh rosemary is unavailable, you can use dried rosemary—but fresh is recommended for the best flavor. Use 1 tablespoon of dried rosemary in place of fresh.
- How do I keep the burgers juicy?Refrain from mixing the meat blend too much and don’t press the patties with a spatula while they cook.
- What is the best way to toast the brioche buns?Using a pastry brush, apply olive oil to the cut sides and place them on the grill or in a hot pan. Toast until they are golden brown.
- Why do you recommend 80% lean beef?The ratio of 80/20 provides the best balance of flavor and juiciness. The fat helps keep the burgers moist. When you bite into a burger, you don’t want it to be dry.
Rosemary Garlic Burgers With Smoked Gruyere 2 Recipe Substitutions and Variations
Ground beef: Substitute with ground turkey or ground chicken for a lighter option.
Use dried rosemary (reduce quantity to 1 tablespoon) or fresh thyme for a different herb flavor. Substitute fresh rosemary in the same quantity as that given for dried rosemary.
Smoked Gruyere cheese: If smoked Gruyere is unavailable, replace it with smoked cheddar or with Gruyere cheese that is not smoked.
Brioche rolls: Try whole wheat rolls or pretzel rolls for a new texture and flavor.
Substitutes for olive oil: Use vegetable oil or avocado oil to get the same effect when cooking.
Pro Tips
1. Enhance Flavor with Marinade: For extra flavor, prepare the ground beef mixture an hour or two in advance and let it marinate in the refrigerator. This allows the rosemary, garlic, and spices to infuse into the meat more deeply.
2. Cheese Melting Tip: To ensure the cheese melts perfectly, tent a piece of aluminum foil over the skillet during the last minute of cooking. This traps the heat and helps the Gruyere melt evenly over the burger patty.
3. Keep Buns from Getting Soggy: To protect your buns from getting soggy, you can lightly spread a thin layer of mayonnaise on the insides before toasting. This creates a barrier that prevents moisture from soaking in.
4. Bun Toasting Secret: When toasting the brioche buns, use the residual heat of the grill or pan after removing the patties. This will intensify the flavor without over-toasting the buns.
5. Serve Immediately: For the best texture and flavor contrast, serve the burgers immediately after assembly to keep the cheese warm and the buns crisp.
Rosemary Garlic Burgers With Smoked Gruyere 2 Recipe
My favorite Rosemary Garlic Burgers With Smoked Gruyere 2 Recipe
Equipment Needed:
1. Mixing bowl
2. Whisk
3. Large skillet or grill pan
4. Spatula or tongs
5. Knife (for chopping rosemary and optional toppings)
6. Cutting board
7. Measuring spoons
8. Toasting apparatus (toaster, grill, or oven)
9. Plate or serving platter
Ingredients:
- 1 ½ pounds ground beef (80% lean)
- 2 tablespoons fresh rosemary, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 4 slices smoked Gruyere cheese
- 4 brioche buns, split and toasted
- 1 tablespoon olive oil
- Optional toppings: lettuce, tomato, red onion, pickles
- Optional condiments: mayonnaise, mustard, ketchup
Instructions:
1. In a big mixing bowl, whisk together the ground beef, minced garlic, chopped rosemary, salt, and black pepper. Mix gently until all the ingredients are evenly distributed.
2. Separate the beef blend into four equal parts, then shape each part into a patty slightly larger than the roll it will go on. Make a slight indentation in the middle of the patty to prevent it from puffing up during cooking.
3. In a large skillet or grill pan, heat the olive oil over medium-high heat.
4. When the pan is hot, place the patties in the pan. Cook the patties for 4-5 minutes on each side or until they reach your desired level of doneness.
5. About 1 minute before the patties are done, place a slice of smoked Gruyere on each patty. Cover and allow the cheese to melt.
6. Toast the brioche buns until they are golden brown while the patties are cooking.
7. Put a melted cheese-topped, cooked patty onto the bottom half of each toasted bun.
8. Optional toppings like lettuce, tomato, red onion, or pickles can be added according to your preference.
9. Apply desired condiments, such as mayonnaise, mustard, or ketchup, to the top half of each bun.
10. Put the assembled burgers together by putting the bun topping half over the toppings you desire and serve them up right. Enjoy your rosemary garlic burgers with smoke-sheated Gruyere!
