French Cheeseburger


French Cheeseburger


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)


  • 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.


For the Woll Non-Stick Fry Pan:  click here
For the Butter Olive Oil:  click here
For the Laser Thermometer:  click here

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