Fat Mimolette Bacon & Fried Onion Burger

8.0community · 1 vote8.4BM score

8.0

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About

A rich and satisfying burger packed with bold flavors. This build features a juicy medium-cooked beef patty topped with two slices of distinctive French Mimolette cheese, known for its vibrant orange color and nutty, slightly sweet flavor that melts beautifully over the meat. Fresh mâche (lamb’s lettuce) adds a delicate, buttery contrast, while crispy bacon, sweet fried onions, and tangy pickles bring balance and texture. Everything is tied together with a creamy mustard relish sauce, creating a perfectly indulgent burger. The finished burger should look tall and indulgent, with melted orange Mimolette cascading over the juicy patty and crispy bacon visible beneath the top bun. Wrap in parchment paper and cut in half so the cross-section is clearly visible. Serve immediately with fries. It scored 8.4 out of 10 here after cooking it exactly as written. The full method runs to 6 steps below. Nothing here needs equipment beyond a pan, a spatula and somewhere to rest the patty.

Ingredients

0 / 16

patty

Ground beef500 g ground beef, 80/20
Salt1 tsp salt
Black pepper1/2 tsp black pepper

sauce

Mayonnaise3 tbsp mayonnaise
Dijon mustard1 tbsp Dijon mustard
Paprika1 tsp smoked paprika
Sweet pickle relish1 tbsp pickle relish
Dill pickle2 tbsp finely chopped pickled cucumber
Crispy fried onions2 tbsp finely chopped fried onions
White pepper1/4 tsp ground white pepper

assembly

Brioche bun2 brioche buns, toasted
Mache2 handfuls mâche (lamb’s lettuce)
Dill pickle4 slices pickled cucumber
Mimolette4 slices Mimolette cheese
Bacon4 slices cooked bacon
Crispy fried onions4 slices fried onion

Recipe

1
Mix the sauce first so the flavors have time to develop. In a small bowl, combine 3 tbsp mayonnaise, 1 tbsp Dijon mustard, 1 tsp smoked paprika, 1 tbsp pickle relish, 2 tbsp finely chopped pickled cucumber, 2 tbsp finely chopped fried onions, and 1/4 tsp white pepper. Stir until smooth and refrigerate until needed.
2
Cook the bacon in a skillet over medium heat for 6 to 8 minutes, turning occasionally, until crispy and deeply golden. Transfer to paper towels to drain excess fat.
3
Divide the ground beef into four loose balls, about 125 g each. Gently shape them into patties about 1.5 cm thick without overworking the meat. Season both sides with 1 tsp salt and 1/2 tsp black pepper just before cooking.
4
Heat a cast iron skillet or grill to medium-high heat. Cook the patties for 3 minutes on the first side until a dark brown crust forms. Flip and cook for another 2 to 3 minutes for medium doneness (internal temperature 63C / 145F). Immediately place two slices of Mimolette cheese on each patty and cover the pan for 30 seconds to help the cheese melt without overcooking the meat.
5
Toast the brioche buns cut-side down in a lightly buttered skillet over medium heat for about 60 to 90 seconds, until golden brown and crisp. Watch closely to prevent burning.
6
Assemble the burgers from bottom to top: bottom bun, a generous spoon of sauce, a handful of mâche, slices of fried onion, pickled cucumber, the beef patty with melted Mimolette, two slices of crispy bacon, another spoon of sauce, and finally the top bun. Press gently so the burger holds together.