I Tried the World’s Greatest Burgers

Ingredients

• 8 pieces Cherry Tomatoes (halved)
• 2 Tbsp Olive Oil (good quality, extra virgin)
• 1 cup Kale (stems removed, roughly chopped)
• 2 oz Queso Fresco (cut into ½‑inch slices, firm for frying)
• 1 clove Garlic (peeled)
• 2 Tbsp Mayonnaise (room temperature)
• 1 tsp Brazilian Hot Sauce (e.g., molho de pimenta, adjust to heat preference)
• 1 large Egg (fried sunny‑side up)
• 2 pieces Brioche Buns (split, toasted)
• 6 oz Ground Beef (80/20) (cold, formed into two 3‑oz balls)
• to taste Salt (for seasoning beef and kale)
• to taste Black Pepper (freshly cracked)
• 1 tsp Chili Oil (drizzled on cooked patty)
• 1 Tbsp Butter (for toasting buns)

Instructions

1. Roast Cherry Tomatoes

   Toss halved cherry tomatoes with 1 Tbsp olive oil, spread on a baking sheet, and roast in a pre‑heated oven at 225°F until the skins blister and the tomatoes look slightly shriveled.

   Time: PT30M

   Temperature: 225°F

2. Crisp the Kale

   Heat the remaining 1 Tbsp olive oil in a cast‑iron skillet over medium‑high heat. Add chopped kale, season with a pinch of salt, and sauté quickly, stirring constantly, until the leaves are deeply browned and crisp. Transfer to paper towels to drain excess oil.

   Time: PT5M

3. Fry Queso Fresco

   In the same skillet, add a thin layer of oil if needed, then place the queso fresco slices. Fry 1‑2 minutes per side until golden brown and firm. Remove and set on paper towels.

   Time: PT2M

4. Make the Brazilian Sauce

   In a food processor, combine the garlic clove, mayonnaise, and Brazilian hot sauce. Blend on high until smooth.

   Time: PT2M

5. Fry the Egg

   Using a small non‑stick pan, melt a dab of butter over medium heat. Crack the egg in and cook until the whites are set but the yolk remains runny, about 2 minutes. Season with a pinch of salt.

   Time: PT2M

6. Form and Smash Patties

   Divide the 6 oz ground beef into two 3‑oz balls. Place each ball on the hot skillet, let sit 30 seconds, then press firmly with a metal spatula to flatten into a thin patty. Season immediately with salt and pepper.

   Time: PT5M

7. Cook Patties and Add Chili Oil

   Cook the smashed patties for about 2 minutes on the first side until edges turn dark and crispy. Flip, add a drizzle of chili oil on top, and cook another 1‑2 minutes until desired doneness (medium‑well recommended). Remove and keep warm.

   Time: PT5M

8. Toast the Buns

   Spread butter on the cut sides of the brioche buns. Toast on the skillet, cut side down, until golden brown, about 1‑2 minutes.

   Time: PT2M

9. Assemble the Burger

   On the bottom bun, spread a generous layer of the Brazilian sauce, place a fried queso fresco slice, then the two smashed patties, followed by the crispy kale, roasted cherry tomatoes, and the fried egg. Drizzle a little more chili oil if desired, then cap with the top bun.

   Time: PT2M

Nutrition Facts

Calories

950

Protein

45 g

Carbohydrates

45 g

Fat

55 g

Fiber

4 g

Ingredient Substitutions

• Instead of Cherry Tomatoes: Grape tomatoes, regular tomatoes, diced
• Instead of Olive Oil: vegetable oil, avocado oil
• Instead of Kale: Swiss chard, spinach
• Instead of Queso Fresco: Paneer, firm feta
• Instead of Garlic: garlic powder (½ tsp)
• Instead of Mayonnaise: Greek yogurt, aioli
• Instead of Brazilian Hot Sauce: Sriracha, chipotle hot sauce
• Instead of Egg: egg white only, vegan egg substitute
• Instead of Brioche Buns: potato buns, pretzel buns
• Instead of Ground Beef (80/20): 80/20 ground turkey, plant‑based ground meat
• Instead of Salt: sea salt, kosher salt
• Instead of Black Pepper: white pepper
• Instead of Chili Oil: regular olive oil + pinch chili flakes
• Instead of Butter: margarine, olive oil

Equipment Needed

• Oven
• Baking Sheet
• Cast‑Iron Skillet or Griddle
• Food Processor or Blender
• Spatula (metal)
• Tongs
• Paper Towels
• Kitchen Timer
• Knife
• Cutting Board

Critical Steps — Do Not Skip

• Roasting cherry tomatoes to the right caramelization
• Crisping kale without sogginess
• Achieving a deep crust on the smash patty
• Frying queso fresco without it melting
• Balancing sauce heat with the fried egg

Chef Tips from the Video

• Use a cast‑iron skillet for the best crust on smash patties.
• Press the patty with a sturdy spatula and hold for 10 seconds for maximum sear.
• Add a pinch of smoked paprika to the chili oil for an extra smoky note.

Troubleshooting

Storage

Refrigerator: Store assembled burger wrapped tightly for up to 24 hours; reheat patty and egg separately to retain texture.

Freezer: Do not freeze assembled burger; you may freeze cooked patties and toasted buns for up to 2 months.

Room temperature: Best enjoyed immediately; if left out, consume within 2 hours.

Make-Ahead Tips

• Roast the cherry tomatoes a day ahead and store in an airtight container.
• Prepare the Brazilian sauce and keep refrigerated.
• Pre‑chop and dry the kale; keep in a paper‑towel‑lined container.

Frequently Asked Questions