The Brick Burger

The Brick Burger delivers a rich blend of savory beef, roasted garlic, creamy sauce, and layered textures that turn a simple meal into something unforgettable. This version has been updated with USA friendly ingredients using clean, alcohol free, and pork free components that keep the experience just as indulgent as the original.

In this guide, you will learn how to prepare the Brick Burger step by step while using carefully selected pantry staples, flavor boosters, and high quality cheeses and bread that fit the recipe perfectly. By the end, you will master a burger that is juicy, balanced, and full of character from the first bite to the last.

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Step by Step Guide to Making The Brick Burger

Ingredient List

Roasted Garlic Butter
Unsalted butter
Roasted Garlic Puree
Kosher salt
Black pepper

Donkey Sauce
Mayonnaise
Roasted Garlic Puree
Yellow mustard such as Annie’s Organic Yellow Mustard
Worcestershire substitute such as Crystal Worcestershire
Kosher salt
Black pepper

Donkey Burgers
Sweet pickle relish
Diced drained jarred pimientos
Ground beef 80 percent lean
Kosher salt
Black pepper
Sourdough buns such as Dave’s Killer Bread Organic Burger Buns or Angelic Bakehouse Burger Buns or La Brea Bakery Telera Rolls
Kosher dill pickle thinly sliced
Sweet onion thinly sliced
Swiss cheese such as Tillamook Swiss Cheese or Cabot Creamery Swiss Cheese or Organic Valley Baby Swiss Cheese
Sliced deli ham made from beef such as Wellshire Farms Uncured Beef Ham or Boar’s Head Simplicity All Natural Beef Ham
Beefsteak tomato thinly sliced

Roasted Garlic Puree
Garlic heads
Olive oil
Kosher salt
Black pepper

How to Prepare The Brick Burger Step by Step

Start by preparing the roasted garlic puree since it will be used in both the butter and the sauce. Slice the tops off the garlic heads to expose the cloves. Place them on a sheet of foil, drizzle with olive oil, and season with salt and pepper. Fold the foil into a tight pouch and roast at three hundred fifty degrees until soft and golden which typically takes thirty five to forty minutes. Let them cool slightly then squeeze out the tender cloves and puree until smooth. This puree will add depth and sweetness to the entire dish.

Next prepare the roasted garlic butter. In a bowl combine softened butter with the garlic puree, a pinch of salt, and a few grinds of pepper. Mix until creamy and cohesive. Melt three tablespoons for the burgers and keep the rest chilled for spreads or cooking later in the week.

Move on to the donkey sauce. In a medium bowl combine mayonnaise, garlic puree, Annie’s Organic Yellow Mustard, Crystal Worcestershire, salt, and pepper. Mix until smooth and silky. This sauce adds tang, richness, and a garlicky punch to the assembled burger. Set aside four tablespoons for burger assembly.

To prepare the patties stir together the relish and pimientos in a small bowl and set aside. Shape the ground beef into four patties about four inches wide. Season each side with salt and pepper. Heat your grill to high and sear the patties for four to five minutes until juices rise to the surface then flip and grill three minutes more. Let the patties rest so the juices reabsorb into the meat.

Brush the cut sides of the buns with melted garlic butter and toast on the grill until crisp and golden. This step adds crunch and prevents the buns from becoming soggy. Reduce the grill heat to medium as you prepare to assemble the burgers.

Spread a tablespoon of donkey sauce on each bun half. On the bottom bun place pickle slices and onion slices followed by the warm burger patty. Spoon a teaspoon of the relish mixture on top. Add two slices of Tillamook Swiss Cheese for melt and creaminess then layer slices of beef ham and fresh tomato. Cap with the toasted top bun.

To achieve the signature brick effect wrap each burger tightly in heavy foil then return them to the grill with a brick placed on top. The weight compresses the ingredients together and gives a diner style pressed finish. Grill four to five minutes then flip and press again for three to four minutes. Rest slightly before unwrapping and serving.

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Tips and Tricks for a Better Brick Burger

Use high quality beef with an eighty percent lean ratio to ensure the patties stay juicy. Overworking the meat while shaping the patties will make them dense so handle lightly for the best texture. A hot grill is essential for building a deep char that locks in flavor.

Roasted garlic adds sweetness and complexity that raw garlic cannot replicate. Make extra puree and freeze it in small portions for future cooking. When toasting buns watch closely as they brown fast once brushed with butter.

For perfectly melted cheese place it on the patties during the final minute of grilling before the brick pressing stage. Choose sturdy buns that can handle the weight and moisture of the stack since lighter rolls may tear.

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Notes for Success

The relish and pimiento mixture adds brightness and acidity which balance the richness of the sauce and the beef. If you prefer a mild taste finely chop the pimientos to distribute them more evenly.

Ground beef shrinks during cooking so shaping the patties slightly larger than the bun ensures even coverage. Resting cooked patties is essential as it prevents juices from spilling out when assembling the burger.

Pressed burgers stay warmer longer because the foil traps heat. Be careful when unwrapping to avoid steam. To maintain texture avoid stacking assembled burgers on the same plate before serving.

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Storage Guidelines

Roasted garlic puree keeps up to three days refrigerated in an airtight container. The roasted garlic butter lasts three to five days and can also be frozen for extended storage. Donkey sauce keeps up to six days sealed in the refrigerator.

Uncooked burger patties can be refrigerated for up to twenty four hours or frozen for up to three months. If freezing place parchment between patties to prevent sticking.

Leftover assembled burgers do not maintain their best texture but can be wrapped and stored for one day. Reheat in foil in a warm oven to restore some moisture. Buns should be stored in a sealed bag to retain softness.

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Conclusion

The Brick Burger blends seasoned beef, creamy sauces, aromatic garlic, melted cheese, and layered textures into a bold satisfying meal. With thoughtful ingredient selections and simple techniques you can prepare a standout burger that delivers rich flavor and a pressed finish that sets it apart. These steps, tips, and notes give you everything you need to recreate a delicious version anytime you crave a hearty and memorable burger.

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