Kerry Simon’s Ultimate Burger: A Culinary Legend’s Masterpiece

The first time I encountered Kerry Simon’s Ultimate Burger, it wasn’t on a menu or in a glossy magazine, but through hushed, reverent tones from fellow chefs. Whispers of a burger that defied convention, a symphony of unexpected flavors that left ketchup in its dust. I recall a particular chef, usually stoic and reserved, recounting his experience with wide eyes and an almost childlike wonder, admitting he’d barely touched his condiments, so complete was the flavor profile. This legend of a burger, featured in the intense crucible of Iron Chef America, has lingered in my mind as a benchmark for what a burger could be. It’s a testament to Simon’s genius that he could take something as familiar as a burger and elevate it into an unforgettable gastronomic event, proving that true culinary artistry lies in knowing how to orchestrate seemingly disparate elements into perfect harmony.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 20-25 minutes
• Total Time: 40-45 minutes
• Servings: 4
• Yield: 4 burgers
• Dietary Type: Omnivore

Ingredients

This burger isn’t about a laundry list of exotic items; it’s about the precise, deliberate inclusion of each component to build layers of flavor and texture.

• 4 slices apple-smoked bacon
• 4 medium portabella mushrooms, finely chopped
• 2 garlic cloves, thinly sliced
• 2 shallots, thinly sliced
• 1 lb ground chuck (aim for 80/20 lean-to-fat ratio for optimal juiciness)
• 1 tablespoon olive oil
• 1/4 cup dark beer (a stout or porter works beautifully)
• 1/2 cup celery leaves, chopped
• 3/4 cup bacon, finely minced (this is in addition to the bacon slices used for rendering)
• 1 tablespoon fresh thyme, chopped
• Salt and freshly ground black pepper to taste
• 4 brioche bread buns, sliced horizontally
• Aged cheddar cheese, sliced (enough to generously top each burger)
• 2 roma tomatoes, sliced

Equipment Needed

You won’t need an arsenal of specialized tools for this masterpiece, just the essentials:

• Large skillet or cast-iron pan
• Medium bowl
• Spatula
• Knife and cutting board
• Grill or another skillet for toasting buns

Instructions

The magic of Kerry Simon’s Ultimate Burger lies in its meticulous assembly. Each step builds upon the last, creating a complex yet harmonious flavor profile.

1. Render the Bacon & Sauté the Aromatics: Begin by placing the 4 slices of apple-smoked bacon in a cold, large skillet or cast-iron pan. Turn the heat to medium and let the bacon render slowly until it’s crispy. Once cooked, remove the bacon from the pan and drain it on paper towels, reserving the rendered fat in the pan. To this flavorful fat, add the finely chopped portabella mushrooms, thinly sliced garlic cloves, and thinly sliced shallots. Sauté this mixture over medium heat for about 3-4 minutes, or until the mushrooms are tender and lightly browned, and the aromatics are softened. Remove the mushroom mixture from the heat and set it aside to cool.

2. Prepare the Burger Patties: In a medium bowl, combine the 1 lb of ground chuck, 1 tablespoon of olive oil, 1/4 cup of dark beer, the chopped celery leaves, the 3/4 cup of finely minced bacon, and the 1 tablespoon of chopped fresh thyme. Season generously with salt and freshly ground black pepper. Gently mix these ingredients with your hands until just combined. Be careful not to overmix, as this can result in tough burgers. Shape the mixture into four equal patties, approximately 3/4 inch thick, creating a slight indentation in the center of each to prevent them from puffing up during cooking.

3. Grill the Burgers: Preheat your grill to medium-high heat, or heat a separate skillet over medium-high heat. Grill the burgers for your desired doneness. For medium-rare, this typically takes about 4-5 minutes per side. Adjust cooking time for your preferred level of doneness.

4. Toast the Buns: While the burgers are grilling, slice the brioche bread buns horizontally, ensuring the slices are roughly the same size as your burger patties. Toast the cut sides of the buns on the grill or in a separate skillet until they are golden brown and slightly crisp.

5. Melt the Cheese: During the last minute or two of grilling the burgers, add the aged cheddar cheese slices to the top of each patty. Cover the grill or pan briefly to allow the cheese to melt beautifully.

6. Assemble the Ultimate Burger: Once the burgers are cooked and the cheese is melted, it’s time for the grand finale. Top each cheesed burger patty with a generous portion of the sautéed mushroom mixture. Then, add a few slices of roma tomato on top of the mushrooms. Finally, place the prepared burger creations between the toasted slices of brioche bread.

Expert Tips & Tricks

To truly elevate this burger experience, a few chef-level insights can make all the difference:

• Quality of Ingredients is Paramount: For this burger, where each component plays a vital role, using high-quality ingredients is non-negotiable. Opt for apple-smoked bacon for that distinct smoky depth, fresh thyme, and good quality aged cheddar. The fat content of the ground chuck (80/20 is ideal) is crucial for juiciness and flavor.
• Don’t Overwork the Meat: When combining the burger ingredients, be gentle. Overmixing can develop the gluten in the meat, leading to a tougher, less tender burger. Aim for just enough mixing to incorporate everything evenly.
• The Indentation Technique: Pressing a slight indentation into the center of each patty before grilling is a simple but effective trick. It helps the burger cook more evenly and prevents the dreaded “burger dome.”
• Rendered Fat is Liquid Gold: Don’t discard the bacon fat! It’s the perfect medium to sauté the mushrooms, shallots, and garlic, infusing them with incredible flavor from the outset.
• Toasting the Buns is Key: A lightly toasted brioche bun provides a crucial textural contrast to the tender burger and juicy toppings. It also prevents the bun from becoming soggy, a common burger pitfall.

Serving & Storage Suggestions

This burger is best enjoyed immediately after assembly, when the flavors are at their peak and the textures are perfect. Serve it as is, perhaps with a side of crispy sweet potato fries or a simple, crisp green salad.

If you find yourself with leftovers (though unlikely!), it’s best to store the components separately. The cooked burger patties can be refrigerated in an airtight container for up to 2 days. The sautéed mushroom mixture can also be stored separately for up to 3 days. Reheat the patties gently in a skillet or oven to preserve their juiciness, and warm the mushroom mixture before assembling. The toasted buns are best made fresh, so it’s advisable to toast new buns if you’re reheating leftovers.

Nutritional Information

While the exact nutritional profile can vary based on specific ingredient brands and portion sizes, here’s an estimated breakdown:

Nutrient	Amount per Serving	% Daily Value
Calories	449 kcal
Calories from Fat	255 kcal
Total Fat	28.3 g	44%
Saturated Fat	11.7 g	59%
Cholesterol	95 mg	32%
Sodium	450 mg	19%
Total Carbohydrate	20.5 g	7%
Dietary Fiber	2.1 g	8%
Sugars	8.2 g	9%
Protein	28.5 g	57%

Note: Nutritional values are approximate and can vary.

Variations & Substitutions

While this recipe is a perfect execution of Kerry Simon’s vision, here are a few ways you can play with it:

• Cheese Choices: If aged cheddar isn’t your preference, a sharp Gruyère, a tangy fontina, or even a classic American cheese would be excellent alternatives.
• Mushroom Medley: For an even richer mushroom flavor, consider a mix of finely chopped cremini and shiitake mushrooms alongside the portabellas.
• Bun Alternatives: While brioche is ideal for its richness and soft texture, a toasted challah or even a high-quality potato bun could work. For a gluten-free option, ensure you have a sturdy gluten-free bun that can hold up to the toppings.
• Spice it Up: If you enjoy a little heat, a pinch of red pepper flakes can be added to the mushroom sauté, or a thin spread of sriracha aioli on the bun.

FAQs

Q: Why is the bacon minced and used as an ingredient in the patty?
A: The finely minced bacon is incorporated directly into the ground chuck mixture, melting and rendering as the burger cooks, adding an unparalleled depth of savory, smoky flavor and extra richness to every bite.

Q: What kind of dark beer is best for the burger?
A: A stout or a porter is ideal. Their robust, malty flavors complement the beef and other ingredients beautifully without being overpowering.

Q: Can I make the mushroom and bacon mixture ahead of time?
A: Yes, the sautéed mushroom and shallot mixture can be made a day in advance and stored in an airtight container in the refrigerator. Allow it to come to room temperature or gently reheat before assembling the burgers.

Q: What makes the celery leaves important in this recipe?
A: The chopped celery leaves add a subtle, fresh, herbaceous note that cuts through the richness of the beef and bacon, adding a surprising brightness to the overall flavor profile.

Q: Is it okay to use pre-sliced mushrooms for the sauté?
A: While pre-sliced mushrooms can work in a pinch, finely chopping fresh portabellas allows for better integration into the flavor base and a more pleasing texture when mixed into the burger.

Final Thoughts

Kerry Simon’s Ultimate Burger is more than just a recipe; it’s an experience. It’s a testament to the power of thoughtful ingredient selection and precise execution. Each bite is a revelation, a complex dance of savory, smoky, earthy, and rich flavors that will have you questioning why you ever settled for less. I encourage you to gather these carefully chosen ingredients, follow these steps with intention, and prepare to be amazed. When you take that first bite and realize ketchup has become an afterthought, you’ll understand the true genius of this burger. Serve it with a crisp, hoppy IPA or a bold Cabernet Sauvignon to complete this unforgettable culinary journey.