Jesse’s Big Kahuna Burger

July 1st, 2023

As much as we love a simple, no-frills burger, with nothing but a slab of cheese and a slice of tomato, there’s so much more you can do with this summer favorite. A few additional ingredients can turn your typical burger into a culinary masterpiece! 

Just in time for burger season, our culinary team has created four original burger recipes that are anything but traditional. Each week “Elevate Your Burger” we’ll be bringing you another one to add to your summer barbecue repertoire.

This week’s burger recipe, Jessie’ Big Kahuna Burger, is brought to you by our fearless prepared foods manager, Jesse Newton-Ward.

“That is a tasty burger…” S.L.J. 


  • 6-8 oz of your favorite local beef (80/20)
  • 1 Brioche bun
  • 2 slices cheddar, one slice American cheese
  • 3 oz of your favorite mushroom, portobellas for example
  • ½ of a white onion
  • Pinch of arugula
  • Few slices of shaved red onion 


  • Mayonnaise 
  • Pickles, Grillo’s zesty dills for example
  • Sriracha
  • Grey Poupon
  • Olive oil for sautéing 

 Spice blend for coating burger

  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon paprika
  • Pinch Celtic sea salt 


  1. Preheat a well-seasoned cast iron pan or nonstick skillet.
  2. Slice brioche.
  3. Place two slices cheddar in pan, when they begin to bubble, place brioche directly on top of cheese.
  4. Leave undisturbed for 1-2 minutes, until cheese turns golden brown and can be removed easily from the pan, leave your pan on low heat.(This is the ‘frico’ method, and adds a nice crispy, chewy texture to your bun, set bun aside)
  5. Slice mushrooms and white onion, begin caramelizing in another small pan.
  6. While mushrooms and onions brown, mix the garlic powder, paprika and sea salt in a small bowl and coat your burger patty generously in this spice blend.
  7. Cast iron or nonstick skillet should be very hot by now, nearly smoking. Carefully place seasoned burger into lightly oiled pan.
  8. While burger cooks, mix mayonnaise, Dijon, sriracha and minced pickle in small bowl, spread onto frico brioche.
  9. Flip burger when droplets of blood begin to show on the uncooked surface. Burger should have a crisp char on the cooked side, don’t be afraid of the char!
  10. Place sauteed mushrooms and onion on top of burger, top that with a slice of American. The cheese will melt as burger finishes.
  11. Continue building bun, layering arugula and shaved red onion.
  12. Remove finished burger from pan, place onto your perfected brioche bun, and indulge in a truly tasty burger. 

Bon appétit! 

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