Total 1 hour and 40 minutes
Active 60 mins
Makes 6 servings
We serve this burger at Magnolia Table, and I have to confess that it’s one of my favorite things on the menu. My boys love burgers of just about any kind, so I could probably get away with serving something a little plainer to them (and, of course, you can leave any part of this out if you have picky eaters—or let everyone pick their own toppings). I just love how a grilled buttered brioche bun holds a savory burger, sweet drip jam, creamy melted cheese, and peppery fresh arugula, so that every single bite is an amazing combination of flavors and textures.
TIP: Jo usually buys grass-fed beef because she likes the flavor, but you can use whatever you prefer. For this episode, she and Chip grind their own mix of brisket and chuck shoulder. She also halves the recipe and only prepares the Jalapeño Drip Jam.