The Comme Ça Burger

The Comme Ça Burger
Staff Writer
Comme Ça

While he’s usually known for his classic brasserie fare at his Los Angeles restaurants, chef David Myers has received quite a bit of attention for his house burger — so much so that his West Hollywood location has devoted an entire night of the week (Tuesday) to burgers. The burger is traditionally prepared with all of the classic trimmings, but it’s the spicy mayonnaise with ketchup, cayenne, and chili powder mixed in that keeps us going back to it.

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4
Servings
598
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2  Pounds  ground beef chuck, 80 percent lean
  • Kosher salt and freshly ground black pepper, to taste
  • 2  Tablespoons  mayonnaise
  • 1/2  Tablespoon  ketchup
  • Pinch of  cayenne
  • Pinch of  chili powder
  • 1  Cup  finely shredded iceberg lettuce
  • light brioche buns, or other large hamburger buns, split
  • 1/4  Pound  thinly sliced medium-sharp Cheddar cheese
  • thin onion slices

Directions

Lightly shape meat into four 4-by-1-inch patties, and refrigerate 1 to 2 hours.

Heat the oven to 375 degrees. Prepare a hot fire on a grill, or heat a large cast-iron skillet over high heat for 3 to 4 minutes. Sprinkle each burger all over with ½ teaspoon kosher salt and season generously with black pepper. Sear burgers on grill or in skillet for 2 minutes on each side. Transfer burgers to a broiler pan and bake for 4 minutes for medium-rare. Remove pan from oven. Position an oven rack closest to broiler element, and heat broiler to high.

In a bowl, whisk the mayonnaise with ketchup, cayenne, and chili powder, and season with salt and black pepper. Add lettuce and stir to coat. Toast the buns. Top the burgers with Cheddar and broil until the cheese melts, about 30 seconds. Set the burgers on bottom buns and top with lettuce and onion slices. Cover with top bun and serve, whole or cut in half.

Nutritional Facts

Total Fat
29g
41%
Sugar
5g
6%
Saturated Fat
11g
46%
Cholesterol
195mg
65%
Carbohydrate, by difference
20g
15%
Protein
64g
100%
Vitamin A, RAE
16µg
2%
Vitamin B-12
8µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
16µg
18%
Calcium, Ca
101mg
10%
Choline, total
206mg
48%
Fiber, total dietary
1g
4%
Folate, total
60µg
15%
Iron, Fe
7mg
39%
Magnesium, Mg
58mg
18%
Niacin
12mg
86%
Pantothenic acid
2mg
40%
Phosphorus, P
548mg
78%
Riboflavin
1mg
91%
Selenium, Se
63µg
100%
Sodium, Na
487mg
32%
Water
197g
7%
Zinc, Zn
23mg
100%

Burger Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Burger Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.