The Comme Ça Burger

Staff Writer
The Comme Ça Burger
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
618
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
  • 4 light brioche buns, or other large hamburger buns, split
  • 1/4 Pound thinly sliced medium-sharp Cheddar cheese
  • 4 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.

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.

Nutritional Facts

Total Fat
28g
43%
Sugar
5g
N/A
Saturated Fat
11g
57%
Cholesterol
175mg
58%
Protein
61g
100%
Carbs
30g
10%
Vitamin A
87µg
10%
Vitamin B12
6µg
92%
Vitamin B6
1mg
68%
Vitamin C
2mg
3%
Vitamin D
0.4µg
0.1%
Vitamin E
0.8mg
4%
Vitamin K
12µg
15%
Calcium
322mg
32%
Fiber
2g
7%
Folate (food)
35µg
N/A
Folate equivalent (total)
111µg
28%
Folic acid
45µg
N/A
Iron
7mg
38%
Magnesium
72mg
18%
Monounsaturated
10g
N/A
Niacin (B3)
14mg
68%
Phosphorus
691mg
99%
Polyunsaturated
5g
N/A
Potassium
995mg
28%
Riboflavin (B2)
0.6mg
37.3%
Sodium
803mg
33%
Thiamin (B1)
0.5mg
36%
Trans
0.9g
N/A
Zinc
14mg
92%

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