The Harbord Room burger

Here's how to make the juicy and notable burger at home

National Hamburger Day is coming up on May 28 so you'll definitely want to have your grill ready for some patties with friends on the deck. The Harbord Room's co-chef, Robbie Hojilla, wants to share his recipe for its juicy burger, made with beef brisket. 


4 large egg yolks
2 tbsp grainy mustard
2 tbsp lemon juice
2 tbsp sherry vinegar
1 tbsp thyme leaves
1 tbsp kosher salt
6 cloves garlic, chopped
2 cups canola oil
3/4 cup olive oil

Combine all aioli ingredients except oils in a food processor and mix until blended. While machine is running, slowly drizzle in both oils until emulsified. Add salt and pepper to taste. Set aside.


3 lb ground beef brisket
2 tsp salt and pepper
vegetable oil
8 slices aged cheddar cheese, more if desired
8 fresh buns

Transfer meat into a large bowl and season with salt and pepper. Mix with your hands until combined and form into 8 patties.

Preheat barbecue to medium.

Use a clean, oiled, hot grill and barbecue the patties for 5 to 6 minutes with the lid closed. Flip the burgers, top with cheese and continue cooking for 4 more minutes with the lid closed.

If the grill isn’t an option, coat a cast iron pan or skillet with a little oil and set over medium-high heat. Cook 4 patties until browned, about 4 minutes, then flip and top with cheese. Continue cooking for 4 more minutes (for medium-rare) until browned. Repeat with remaining patties.

To finish, smear aioli on bun, followed by the toasted burger patty, and your topping of preference. Serve with a side of hand-cut fries and your favourite summer beverage.

Prep Time:
15 minutes
Cook Time:
8 minutes