The “Duffified” Burger

Chef Brian Duffy really hits it out of the park with his “Duffified” burger thanks to a garlic and rosemary-basted ground beef patty and layers of goodies atop our buttery brioche bun. From bottom to top: rosemary aioli, shredded lettuce and onions, roasted tomatoes, basted beef burger patty, roasted shiitake mushrooms, goat cheese, prosciutto bacon, and a fried egg. Holy cow!


  • Gonnella brioche buns
  • 8 oz ground beef
  • 1 stick butter
  • ½ bunch thyme
  • ½ c shiitake mushrooms
  • 1 free range egg
  • 1 tbsp Herbes de Provence
  • 1 garlic clove
  • 1-2 sprigs rosemary
  • 4 slices prosciutto
  • 2 oz goat cheese
  • 2 oz iceberg lettuce, shaved
  • 1 oz red onion, shaved
  • 1-2 roma tomatoes
  • Olive oil
  • Salt and pepper to taste

For the aioli:

  • ½ bunch rosemary
  • ½ c mayo
  • 1 clove garlic, minced


  1. Cut tomatoes into small wedges. Toss with olive oil, salt, and pepper to taste, and roast at 400 degrees for 8-10 minutes. Repeat process for the shiitake mushrooms.
  2. Place prosciutto on cooking sheet and bake at 400 degrees for 8-10 minutes.
  3.  Make the rosemary aioli. Mince and press garlic clove and mix with mayo and one tablespoon chopped fresh rosemary. Set aside. 
  4. Season ground beef patty with salt and black pepper and sear for 2 minutes on each side.
  5. Brush brioche bun with butter and a sprinkle of Herbes de Provence, and toast for 3-4 minutes.
  6. Add butter, olive oil, a sprig of rosemary, and a garlic clove to pan, and baste the burger patty for about 4 minutes.
  7. Top burger with goat cheese, remove from pan, and let sit for 2 minutes.
  8. Spread rosemary aioli on brioche bun.
  9. Top with shaved lettuce, onion, and roasted tomatoes.
  10. Place burger patty and top with shiitake mushrooms, fried egg, and prosciutto bacon. Finish with the top half of the bun.