BURGERS & FRIES AT HOME
I’ll show you my techniques for crispy oven baked fries, good quality burgers, balsamic caramelized onions and a zingy garlic aioli.
SERVES 4
INGREDIENTS
1 1/2lb lean ground beef
Kosher salt & freshly cracked black pepper
4 hamburger buns, brioche or sesame seed (higher quality is better!)
4 large Yukon gold potatoes
2-3 tbsp olive oil
1 medium red onion, thinly sliced
2 tbsp balsamic vinegar
2 tsp sugar
1 tbsp butter, unsalted
1/2 c neutral oil such as vegetable, corn, grape-seed
3 peeled garlic cloves
1 large egg yolk, at room temperature
1/2 tsp fresh squeezed lemon juice
120g sharp cheddar, brie or blue cheese
4 tbsp of dijon mustard
Optional toppings: butter lettuce or arugula
Vegetarian substitute: portobello mushroom steaks
DIRECTIONS
1. Wash potatoes leaving the skin on and cut potatoes into desired size fries, the skinnier the better for ultimate crispiness.
2. Let potatoes soak in cold water in a bowl for at least 30 minutes. Remove from water and dry very well. You can spin in a salad spinner and remove extra dampness with paper towel.
3. Preheat oven to 375°F.
4. Toss potatoes with oil, salt and pepper.
5. Bake for 20 minutes then turn the oven up to 425° and cook fries until golden, about 25-30 minutes more.
6. Smash your garlic cloves and in a small pan heat the oil gently allowing the garlic to infuse. Remove from pot and cool.
7. In a pan on medium-low heat add in your butter, balsamic, sugar and onions, allow to reduce and caramelize slowly.
8. In a bowl gently mix together your ground beef, liberal amount of kosher salt & freshly cracked black pepper. This is the only seasoning we need for the burgers. It is very important to handle the meat gently and not overwork. Form into 4 patties.
If you are working with portobello mushrooms steaks, season with olive oil, salt, pepper, Worcestershire, a grated clove or garlic and a splash of soy sauce.
9. Using a small bowl add in the egg yolk, lemon juice and a pinch of salt. Slowly whisking drizzle in the garlic oil drop by drop. Make sure to move VERY slowly to allow the oil and egg to emulsify. Adjust seasoning if needed, eggs and oil often need a generous amount of salt.
10. On medium high heat, drizzle your cast iron pan with a splash of olive oil and/or butter, add your patties into the cast iron pan and sear to develop a crust for at least 3 minutes. Flip and smash down for 2-3 minutes.
11. Place your cheese on choice on top of burgers for last minute and cover to allow cheese to melt.
12. Remove and build burger with garlic aioli, caramelized balsamic onions, dijon and lettuce if using. Serve with frites and extra garlic aioli.