224 Burger Recipe
caramelized onion aioli, yellow cheddar, apple wood smoked bacon, hand-cut french fries
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Ingredients
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Burger
Caramelized Onion Aioli
Hand-Cut French Fries
Method
Caramelized Onion Aioli
- 1
Cook onions
Heat 2 tbs olive oil and 1 tbs butter in a medium skillet over medium-low heat. Add the thinly sliced onions and a pinch of salt. Cook, stirring every few minutes, until soft and golden, about 25–30 minutes. If onions begin to stick, add 1–2 tbs water to deglaze. Stir in 1/2 tsp sugar and 1 tsp balsamic vinegar in the last 2 minutes, cook 1–2 minutes more, then remove from heat and let cool slightly.
- 2
Make aioli
In a bowl, combine 1/2 cup mayonnaise, 1 tsp lemon juice, 1/2 tsp Dijon mustard, 1/4 tsp salt, and 1/8 tsp black pepper. Stir until smooth. Chop about half of the cooled caramelized onions finely and fold them into the mayonnaise mixture. Reserve the other half of the onions for topping the burgers whole or as desired. Taste and adjust seasoning; refrigerate until ready to assemble.
Hand-Cut French Fries
- 3
Prep potatoes
Wash and peel the russet potatoes (peeling optional). Cut each potato into 1/4–3/8-inch sticks for classic fries. Rinse the cut fries under cold water until water runs clear to remove surface starch. Soak the fries in a large bowl of cold water for at least 30 minutes (up to 2 hours) to improve crispiness. Drain and pat completely dry with kitchen towels. If using cornstarch, toss the dried fries with 1 tbs cornstarch to coat lightly.
- 4
Fry potatoes (two-step method)
Heat oil in a heavy pot or deep fryer to 325°F (162°C). Working in batches, fry the fries for 3–4 minutes until pale and just tender but not browned. Remove and drain on a wire rack or paper towels. Increase oil heat to 375°F (190°C). Fry the blanched fries a second time, in batches, for 2–3 minutes until golden brown and crisp. Drain on paper towels, season immediately with 1 tsp kosher salt and 1/4 tsp ground black pepper, and keep warm in a 200°F (95°C) oven while finishing remaining batches.
Burger
- 5
Form patties
Divide 1.25 lb ground beef into four equal portions (about 5 oz each) for four smaller burgers or two larger ones depending on desired size. Gently form each portion into a patty roughly the diameter of the buns, about 3/4-inch thick. Make a shallow dimple in the center of each patty with your thumb to reduce puffing during cooking. Season both sides with 1 tsp salt and 1/2 tsp black pepper total distributed across patties.
- 6
- 7
Cook patties and melt cheese
Heat a griddle or heavy skillet over medium-high heat and brush with 1 tbs vegetable oil. When very hot, add patties (do not overcrowd). Cook patties 3–4 minutes per side for medium (adjust time for desired doneness). In the last 1 minute of cooking, place a slice of yellow cheddar on each patty and cover the pan for 30–60 seconds to melt the cheese.
- 8
- 9
Assemble burgers
Spread about 1 to 1 1/2 tbs of the caramelized onion aioli on the bottom bun. Place leaf lettuce (if using) and a tomato slice (if using) on the bun. Add the cheddar-topped patty, then 2 slices of apple wood smoked bacon per burger. Top with a spoonful (about 1 tbs) of whole caramelized onions reserved earlier for extra flavor. Spread a little aioli on the top bun if desired. Close and serve immediately with hand-cut fries.