Balboa Burger On A Baguette Recipe

Quick pickle

In a small saucepan combine 1/2 cup white vinegar, 1/2 cup water, 2 tsp sugar, 3/4 tsp kosher salt, 1/2 tsp mustard seeds and 1/4 tsp black peppercorns. Bring just to a simmer to dissolve the sugar and salt, then remove from heat and let cool 2 minutes.

Place 3/4 cup thinly sliced red onion (and 1/2 cup cucumber slices if using) into a jar or bowl. Pour the warm brine over the vegetables so they are fully submerged. Let sit at room temperature for 30 minutes for quick pickles, or refrigerate for at least 2 hours (best overnight). Reserve pickling liquid and bring to room temp before assembling.

Cut and rinse

Using a mandoline or sharp knife, cut the peeled russet potato into very thin matchstick (shoestring) strips. Place the cut potatoes in cold water and rinse until water runs clear to remove excess starch. Soak 10–15 minutes.

Dry and fry

Drain and pat the fries completely dry on paper towels. In a medium heavy pot or deep skillet, heat 2 cups oil to 350°F (175°C). Fry the potatoes in small batches for 2–3 minutes until pale golden and just cooked through. Remove with a slotted spoon to a tray lined with paper towels. Increase oil to 375°F (190°C) and refry batches for 1–2 minutes until crisp and golden. Drain on paper towels and immediately season with 1/2 tsp fine kosher salt. Keep warm until serving.

Form patties

Divide 1 lb ground beef into two equal portions and gently form into 2 thin patties slightly larger than the baguette width (they will shrink). Handle the meat as little as possible. Season both sides with 1 tsp kosher salt (total) and 1/2 tsp freshly ground black pepper.

Toast baguette

Split the 8–10 inch baguette lengthwise. Spread 1 tbsp softened butter on the cut sides and toast in a hot skillet or under a broiler until golden and crisp, about 1–2 minutes per side. Keep warm.

Cook patties

Heat a cast-iron skillet or griddle over high heat until smoking hot. Add the patties and press slightly with a spatula to get good contact. Cook 2–3 minutes per side for medium (adjust time for desired doneness). Place a slice of cheese on each patty in the last 30–45 seconds and cover the pan briefly to melt.

Assemble burgers: spread 2 tbsp burger sauce or mayo on the bottom toasted baguette half. Place one cheese-topped patty on the baguette, top with butter lettuce leaves, a generous handful of house-made pickles & pickled onions (drain excess brine), and tomato slices if using. Close with the top baguette half and press lightly. Cut in half if desired.

Place the assembled Balboa Burger on the plate and serve with a portion of hot shoestring fries alongside. Offer extra pickles, ketchup or burger sauce on the side. Serves 2 if sharing small portions, or 1 very hearty serving.