Jul 14 2026
Restaurants›Boar's Head Grill & Tavern›Boar's Head Burger* Recipe

Boar's Head Burger* Recipe

Inspired by Boar's Head Grill & Tavern
Time35m
Serves1

Half pound freshly ground chuck, grilled on a brioche bun with lettuce, tomato, onion & Boar’s Head steak sauce, served with french fries

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Ingredients

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Burger

French Fries

Method

Burger

  1. 1

    Form patty

    Divide the 1/2 lb ground chuck into a single patty shape about 3/4-inch thick and roughly 4 inches in diameter. Handle gently — overworking will make the burger dense. Make a shallow dimple (~1/2 inch wide and very shallow) in the center of the patty with your thumb to help it cook flat.

  2. 2

    Season

    Season both sides of the patty evenly with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper just before cooking.

  3. 3

    Preheat grill or pan

    Preheat a grill or heavy skillet (cast iron preferred) over medium-high heat until very hot, about 5 minutes. If using a pan, brush or rub 1 tsp vegetable oil on the surface to prevent sticking.

  4. 4

    Cook patty

    Place the patty on the hot grill or skillet. Cook undisturbed for 4 minutes to develop a crust. Flip and cook for another 3 to 4 minutes for medium (internal temperature about 145–150°F / 63–66°C). Adjust time +/- for desired doneness. Do not press down on the patty while cooking.

  5. 5

    Toast bun

    While the patty finishes, spread 1 tsp softened butter on the cut faces of the brioche bun. Place them butter-side down on the grill or in a skillet for 1 minute, until golden and lightly crisp.

  6. 6

    Assemble burger

    Place the toasted bottom bun on a plate. Lay the lettuce leaf on the bun, add the cooked patty, then top with 2 slices of tomato and 3 onion rings. Spoon 2 tablespoons of Boar's Head steak sauce over the onions (or on the top bun if preferred). Cap with the top brioche bun and serve immediately.

French Fries

  1. 7

    Prepare potatoes

    Cut the scrubbed russet potato into 1/4- to 3/8-inch thick sticks. Rinse the cut fries under cold water until the water runs clear to remove excess starch, then pat completely dry with a clean kitchen towel or paper towels.

  2. 8

    Heat oil

    In a medium saucepan or deep fryer, heat 1 cup vegetable oil to 350°F (175°C). If you don't have a thermometer, heat until a small piece of potato sizzles gently on contact.

  3. 9

    Fry

    Fry the potatoes in batches so they don't crowd the pan. Cook each batch for 3 to 4 minutes until pale golden and cooked through. Remove to a paper towel–lined tray to drain.

  4. 10

    Crisp (optional double-fry)

    For crisper fries, allow the first fry to cool 3–5 minutes, then return batches to the hot oil at 375°F (190°C) for 1 to 2 minutes until deep golden and crisp. Drain on paper towels.

  5. 11

    Season and serve

    Immediately sprinkle the fries with 1/2 tsp kosher salt to taste, toss gently, and serve alongside the burger.

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