Boxcar Steak Burger Recipe

Roast poblanos

Preheat broiler to high (or heat a gas burner). Lightly oil the poblanos with 1 tsp olive oil and place on a foil-lined sheet. Broil or char over flame, turning every few minutes, until skins are blackened and blistered all over (8–12 minutes). Transfer to a bowl and cover tightly with plastic wrap or a lid to steam for 10 minutes.

When cool enough to handle, peel off charred skins, remove stems and seeds, and chop poblanos into thin strips or dice. Set aside.

Make smoked tomato aioli

In a small bowl combine 1/2 cup mayonnaise, 2 tsp smoked tomato paste, 1 tsp lemon juice, 1/2 tsp minced garlic, 1/4 tsp smoked paprika, 1/4 tsp salt, and 1/8 tsp black pepper. Stir until smooth. Fold in half of the chopped roasted poblano (reserve the rest for topping). Taste and adjust seasoning. Refrigerate until ready to assemble.

Candy the pancetta

Preheat oven to 375°F (190°C). Line a rimmed baking sheet with foil and a wire rack. Lay pancetta slices on the rack in a single layer. Sprinkle evenly with 2 tbsp brown sugar and 1/4 tsp cracked black pepper. Bake 10–14 minutes until edges are crisp and sugar is bubbling and caramelized. Watch closely to avoid burning. Remove and let cool on rack; candied pancetta will crisp further as it cools. Break into pieces when cool.

Fry the shallots

While pancetta bakes, heat 3/4 cup vegetable oil in a small heavy skillet over medium-high heat to 350°F (175°C) or until a small piece of shallot sizzles. If desired, lightly toss shallot slices with 1 tbsp flour to help crisp. Fry shallot slices in batches until golden brown and crisp, about 1–2 minutes per batch. Remove with a slotted spoon to a paper towel-lined plate and immediately sprinkle with 1/8 tsp salt. Let cool to crisp.

Prepare potatoes

Preheat oven to 425°F (220°C) if roasting (or heat oil for deep fry). Cut potatoes into 1/3–1/2" matchsticks. Rinse in cold water until water runs clear to remove starch, then pat dry thoroughly with towels.

Toss dried fries with 2 tbsp vegetable oil (or par-fry them if deep frying) and 1 tsp cornstarch if using. Spread in a single layer on a baking sheet.

Roast in the preheated oven 25–30 minutes, turning once, until golden and crisp. If frying, deep fry at 350°F (175°C) in batches until golden, drain on paper towels. Immediately toss hot frites with 3/4 tsp salt, 1/4 tsp black pepper, 1/4 tsp garlic powder, 1/2 tsp thyme leaves and 1 tbsp chopped parsley. Keep warm.

Form patties

Divide 1.25 lb ground beef into 2 equal portions (about 10 oz each). Gently form into slightly larger-than-bun patties, making a shallow dimple in the center of each to reduce puffing. Season both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper (divide evenly). Brush or rub each patty with 1 tbsp Worcestershire sauce total and 1 tbsp neutral oil across both patties before cooking.

Cook patties

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot. Add a light film of oil. Cook the patties 3–4 minutes per side for medium (adjust time for desired doneness). During the last minute of cooking, place 2 oz raclette slices (or equivalent) on each patty and cover the pan off heat for 30–60 seconds to melt cheese, or transfer to a 400°F (200°C) oven for 1–2 minutes to finish melting.

Toast buns

While patties rest 2–3 minutes, butter the cut sides of the buns and toast in a skillet or on a griddle until golden (about 1–2 minutes).

Assemble the burgers: spread a generous tablespoon of smoked tomato aioli on the bottom bun, add a layer of reserved roasted poblano strips, place the raclette-topped patty on top, scatter pieces of candied pancetta and a small handful of fried shallots over the cheese, add a final dollop of aioli on the top bun if desired, and close. Serve immediately with herbed frites.