Miniburger Recipe

Prepare sauce

In a small bowl combine mayonnaise (4 tbs) and Dijon mustard (2 tbs). Whisk until smooth and refrigerate until assembly.

Toast buns

Split brioche buns and spread a thin layer of softened butter on cut sides. Heat a skillet over medium heat and toast cut sides 1–2 minutes until golden. Keep warm.

Form patties

Place ground beef (800 g) in a bowl. Add kosher salt (2 tsp), black pepper (1 tsp) and Worcestershire sauce (1 tbs). Gently mix just until combined; avoid overworking. Divide into 8 equal portions (~100 g each) and gently form into round patties slightly wider than the buns, making a shallow dimple in the center of each to reduce puffing.

Cook patties

Heat a heavy skillet or griddle over medium-high and add 1 tbs vegetable oil. When shimmering, add patties in batches without crowding. Cook 3 minutes on the first side until a brown crust forms. Flip, place a cheddar slice on each patty, cover loosely with a lid, and cook another 2–3 minutes for medium (adjust to desired doneness). Transfer to a plate and rest 2 minutes.

Prep potatoes

Peel (optional) and cut russet potatoes (800 g) into thin sticks about 6–8 mm thick. Rinse in cold water until water runs clear to remove excess starch, then soak in cold water for at least 20 minutes (or up to 2 hours) to firm the fries.

Dry and (optional) coat

Drain and thoroughly dry the fries with a clean towel. Toss with 1 tbs cornstarch if using, this helps extra crisping.

Fry

Heat neutral oil in a deep pot to 160°C (320°F) for the first blanch. Fry potatoes in batches until just tender and pale golden, about 4–5 minutes. Remove to a rack. Increase oil temperature to 190°C (375°F) and return fries in batches, frying until golden brown and crisp, about 2–3 minutes. Drain on paper towels and immediately season with fine sea salt (1 tsp).

Cut cucumber

Wash the cucumber and cut into long sticks roughly the same length as the mini burgers and about 6–8 mm thick to mimic fries.

Quick pickle

Whisk rice vinegar (2 tbs), sugar (1 tsp), salt (1 tsp) and sesame oil (1 tsp, optional) in a bowl until sugar dissolves. Add cucumber sticks and toss to coat. Let sit at room temperature for 10–15 minutes or refrigerate up to 1 hour. Drain just before serving. These are served cold and crisp as a refreshing contrast to hot fries.

To assemble each miniburger: spread a thin layer of the mayo-Dijon sauce on both cut sides of a toasted brioche bun. Place a cheddar-topped beef patty on the bottom bun. If desired, add a few cucumber fries on top of the cheese for crunch and brightness. Cap with top bun. Serve immediately with a portion of hot friet and a small pile of komkommerfriet on the side.

Yield: makes 8 miniburgers. Serve hot for best texture; fries should be crisp and cucumber fries chilled or cool.