Hamburguesa Recipe

cook onions

Heat a large skillet over medium-low heat. Add butter and olive oil. Add the thinly sliced onions and a pinch of kosher salt. Cook gently, stirring every few minutes, until soft and deep golden brown, 20–30 minutes. If onions start to stick, add 1–2 tablespoons water. Stir in brown sugar and balsamic vinegar in the last 2 minutes, then remove from heat and keep warm.

Whisk together mayonnaise, minced chipotle, lime juice, grated garlic, and salt in a small bowl until smooth. Taste and adjust heat or acidity as needed. Refrigerate until assembly.

fry shoestring potato sticks

In a medium heavy pot or deep fryer, heat vegetable oil to 350°F (175°C). Fry the shoestring potato sticks in small batches until golden and crisp, about 1–2 minutes. Use a slotted spoon to transfer to a paper towel-lined tray and season immediately with a little sea salt.

cook fries

In the same oil (or according to package instructions for frozen fries), cook the fries until golden and cooked through, 3–6 minutes depending on thickness. Drain on paper towels and season with sea salt.

form patties

Divide the 1 lb ground Angus into four equal portions (makes two double patties: two patties per burger) and gently form into 4 patties about 4 inches across and 3/4 inch thick. Do not overwork the meat. Make a slight dimple in the center of each patty with your thumb to prevent doming. Season both sides with kosher salt and freshly ground black pepper just before cooking.

cook patties

Heat a griddle or large skillet over medium-high heat and add 1 tablespoon vegetable oil, spreading to coat. When the surface is very hot, add two patties (for one burger) or cook two at a time without overcrowding. Cook for 3–4 minutes on the first side until a brown crust forms. Flip and cook 2–3 minutes more for medium (adjust time for desired doneness). During the last 1 minute of cooking, place two slices of American white cheese over each cooked patty so it melts. If making both burgers, transfer finished patties to a warm plate and keep loosely tented while you toast buns and assemble.

toast buns

Butter the cut sides of the brioche buns. In a separate skillet over medium heat, toast buttered buns cut-side down until golden, about 1–2 minutes.

Spread about 1/2 tablespoon chipotle aioli on the bottom half of each toasted brioche bun. Place one hot cheese-topped patty on the aioli, then top with the second patty (for a double). Spoon a generous portion of caramelized onions over the top patty. Add a handful (about 1/2 cup) of crispy shoestring potato sticks on top of the onions for crunch. Spread a thin layer of aioli on the top bun and close the burger. Serve immediately with fries on the side.