Chop Burger Recipe

Make brine

In a small saucepan, combine 1/2 cup white vinegar, 1/2 cup water, 1 tablespoon sugar and 1/2 teaspoon kosher salt. Warm over medium heat, stirring, just until sugar and salt dissolve (do not boil). Remove from heat.

Place thinly sliced red onion in a heatproof jar or bowl and pour the warm brine over the onions. Press down so onions are submerged. Let cool to room temperature, then refrigerate for at least 30 minutes (can be made up to 3 days ahead). Yield: about 1 cup pickled onions.

Rinse cut potatoes under cold water until water runs clear to remove excess starch. Pat completely dry with clean kitchen towels or paper towels.

Pour 2 cups neutral oil into a heavy pot or deep fryer and heat to 325°F (160°C). Working in batches, fry potatoes for 4–5 minutes until soft but not browned. Remove with a slotted spoon and drain on paper towels.

Increase oil temperature to 375°F (190°C). Fry the par-cooked fries a second time for 2–3 minutes or until golden and crisp. Drain on paper towels and immediately season with 1 tsp fine sea salt and 1/4 tsp black pepper. Keep warm in a single layer on a baking sheet in a 200°F (95°C) oven while finishing burgers.

Divide the 1.25 lb beef blend into four equal portions (about 5 oz / 140 g each). Gently form each portion into a slightly wider-than-the-bun patty about 3/4-inch thick, handling the meat as little as possible to keep texture tender. Make a slight dimple in the center of each patty with your thumb to prevent doming during cooking.

Season both sides of each patty with kosher salt (about 1/2 tsp per side) and freshly ground black pepper just before cooking.

Heat a heavy cast-iron skillet or griddle over medium-high heat until very hot. Add 1 tablespoon unsalted butter and let it melt and foam.

Add the patties to the skillet without overcrowding. Cook 3–4 minutes on the first side until a deep brown crust forms. Flip and place 1 slice of aged white cheddar on each patty, then cook 2–3 minutes more for medium doneness (adjust time if you prefer rarer or more well done). During the last 30 seconds, add remaining tablespoon of butter to the pan and baste the patties with the melted butter for added flavor.

While patties finish, toast brioche buns cut-side down in a separate pan or on the griddle for 30–60 seconds until golden and lightly crisp.

Cook bacon: In a skillet over medium heat, lay out 8 slices of bacon and cook 3–5 minutes per side until crisp. Transfer to paper towels to drain and keep warm. (Alternatively, bake bacon at 400°F/200°C for 12–15 minutes on a lined sheet.)

Mix the burger sauce: in a small bowl combine 1/2 cup mayonnaise with 2 tablespoons Dijon mustard. Taste and adjust (add a pinch of salt or a teaspoon of pickle brine from the pickled onions for brightness if desired).

To assemble each Chop Burger: spread about 1 tablespoon burger sauce on the bottom bun, place a lettuce leaf (optional), set the hot cheddar-topped patty on top, add two slices of crispy bacon, a generous spoonful (about 2 tablespoons) of pickled red onions, then the top bun. Press gently to compact.

Serve immediately with a portion of hot French fries on the side.