Pan Roasted Black Angus Hamburger* Recipe

Prepare eggs

Slice the peeled hard-boiled eggs in half. Reserve one yolk and one white to finely chop; finely chop the remaining whites and set all chopped egg aside.

In a small bowl, mash the reserved yolk with the Dijon mustard and white wine vinegar until smooth.

Whisk in the olive oil slowly to form a loose emulsion, then fold in the chopped egg whites, minced shallot, chopped capers, chopped cornichons, parsley and chives. Season with salt and pepper to taste. Refrigerate until ready to serve (can be made up to 24 hours ahead).

If making fries, cut russet potatoes into 1/4- to 1/2-inch sticks; leave skins on if desired. Rinse under cold water until water runs clear to remove starch, then pat very dry with towels.

Optional: toss dried fries with 1 tbs cornstarch for extra crispness, shaking off excess.

In a deep heavy pot or deep-fryer, heat vegetable oil to 325°F (163°C). Fry the potatoes in batches for 3–4 minutes until soft but not browned. Remove and drain on paper towels.

Increase oil temperature to 375°F (190°C). Fry potatoes again in batches for 2–3 minutes until golden and crisp. Drain on paper towels, season immediately with 1 tsp salt, and keep warm.

For slaw, combine shredded cabbage and shredded carrot in a bowl.

Whisk together apple cider vinegar, mayonnaise, honey, salt and pepper. Toss dressing with cabbage mixture until evenly coated. Taste and adjust seasoning; squeeze lemon if using. Chill briefly while preparing burger.

Form two 8-oz portions of the ground beef into two even patties (or two 4-oz patties if you prefer smaller). Make a shallow dimple in the center of each patty with your thumb to help them cook evenly. Season both sides liberally with kosher salt and freshly ground black pepper.

Heat a heavy skillet (cast iron recommended) over medium-high heat until very hot. Add 1 tbs neutral oil and 1 tbs unsalted butter; swirl to melt the butter and coat the pan.

Place patties in the hot skillet without crowding. Sear for 3–4 minutes on the first side without moving to develop a brown crust.

Flip the patties and immediately reduce heat to medium. Cook for another 3–4 minutes for medium doneness (adjust time for desired doneness). During the last 1–2 minutes of cooking, place sliced Gruyère on each patty and cover the pan with a lid to melt the cheese.

Remove patties to a plate and tent loosely with foil to rest for 3–5 minutes while finishing buns and fries/slaw.

Butter the brioche buns lightly and toast face-down in the skillet over medium heat until golden, about 30–60 seconds per side.

Assemble the burger: spread 1–2 tablespoons of Sauce Gribiche on the bottom bun, place the Gruyère-topped patty, add any additional sauce if desired, and cap with the top bun.

Plate the burger with a generous portion of Clark's Fries or a side of slaw. Spoon extra Sauce Gribiche on the side for dipping or garnish.

Serve immediately while hot. Estimated plating: 1 burger per person with fries or slaw.