The Comstock Burger Recipe

Make and crisp tuiles

Heat a nonstick or stainless steel skillet over medium heat until hot. Place tablespoon-sized mounds of grated manchego spaced 2–3 inches apart in the pan and press slightly to form thin rounds. Cook 2–3 minutes until edges turn golden and cheese is bubbling; carefully loosen with a thin spatula and flip for 15–30 seconds if needed to brown lightly. Transfer to a cooling rack or parchment; tuiles crisp further as they cool. Make these first so they are ready when assembling.

Cook tomato jam

Warm a medium saucepan over medium heat and add 1 tsp olive oil. Add minced shallot and sauté 1–2 minutes until translucent. Add the diced tomatoes, sugar, red wine vinegar, optional sherry or balsamic, thyme, salt, and pepper. Bring to a gentle simmer, reduce heat to low, and cook uncovered, stirring occasionally, until thick and jammy, about 20–25 minutes. Taste and adjust salt or vinegar. Remove from heat and cool slightly; the jam will thicken as it cools.

Caramelize onions

Heat a skillet or griddle over medium heat and add 1 tbsp olive oil. Toss onion rings with 1/4 tsp salt and 1/4 tsp sugar. Add onions in a single layer and cook 6–10 minutes, turning occasionally, until softened and deeply golden at the edges. Reduce heat if they brown too quickly. Remove and keep warm.

Prepare and fry

Rinse cut potatoes under cold water until water runs clear to remove excess starch; drain and pat dry with paper towels. Heat oil in a deep pot or heavy skillet to 325°F (160°C). Fry potatoes in batches for 4–6 minutes until soft but not browned. Remove to a rack or paper towels. Increase oil temperature to 375°F (190°C) and fry a second time in batches 2–3 minutes until golden and crisp. Drain, sprinkle with fine sea salt, and keep warm.

Make aioli

In a small bowl combine 1/2 cup mayonnaise, minced garlic, lemon juice, Dijon mustard, salt, and pepper. Whisk until smooth and refrigerate until ready to use. Taste and adjust seasoning; if the garlic is strong, let aioli rest 10–15 minutes to mellow.

Form patties

Divide the 1 lb ground beef into two equal portions (about 8 oz each). Gently form into loose patties about 3/4" thick and slightly wider than the buns (they will shrink). Make a shallow dimple in the center of each patty with your thumb to encourage even cooking. Season both sides with kosher salt and black pepper just before cooking.

Cook patties

Heat a cast-iron skillet or griddle over medium-high heat and add 1 tbsp vegetable oil. When shimmering, add the patties and cook without moving for 3–4 minutes until a brown crust forms. Flip and cook 3–4 minutes more for medium (adjust time for desired doneness). If you prefer cheese melted over the patty, place the manchego tuile on the patty in the last 30–60 seconds of cooking to adhere slightly (note: manchego tuiles are crisp — placing them briefly on the patty warms them but they may soften). Remove patties and let rest 2 minutes.

Toast buns

Meanwhile, butter the cut sides of the buns with the softened butter. Place buttered sides down on the skillet or griddle until golden, about 1 minute. Remove and keep warm.

Spread about 1 tbsp garlic aioli on the bottom bun. Layer 2 butter lettuce leaves on the aioli. Place the cooked patty on top of the lettuce. Spoon 1–2 tablespoons tomato jam over the patty. Top with 2–3 grilled onion rings. Gently place a manchego tuile on top of the onions (if the tuile softened while warming on the patty, it will still provide a textural contrast). Spread a thin smear of aioli on the top bun if desired, close the sandwich and serve immediately with a portion of hot fries on the side.