The Copper Burger Recipe

Form and Season Patty

Divide the 8 oz ground beef into a single patty (or two if sharing). Lightly form into a round about 3/4 - 1 inch thick, handling minimally to keep it tender. Make a shallow dimple in the center with your thumb to prevent bulging. Season both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper immediately before cooking.

Cook Patty

Preheat a heavy skillet or cast-iron pan over medium-high heat until very hot (about 3–4 minutes). Add the patty and sear without moving 3–4 minutes until a deep brown crust forms. Flip and cook 3–4 minutes for medium (adjust time +/- for desired doneness). During the last 60–90 seconds of cooking, place a slice of white cheddar on top and cover the pan briefly to melt.

Toast Bun & Assemble

While the patty rests 1–2 minutes, spread 1 tbs butter on inside faces of the bun and toast in a separate skillet over medium heat until golden (about 1–2 minutes per side). Spread a generous layer (about 1–1.5 tbs) of the caramelized onion aioli on the bottom bun, place the melted-cheddar-topped patty, add a nest of tobacco onions, and finish with the top bun. Serve immediately with house fries.

Thinly slice 1/2 yellow onion. Heat 1 tbs olive oil in a small skillet over medium-low. Add the onion with a pinch of salt and cook, stirring occasionally, until soft and golden brown, about 12–15 minutes. If onions start to stick, add a few drops of water and continue cooking. Stir in 1/4 tsp brown sugar and 1/2 tsp sherry vinegar, cook 1 minute, then remove from heat and let cool slightly.

Combine 3 tbs mayonnaise, 1/2 tsp minced garlic, the cooled caramelized onions (reserve a small spoonful for garnish if desired), 1/2 tsp sherry vinegar, 1/4 tsp salt, and 1/8 tsp black pepper in a small bowl. Mix until smooth and adjust seasoning to taste. Chill briefly if time allows; spread on the bun when assembling.

Thinly slice 1/2 large yellow onion into very fine rings or strands. Separate into individual pieces. In a shallow bowl, whisk together 1/2 tbs flour, 1/2 tbs cornstarch, 1/4 tsp smoked paprika, and 1/4 tsp salt.

Toss the onion strands lightly with the dry mixture until evenly coated. Heat 1 cup vegetable oil in a small wide saucepan to 350°F (175°C) or until a small piece of bread sizzles immediately. Fry the coated onion strands in batches for 45–90 seconds until golden brown and crisp. Use a slotted spoon to transfer to a paper towel-lined plate and season immediately with a light pinch of salt. Keep warm or use at once to top the burger.

Cut 10 oz peeled russet potatoes into 1/4–1/2 inch fries. Rinse in cold water until water runs clear to remove excess starch, then pat very dry with paper towels.

Toss the dried fries with 2 tbs vegetable oil, 1/2 tsp sea salt, and 1/8 tsp black pepper in a bowl to coat. Spread in a single layer on a baking sheet (or air-fryer basket). Bake at 425°F (220°C) for 22–28 minutes, flipping once halfway, until golden and crisp. Alternatively, deep-fry at 350°F (175°C) for 4–6 minutes until crisp and golden. Sprinkle with additional salt and optional chopped parsley before serving.