The Cs Burger Recipe

Mix and Form

Place ground beef in a large bowl. Add 2 tbs softened duck fat, kosher salt, black pepper and 1 tsp ice water if using. Gently fold with your hands or a spatula until combined; do not overwork. Divide into two 8 oz portions (approx. 1/2 lb each) and form into patties about 3/4" thick, making a slight indentation in the center to prevent doming.

Chill

Cover patties and refrigerate for at least 20 minutes to firm up while you prepare other components. This helps retain shape during cooking.

Cook

Heat a heavy skillet or cast-iron pan over medium-high heat until smoking slightly. Add 1 tbs duck fat (optional) or a neutral oil. Sear patties 3-4 minutes per side for medium (adjust time for desired doneness). During the last 1 minute of cooking, place 2 oz sliced white cheddar on each patty, cover the pan with a lid to melt the cheese. Remove patties and let rest 3 minutes.

Caramelize Onions

Heat 1 tbs olive oil and 1 tsp butter in a medium skillet over medium-low heat. Add 2 cups thinly sliced yellow onions and a pinch of salt. Cook, stirring occasionally, until soft and deep golden brown, about 25-30 minutes. Add 1 tsp sugar about halfway through to encourage caramelization. If onions begin to stick, lower heat and add a splash of water.

Finish Aioli

Let caramelized onions cool slightly, then chop finely. In a bowl, combine 1 cup mayonnaise, chopped caramelized onions, 1 tsp Dijon mustard, 1 tsp apple cider vinegar, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. Refrigerate until ready to use; flavors meld after 30 minutes.

Prep and Dredge

Separate the very thinly sliced onions into individual strands. In a shallow bowl, whisk together 1/2 cup all-purpose flour, 1/4 tsp smoked paprika, 1/4 tsp garlic powder and 1/2 tsp kosher salt. Toss onion strands lightly in the seasoned flour to coat; shake off excess.

Fry

Heat 2 cups neutral oil in a deep skillet or pot to 350°F (175°C). Working in small batches, fry the floured onion strands until crisp and golden brown, about 1-2 minutes. Use a slotted spoon to transfer to a paper towel-lined tray and sprinkle a little extra salt while hot.

Drain and Cool

Let tobacco onions cool completely so they crisp further. They should be thin, crunchy and slightly smoky from the paprika.

Toast Buns

Butter the cut sides of 2 brioche buns. Toast in a dry skillet or on a griddle over medium heat until golden and slightly crisp, about 1-2 minutes per side. Keep warm.

Build the cS Burger

Spread a generous tablespoon of the caramelized onion aioli on the bottom bun. Place optional lettuce and tomato if using. Set the rested, cheese-topped patty onto the bun. Pile a generous handful of tobacco onions on top of the melted cheddar for crunch and smoky flavor. Add more aioli to the top bun if desired, close the burger, and serve immediately.

Service Suggestions

Serve with fries or a crisp salad. For a richer flavor, drizzle a little of the reserved rendered duck fat over fries or use as a finishing touch on the patty.