The F'n Burger Recipe

Form and season patties

Gently form the ground beef into a single 10 oz patty about 3/4–1 inch thick, taking care not to overwork the meat. Make a shallow dimple in the center with your thumb to help it cook flat. Season both sides generously with kosher salt and freshly ground black pepper (about 1 tsp each total). Let rest at room temperature while you prepare other components (10–15 minutes).

Grill or sear the patty

Heat a heavy skillet or grill over medium-high heat until very hot. If using a skillet, add 1 tsp neutral oil and tilt to coat. Place the patty on the hot surface and cook without moving for 4–5 minutes to develop a crust. Flip once and cook another 3–5 minutes for medium (internal temp ~135–140°F / 57–60°C). Adjust time for desired doneness. During the last 1–2 minutes of cooking, place 2 slices of white cheddar on top of the patty and cover with a lid or tent with foil to melt the cheese.

Toast the bun

While the burger finishes, spread softened butter on the cut sides of the brioche bun. Toast buttered sides in a skillet over medium heat or on the grill until golden and crisp, about 1–2 minutes. Keep warm.

Assemble

Place the melted-cheese-topped patty on the bottom brioche bun. Spoon a generous 2–3 tablespoons of applewood bacon onion jam over the cheese. Cap with the top brioche bun and serve immediately with shoestring fries.

Cook bacon

In a medium skillet over medium heat, add diced bacon and cook until the fat is rendered and pieces are crisp, about 6–8 minutes. Use a slotted spoon to remove most of the bacon to a paper towel-lined plate, leaving about 1–2 tablespoons of bacon fat in the pan.

Sweat onions and garlic

Add the finely diced onion to the bacon fat and cook over medium-low heat, stirring occasionally, until very soft and translucent, about 10–12 minutes. Add the minced garlic and cook 30–60 seconds more until fragrant.

Caramelize and finish jam

Increase heat to medium, add brown sugar and stir to coat the onions. Pour in apple cider vinegar and apple juice (or water) and scrape up any browned bits. Add Dijon mustard, fresh thyme (if using), and freshly ground black pepper. Simmer gently until the mixture is thick and jammy, about 6–8 minutes. Stir back the reserved crisp bacon pieces, taste, and adjust seasoning. Remove from heat and keep warm or refrigerate if making ahead. Use about 2–3 tablespoons per burger.

Prepare potatoes

Using a mandoline or sharp knife, cut potatoes into very thin matchsticks (shoestring). Rinse the cut potatoes under cold water until the water runs clear to remove starch. Pat thoroughly dry with clean kitchen towels or paper towels — moisture will cause oil splatter.

Fry fries

Heat vegetable oil in a deep skillet or heavy-bottom pot to 350°F (175°C). Fry the potatoes in small batches to avoid crowding for 2–3 minutes until pale gold and crisp. Use a slotted spoon to transfer to a paper towel-lined tray. If you want extra crispness, fry a second time at 375°F (190°C) for 30–60 seconds. Drain and immediately season with fine sea salt.