Harry's Isles Of Capri Cheeseburger Recipe

Make patties

Combine ground chuck and ground brisket in a bowl; gently fold together until just combined (do not overwork). Divide into two portions (approx. 8–10 oz total each) and gently form into patties about 3/4 inch thick and slightly larger than the buns. Make a shallow dimple in the center of each patty with your thumb to prevent doming.

Season both sides of each patty with kosher salt and freshly ground black pepper just before cooking. Brush or rub a small amount of neutral oil on the outside of the patties or on your cooking surface to prevent sticking.

Preheat a cast-iron skillet or griddle over medium-high heat until very hot (2–4 minutes). Place patties on the hot surface and sear undisturbed for 3–4 minutes until a deep brown crust forms. Flip and cook 2–3 minutes more for medium (internal temp ~135–140°F). During the last 60–90 seconds of cooking, place a slice of white cheddar on each patty and cover briefly with a lid or tent with foil to melt.

While patties rest or while skillet is heating, make the jam. In a medium skillet over medium heat cook diced bacon until fat renders and bacon is crisp, about 6–8 minutes. Remove most of the bacon fat, leaving about 1 tbs in the pan (reserve bacon pieces).

Add 1 tbs unsalted butter to the skillet with the reserved bacon fat. Add thinly sliced shallots and cook over medium-low heat, stirring occasionally, until softened and translucent, about 6–8 minutes; reduce heat if they begin to brown too fast.

Add minced garlic and cook 30–45 seconds until fragrant. Stir in brown sugar, balsamic vinegar, and red wine (or water). Scrape up browned bits and reduce mixture over medium heat until sticky and jammy, about 4–6 minutes.

Stir in chopped thyme and optional hot sauce, return reserved bacon pieces to the pan, and season with salt and black pepper to taste. Remove from heat and let cool slightly; jam will thicken as it cools.

Halve the brioche buns and spread softened butter on cut sides. Toast buns, cut side down, in a clean skillet or on the griddle over medium heat until golden and crisp, about 1–2 minutes.

If using mayonnaise, lightly spread mayonnaise on the bottom bun. Place lettuce leaf on bottom bun, add tomato slices and a few red onion rings.

Place the cheddar-topped patty on the dressed bottom bun. Spoon 1–2 tablespoons of bacon shallot jam over the melted cheese. Top with the top bun and press lightly to set.

Rest assembled burger 1 minute before serving to allow juices to settle and jam to adhere.

Preheat oven to 425°F (220°C) if roasting. Cut potatoes into 1/4–3/8 inch fries. Rinse under cold water until water runs clear to remove starch, then pat very dry with a towel.

Toss potato sticks with 2 tbs oil, sea salt, black pepper and optional paprika. Spread in a single layer on a rimmed baking sheet lined with parchment, leaving space between fries.

Roast in preheated oven 20–28 minutes, flipping once halfway, until golden and crisp. For extra crispness, finish under broiler 1–2 minutes watching closely. If frying: heat oil to 325°F then fry until just cooked (3–4 minutes), remove to drain; raise oil to 375°F and fry to golden (1–2 minutes). Drain and season immediately.

Transfer fries to a serving dish and season with a pinch more salt. Serve alongside the burger.