Steakhouse Burger** Recipe

Prepare and cut potatoes

Peel (optional) and cut the potato into 1/4- to 3/8-inch sticks. Place cut fries in a bowl of cold water and soak for 20 minutes to remove excess starch. Drain and pat completely dry with paper towels.

Heat oil

In a heavy pot or deep fryer, heat vegetable oil to 325°F (163°C) for the first blanch. If you don't have a thermometer, heat until a small piece of bread sizzles gently.

Blanch fries

Fry the potatoes in batches for 4–5 minutes until soft but not colored. Remove and drain on paper towels. Let rest for at least 10 minutes (can be held while you cook burgers).

Finish fries

Increase oil temperature to 375°F (190°C). Fry blanched fries in batches for 2–3 minutes until golden and crisp. Drain on paper towels and immediately season with kosher salt and smoked paprika if using.

Cook bacon

In a medium skillet over medium heat, add bacon strips and cook until crisp, about 6–8 minutes, turning as needed. Transfer to a paper towel-lined plate and keep warm. Reserve 1 tablespoon of bacon fat in the skillet; discard excess.

Caramelize onions

In the same skillet with reserved bacon fat, add 1 tablespoon unsalted butter and the thinly sliced onion. Cook over medium-low heat, stirring occasionally, until soft and deeply golden, about 12–15 minutes. Stir in brown sugar and balsamic vinegar in the last 2 minutes, then season with 1/4 tsp salt and a pinch of black pepper. Transfer to a bowl and keep warm.

Sauté shiitakes

Wipe the skillet lightly, add 1 teaspoon olive oil, and heat over medium-high. Add sliced shiitake mushrooms and sauté 3–4 minutes until browned and tender. Season with a pinch of salt and pepper. Keep warm with the caramelized onions and bacon.

Form patties

Divide the 1/2 lb ground beef into two equal 1/4-lb portions and gently form each into a loose ball, then flatten into 3 1/2- to 4-inch patties about 1/2 inch thick. Make a slight dimple in the center of each patty to promote even cooking. Do not overwork the meat.

Season patties

Season both sides of each patty with 1/4 tsp kosher salt and a light sprinkle of freshly ground black pepper immediately before cooking.

Cook patties

Heat a cast-iron skillet or heavy griddle over medium-high until very hot and add 1 teaspoon neutral oil, swirling to coat. Cook patties 2–3 minutes on the first side without moving to develop a crust. Flip and cook 1.5–2 minutes on the second side. During the last 30–45 seconds of cooking, place an American cheese slice on each patty and cover the pan briefly to melt.

Make secret sauce

In a small bowl, combine 2 tablespoons mayonnaise, 1 teaspoon yellow mustard, 1 teaspoon ketchup, 1 teaspoon pickle relish, and 1/4 teaspoon Worcestershire sauce. Stir until smooth and taste, adjusting to preference.

Toast buns

Spread 1/2 tablespoon softened butter on the cut sides of the brioche bun. Toast buttered sides face down in a skillet over medium heat until golden, about 1–2 minutes.

Assemble burger

Spread half of the secret sauce on the bottom bun and the other half on the top bun. Place one cheese-topped patty on the bottom bun, then a spoonful of caramelized onions, half the sautéed shiitakes, and two strips of bacon (stack second patty on top and repeat onions, mushrooms, and bacon if desired for height). Drizzle 1 tablespoon sweet barbecue sauce over the stack before capping with the toasted top bun.

Serve

Place the assembled burger on a plate with the fries on the side. Serve immediately while hot.