Le Rouge Burger Recipe

Form patties

Divide the 1 lb ground beef into two equal portions (approx 8 oz each). Gently form each into a patty about 3/4 inch thick and slightly larger than the buns; handle the meat lightly to avoid compacting. Season both sides with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper.

Cook patties

Heat a cast-iron skillet or heavy pan over medium-high heat until shimmering. Add 1 tbsp softened butter and let it melt and coat the pan. Add the patties and cook undisturbed 3–4 minutes until a brown crust forms. Flip and cook another 3 minutes for medium (adjust time for desired doneness). In the last 1 minute of cooking, place two provolone slices on each patty, cover the pan with a lid to melt the cheese quickly. Remove patties to a plate and tent with foil to rest.

While the patties rest, make the Dijon aioli. In a small bowl whisk together 1/2 cup mayonnaise, 2 tsp Dijon mustard, 1 tsp fresh lemon juice, 1/2 tsp grated garlic, 1/4 tsp black pepper and 1/8 tsp salt until smooth. Taste and adjust seasoning. Refrigerate until assembly.

In the same skillet used for the burgers (wipe out excess fat leaving browned fond), melt 1 tbsp butter over medium heat. Add 1 tbsp minced shallot and sauté 30–45 seconds until softened but not browned. Add 1 tsp crushed whole black peppercorns and cook 10 seconds to bloom the aroma.

If using, carefully add 2 tsp brandy/cognac and flame or let it reduce for 20 seconds. Add 1/2 cup beef stock and scrape up browned bits from the pan. Simmer until slightly reduced, about 2–3 minutes. Stir in 1/4 cup heavy cream and 1/2 tsp Dijon mustard, reduce heat to low and simmer 1–2 minutes until sauce coats the back of a spoon. Season with 1/4 tsp salt. Keep warm until serving.

Prep potatoes: cut peeled russets into 1/4–1/3 inch sticks. Rinse under cold water until water runs clear to remove starch, then dry thoroughly with a clean kitchen towel or paper towels.

Heat 1 cup vegetable oil in a heavy skillet or deep pan to 325°F (medium heat). Working in batches if necessary, add fries and blanch (par-cook) until softened but not browned, 3–4 minutes. Remove with a slotted spoon and drain on paper towels.

Increase oil temperature to 375°F (or raise heat to medium-high). Return blanched fries to hot oil and fry until golden and crispy, about 2–3 minutes. Transfer to a paper towel-lined tray, immediately season with 1 tsp kosher salt and toss with 2 tbsp finely chopped chives.

Toast buns: spread 1 tsp butter (or olive oil) on cut sides of 2 brioche buns. Heat a clean skillet over medium and toast cut sides until golden, about 1–2 minutes.

Build burger: spread a generous layer of Dijon aioli on the bottom bun. Place the provolone-topped patty on the aioli, spoon 1–2 tablespoons of peppercorn sauce over the cheese (reserve extra sauce for the side), then top with the bun crown.

Plate: serve the burger with a generous portion of crispy frites sprinkled with chives on the side. Spoon any remaining peppercorn sauce in a small ramekin for dipping.