Tavern Burger * Recipe

Chop the bacon into 1/2-inch pieces. Thinly slice the onion.

In a medium skillet over medium heat, add the chopped bacon and cook, stirring occasionally, until fat renders and bacon is crisp-tender, about 6–8 minutes. Remove bacon with a slotted spoon to a paper-towel-lined plate, leaving the bacon fat in the pan. Reserve cooked bacon.

If pan is very greasy, remove all but 1 tablespoon of fat. Add butter and olive oil to the pan and reduce heat to medium-low. Add the sliced onion and a pinch of salt. Cook, stirring occasionally, until soft and beginning to caramelize, 12–18 minutes. If onions brown too quickly, lower the heat.

When onions are deeply softened, stir in the brown sugar and cook 1–2 minutes to dissolve. Add apple cider vinegar and balsamic vinegar and scrape up any browned bits. Add thyme leaves, return the cooked bacon to the pan, and simmer gently until mixture is sticky and jam-like, about 3–5 minutes. If mixture becomes too dry, add up to 2 tablespoons water. Taste and season with additional salt and pepper as needed. Remove from heat and set aside.

Divide the ground beef into four equal portions (about 5 oz / 140 g each for 4 buns). Handle the meat gently and form into loose patties slightly wider than the buns, about 3/4-inch thick. Make a slight dimple in the center of each patty with your thumb to prevent doming while cooking.

Season both sides of each patty with kosher salt and freshly ground black pepper. Lightly brush or rub each patty with 1 teaspoon Worcestershire sauce (split across patties) for extra flavor.

Heat a heavy skillet or cast-iron pan over medium-high heat and add 1 teaspoon neutral oil or olive oil. When the pan is very hot (shimmering but not smoking), add the patties. Cook without moving until a deep brown crust forms, about 3–4 minutes.

Flip the patties and immediately top each with a slice of Gruyère cheese. Cook another 3–4 minutes for medium (adjust time +/- for desired doneness). Remove patties to a plate and loosely tent with foil to rest for 5 minutes.

While the patties rest, slice the brioche buns in half. Heat a clean skillet over medium heat and add 1 tablespoon unsalted butter. Once melted and foaming, place bun cut sides down and toast until golden, 1–2 minutes. Remove and keep warm.

Slice the tomato into 1/4-inch thick rounds and season lightly with salt and pepper. If using mayonnaise and Dijon, spread mayonnaise on the bottom bun and a thin smear of Dijon on the top bun.

Dress frisée lightly: toss the frisée in a small bowl with a pinch of salt and 1/2 teaspoon olive oil and a few drops of vinegar if desired (optional). This gives slight lift and seasoning to the greens.

Place the bottom brioche bun on a plate. Add a small handful (about 1/2 cup) of dressed frisée.

Place the rested, cheese-topped burger patty on the frisée.

Spoon about 2 tablespoons of the bacon-onion marmalade over each patty (adjust to taste).

Top with a slice of tomato and a little more frisée if desired.

Close with the top brioche bun and serve immediately.