Half-pound Burger With Tomato Marmalade And Pommes Fries Recipe

Prepare and cook marmalade

Heat a small saucepan over medium heat and add 1 tsp olive oil. Add the finely chopped tomatoes and cook, stirring occasionally, until they soften and release their juices, about 6–8 minutes.

Stir in 3 tablespoons granulated sugar and 1 tablespoon red wine vinegar. Bring the mixture to a gentle simmer and reduce heat to low. Continue to simmer, stirring occasionally, until the mixture thickens and resembles a loose jam, about 12–18 minutes total. If the tomatoes are very watery, simmer up to 20 minutes.

During the last 5 minutes of cooking, stir in 1 tsp grated lemon zest, 1/4 tsp freshly ground black pepper and 1/4 tsp crushed red pepper flakes (if using). Taste and adjust sugar or vinegar to balance sweet-tart flavor. Remove from heat and let cool to room temperature; marmalade will thicken further as it cools.

Cut and rinse potatoes

Cut peeled russet potatoes into 1/4–1/2 inch sticks (pommes-style). As you cut, place fries in a large bowl of cold water. Once all are cut, rinse under cold water until the water runs clear to remove excess starch.

Soak the cut potatoes in cold water for at least 30 minutes (or up to 2 hours) to further remove starch and ensure crispness. If short on time, soak 30 minutes; for best results soak longer.

Drain the potatoes and dry thoroughly with kitchen towels or a clean dish towel. Any surface moisture will cause oil to spit and reduce crispness.

Fry twice for crispness

Heat 3–4 cups oil in a heavy pot or deep fryer to 325°F (160°C). Blanch the fries in batches for 3–4 minutes until just tender and pale (do not brown). Remove and drain on a wire rack or paper towels. Let cool for 5–10 minutes.

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches again for 2–3 minutes until golden and crisp. Remove to a rack or paper towels, immediately season with 1 tsp kosher salt and 1/4 tsp freshly ground black pepper, and toss with 1 tbsp chopped parsley if using. Keep warm in a low oven (200°F/95°C) while finishing burgers.

Form patty

Divide 0.5 lb ground beef into one ball and gently form into a patty roughly 4–4.5 inches in diameter and about 3/4 inch thick, making a slight dimple in the center with your thumb to prevent bulging while cooking. Handle the meat as little as possible to keep it tender.

Season

Season both sides generously with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper just before cooking.

Cook

Heat a cast-iron skillet or heavy-bottom pan over medium-high heat until very hot. Add 1 tablespoon unsalted butter and let it melt and foam but not burn. Place the patty in the hot skillet and cook without moving for 4–5 minutes to develop a deep sear.

Flip the patty and immediately top with the two slices of cheddar cheese. Cook for an additional 4–5 minutes for medium (adjust time ±1–2 minutes for desired doneness). Internal temperature for medium is about 140–145°F (60–63°C).

During the last minute of cooking, toast the brioche bun cut sides down in the skillet until lightly browned and buttered (use melted butter from the pan or add a teaspoon more if needed).

Remove the patty to rest for 2–3 minutes. While resting, spread a thin layer of mayonnaise and/or mustard on the bun bottoms if using. Place leaf lettuce on the bottom bun, set the patty with melted cheddar on top, add a generous tablespoon of cooled tomato marmalade, and finish with two thin red onion slices. Top with bun crown and serve immediately.

Plate the burger with a portion of pommes fries on the side. Offer extra tomato marmalade and condiments alongside. Serve hot.