Name: Premiere on Broadways Premiere Burger Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb ground beef (80/20); 1 tsp kosher salt; 0.5 tsp black pepper; 4 each American cheese slices; 4 each sesame seed burger buns; 2 tbsp unsalted butter (softened); 1 cup thinly sliced dill pickles (or cucumbers); 0.5 cup white vinegar; 0.5 cup water; 1 tbsp granulated sugar; 0.5 tsp kosher salt; 1 each garlic clove (lightly crushed); 0.5 tsp black peppercorns; 0.5 cup mayonnaise; 1 tsp garlic (minced); 1 tsp lemon juice; 0.5 tsp Dijon mustard; 0.25 tsp salt; 0.25 tsp black pepper; 2 each russet potatoes (medium, peeled or scrubbed); 2 cups vegetable oil (for frying) or neutral oil for oven-baking; 1 tsp kosher salt; 0.25 tsp black pepper; 1 each large eggs (for fried egg); 2 each bacon strips (cooked); 0.5 each ripe avocado (sliced)

Method

House Pickles

In a small saucepan combine white vinegar, water, sugar, kosher salt, garlic clove and peppercorns. Heat just until sugar dissolves and mixture is warm but not boiling, about 2–3 minutes.

Place sliced pickles or cucumbers into a clean jar or bowl. Pour warm brine over the slices, press down to submerge. Let cool to room temperature, then refrigerate at least 30 minutes (preferably 1 hour) before serving. Keeps refrigerated up to 1 week.

Garlic Aioli

In a small bowl combine mayonnaise, minced garlic, lemon juice, Dijon mustard, salt and black pepper. Whisk until smooth and emulsified.

Taste and adjust seasoning. Cover and refrigerate for at least 15 minutes to let flavors meld.

Fries

If frying: cut potatoes into 1/4- to 1/3-inch sticks, rinse in cold water until water runs clear, then dry thoroughly on a towel. Heat oil in a deep pot to 325°F (163°C). Blanch fries in batches 3–4 minutes until soft but not browned. Remove and drain on paper towels.

Increase oil temperature to 375°F (190°C). Fry blanched fries in batches until golden and crisp, about 2–3 minutes. Drain on paper towels, immediately season with kosher salt and black pepper. If oven-baking: toss potato sticks with 2 tbsp oil, spread on a single layer on a baking sheet, bake at 425°F (218°C) for 25–30 minutes, flipping halfway, until golden and crisp; season immediately.

Burger

Divide the ground beef into 4 equal portions (about 4 oz each) and lightly form into patties about 3/4-inch thick and slightly larger than the buns. Do not overwork the meat. Press a shallow dimple into the center of each patty with your thumb to reduce puffing while cooking.

Season both sides of each patty with kosher salt and black pepper just before cooking.

Heat a heavy skillet or griddle over medium-high heat until very hot. Toast the cut sides of the sesame buns in the pan with a little softened butter until golden, about 30–45 seconds; set aside.

Add the patties to the hot skillet (no oil needed if pan is well seasoned). Cook for 3–4 minutes on the first side without moving to develop a crust.

Flip the patties and immediately place one American cheese slice on each patty. Cook another 2–3 minutes for medium (adjust time for desired doneness). Remove patties to a plate and tent loosely with foil for 2 minutes.

To assemble each Premiere Burger: spread about 1 tablespoon of garlic aioli on the bottom bun, place the cheeseburger patty on top, add 2–3 tablespoons of house pickles, then top with the bun crown that was butter-toasted.

If using optional toppings: for egg — fry 1 large egg in butter or oil over-medium so the white is set and yolk remains runny, season with a pinch of salt and pepper and place on top of the cheese before pickles. For bacon — place 2 cooked bacon strips atop the cheese before pickles. For avocado — add sliced avocado to taste on top of the cheese before pickles.

Serve immediately with a generous portion of fries on the side and extra aioli for dipping if desired.