Commoner’s Burger* Recipe
Brioche bun, double patty, our bacon, American cheese, dijonnaise, horseradish pickles, onion, fries
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Ingredients
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Burger
Fries
Method
Burger
- 1
Make the dijonnaise
In a small bowl combine Dijon mustard and mayonnaise and stir until smooth. Season with a pinch of salt and a grind of black pepper. Set aside.
- 2
Form and season patties
Divide the 8 oz ground beef into two equal portions and form each into a patty about 3/4 inch thick, slightly wider than the bun (they will shrink). Sprinkle both sides of each patty with kosher salt and freshly ground black pepper just before cooking.
- 3
- 4
Toast the bun
Halve the brioche bun. In the skillet used for bacon (drain off some fat leaving about 1 tsp, or use a clean skillet), melt 1 tablespoon butter over medium heat. Place bun cut-side down and toast until golden and slightly crisp, about 60 seconds. Remove and set aside.
- 5
Cook the patties
Wipe the skillet if there's excess bacon fat and return to medium-high heat. Add 1 tablespoon vegetable oil and let it shimmer. Add the patties and cook undisturbed 3-4 minutes for the first side (until a brown crust forms). Flip patties and immediately place one slice of American cheese on each patty; cook another 2-3 minutes for medium, covering the skillet for 30-45 seconds to help the cheese melt. Adjust time for desired doneness.
- 6
Assemble the burger
Spread the dijonnaise on the cut side of the bottom bun. Place the first cheese-topped patty on the bottom bun, then stack the second patty on top. Lay the two cooked bacon slices over the top patty. Arrange horseradish pickle slices over the bacon and top with 2–3 red onion rings. Cap with the top bun. Serve immediately, alongside the fries.
Fries
- 7
Prepare potatoes
Wash and (optional) peel the russet potato. Cut into even 1/4-inch sticks. Place cut fries into a bowl of cold water and soak at least 30 minutes to remove surface starch (this can be done while you prepare the burger components).
- 8
Dry thoroughly
After soaking, drain the potatoes and pat them completely dry on clean kitchen towels or paper towels. Proper drying prevents dangerous oil splatter and ensures crisp fries.
- 9
First fry (blanch)
Heat the frying oil in a deep fryer or heavy pot to 325°F (160°C). Working in small batches, fry the potato sticks 4-5 minutes until they are cooked through but pale and soft. Do not let them brown. Remove with a slotted spoon and drain on a wire rack or paper towels. Let rest 5 minutes.
- 10
Second fry (crisp)
Increase the oil temperature to 375°F (190°C). Fry the blanched fries in batches 2-3 minutes until golden brown and crisp. Drain on a rack or paper towels, immediately season with kosher salt to taste, and keep warm in a single layer while finishing remaining batches.
- 11
Plate and serve
Serve the hot fries in a side portion next to the assembled burger. Offer ketchup or other condiments if desired.
