Black Label Burger Recipe
8oz filet mignon, hand-chopped and grilled. Raclette, mushrooms, burger sauce, sesame seed bun and fries
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Ingredients
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Burger
Burger Sauce & Build
Fries
Method
Burger
- 1
Prepare and hand-chop beef
Trim any silver skin or large fat from the filet mignon. Cut the meat into 1/2" pieces and pulse by hand with a sharp chef's knife (or pulse briefly in a food processor in 2 short bursts) until coarsely chopped but not a paste. Form into one 8 oz patty about 3/4"–1" thick, handling as little as possible. Make a slight dimple in the center to prevent doming.
- 2
Season
Season both sides of the patty with kosher salt and freshly ground black pepper just before cooking.
- 3
Cook mushrooms
Heat a sauté pan over medium-high heat. Add 1 tablespoon unsalted butter and 1 tablespoon neutral oil. When butter foams, add the sliced mushrooms, minced shallot, minced garlic and thyme. Sauté, stirring occasionally, until mushrooms release their moisture and begin to brown, about 4–6 minutes. Season lightly with a pinch of salt and remove from pan. Keep warm.
- 4
Grill or sear the patty
Heat a heavy skillet or grill pan until very hot (medium-high to high). Brush the patty lightly with the neutral oil. Place patty on the hot surface and sear undisturbed for 3–4 minutes to form a brown crust. Flip and cook another 2–3 minutes for medium-rare (adjust time ±1–2 minutes for desired doneness). During the last 60–90 seconds of cooking, place the raclette slices on the patty and cover the pan with a lid or tent with foil to melt the cheese.
- 5
Rest
Transfer the cooked patty to a plate and rest for 3–4 minutes while you toast buns and finish fries. This preserves juiciness.
Burger Sauce & Build
- 6
Make burger sauce
In a small bowl combine mayonnaise, Dijon mustard, ketchup, Worcestershire sauce, chopped cornichons (or pickles) and lemon juice. Stir until smooth and taste; adjust seasoning with a pinch of salt if needed.
- 7
Toast buns
While the patty rests, melt 1 tablespoon unsalted butter in a skillet over medium heat. Split the sesame buns and toast cut sides in the butter until golden, about 1–2 minutes.
- 8
Fries
- 9
Prepare and fry fries
If you prefer twice-fried fries for extra crispness: first, rinse cut potatoes under cold water until water runs clear, then dry thoroughly on paper towels. Heat oil in a heavy-bottomed pot or fryer to 325°F (160°C). Fry potatoes in batches for 4–5 minutes until soft but not colored. Remove and drain on paper towels. Increase oil temp to 375°F (190°C) and fry again in batches until golden and crisp, 2–3 minutes. Drain on paper towels and immediately season with fine sea salt. If you don't have a thermometer, fry until they achieve the described appearance and bubbling reduces.