Proof Signature Burger Recipe

Form patties

Divide the 1 lb ground Guernsey beef into two equal portions (about 8 oz each). Lightly shape into loose patties about 3/4 inch thick and 4 inches across. Avoid overworking meat to keep burgers tender.

Season

Season both sides of each patty with 1/2 teaspoon salt and 1/4 teaspoon black pepper (from the total listed). If using, brush or mix 1 tsp Worcestershire sauce into the surface of each patty. Set aside at room temperature while you prepare other components (10–15 minutes).

Cook patties

Preheat a cast-iron skillet or heavy pan over medium-high heat until very hot (about 5 minutes). Add a light swirl of oil if pan is dry. Sear patties 3–4 minutes on the first side without pressing. Flip and cook another 2–3 minutes for medium (internal ~ 140–145°F / 60–63°C). In the last 1 minute of cooking, place two cheddar slices on each patty, cover the pan with a lid to melt cheese. Transfer patties to a warm plate and loosely tent with foil for 3–5 minutes to rest.

While patties rest or during cooking, place bacon slices in a cold skillet in a single layer. Cook over medium heat, turning occasionally, until evenly browned and crisp, about 8–10 minutes. Transfer to paper towel–lined plate to drain. Keep warm.

Roast garlic

Preheat oven to 400°F (200°C). Toss 2 whole garlic cloves (with papery skin) with 1 tbs olive oil, wrap in foil and roast 20–25 minutes until soft and caramelized. Cool slightly, then squeeze out the soft garlic paste into a small bowl.

Make aioli

To the roasted garlic paste add 1/2 cup mayonnaise, 1 tsp lemon juice, 1/2 tsp Dijon mustard, 1/4 tsp salt and 1/8 tsp black pepper. Whisk until smooth. Taste and adjust seasoning. Refrigerate until assembly.

Prepare and toast buns

Halve brioche buns. Heat a clean skillet over medium, melt 1 tbs butter, and toast cut sides of buns until golden, 1–2 minutes. Remove and keep warm.

Assemble vegetables

Rinse and dry lettuce leaves. Slice tomato into 4 even slices and thinly slice red onion into 6 rings. Keep ready for assembly.

Prep potatoes

Peel (optional) and cut 2 russet potatoes into matchstick fries (~1/4-inch). Rinse in cold water until water runs clear to remove starch. Pat thoroughly dry with clean kitchen towels or paper towels.

Fry (single-pan shallow method)

In a heavy sauté pan or deep skillet, heat 1 cup neutral oil over medium-high until shimmering (about 350°F / 175°C if using a thermometer). Work in batches if needed so fries aren’t crowded. Fry the potatoes in 1–2 minute bursts, turning frequently, until golden and crisp, about 4–6 minutes per batch. Transfer to a paper towel–lined tray and immediately season with 1 tsp salt and 1/4 tsp freshly ground black pepper. Keep warm in a low oven (200°F / 95°C) while assembling burgers.

Alternative: double-fry for extra crisp

For extra-crispy fries: first blanch fries at 300°F (150°C) for 4–5 minutes until tender but pale; drain and cool. Increase oil to 375°F (190°C) and fry a second time until golden and crisp, 2–3 minutes. Drain and season as above.

Spread 1–2 tablespoons of roasted garlic aioli on the cut face of each toasted brioche bun (adjust to taste). Place lettuce on bottom bun, then a cheesy Guernsey beef patty, two slices of crisp double smoked bacon atop each patty, then a tomato slice and 3 onion rings. Cap with the top bun. Serve immediately with fresh cut fries on the side and any remaining aioli for dipping.