The Penrose Room French Onion Burger* Recipe
Bone Broth, Vidalia Onions, Muenster, Gruyère, Fresh Horseradish Aioli, Brioche Bun, Spiral Frites (Egg, Milk, Wheat)
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Ingredients
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Bone Broth
Onions
Cheese
Aioli
Bun
Frites
Method
Bone Broth Preparation
- 1
In a saucepan, heat the bone broth over medium heat until it is hot but not boiling. Keep it warm for assembling the burgers.
Onion Caramelization
- 2
Burger Assembly
- 3
- 4
Add Cheese
Place 1 slice of Muenster and 1 slice of Gruyère cheese on each patty during the last minute of cooking. Cover with a lid to help the cheese melt.
Aioli Preparation
- 5
Make the Horseradish Aioli
In a bowl, mix mayonnaise, fresh horseradish, and lemon juice until well combined. Adjust seasoning with salt to taste.
Frites Preparation
- 6
Prepare the Spiral Frites
Spiral cut the potatoes using a spiralizer. Rinse the spirals in cold water and pat dry. Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the potato spirals in batches until golden brown and crispy, about 3-4 minutes. Drain on paper towels and season with salt.
Final Assembly
- 7
Assemble the Burger
Spread the horseradish aioli on the bottom half of each brioche bun. Top with the grilled beef patty with melted cheese, a generous scoop of caramelized onions, and the top half of the bun.
