Chophouse Burger Recipe

Form patties

Divide the ground ribeye into one 8-ounce portion (0.5 lb). Gently form into a patty about 3/4 to 1 inch thick, handling as little as possible to keep it tender. Make a shallow dimple in the center with your thumb to reduce puffing while cooking. Season both sides with the coarse kosher salt and freshly ground black pepper.

Cook patties

Heat a heavy skillet or cast-iron pan over medium-high heat until just smoking. Add 1 tablespoon neutral oil and swirl to coat. Place the patty in the pan and cook undisturbed for 3 to 4 minutes to form a brown crust. Flip and cook an additional 3 minutes for medium-rare to medium (adjust time +/- for desired doneness). During the last 1 minute of cooking, place the smoked gouda slices on the patty, cover the pan with a lid to melt the cheese (or transfer to a 375°F oven for 2-3 minutes). Remove the patty and let rest 3 minutes while assembling.

While the patty cooks (or prepare ahead), make the cherry jam. In a small saucepan over medium heat combine the pitted cherries, granulated sugar, red wine vinegar, balsamic vinegar and lemon juice. Bring to a gentle simmer, stirring occasionally. Cook 8–12 minutes until the cherries break down and the mixture thickens to a jam-like consistency. Stir in the butter, thyme (if using) and 1/8 teaspoon salt, then remove from heat. Taste and adjust acidity or sweetness with a little more vinegar or sugar if needed. Keep warm or bring to room temperature.

Toss the mixed salad greens with 1/2 teaspoon olive oil, 1/4 teaspoon lemon juice, and a pinch of salt and pepper just before assembling. This light dressing keeps the greens fresh and prevents wilting from the warm patty.

Butter the cut sides of the brioche bun with 1 teaspoon softened butter. Toast the buns in a clean skillet over medium heat, buttered side down, until golden brown (about 1–2 minutes).

To assemble: place the toasted bottom bun on a plate, add a small handful of dressed mixed greens, set the rested smoked-gouda-topped ribeye patty on top, spoon 1–2 tablespoons of cherry jam over the cheese, and cap with the top brioche bun. Serve immediately with Parmesan fries.

Prep and fry

Cut the russet potato into 1/4–3/8 inch fries (matchstick). Rinse well under cold water until the water runs clear to remove excess starch, then pat completely dry with paper towels. In a heavy-bottomed pot or deep fryer, heat the neutral oil to 325°F (use a thermometer). Fry the potatoes in batches 3–4 minutes until pale and just tender but not browned. Remove to a wire rack or paper towel-lined tray.

Increase the oil temperature to 375°F. Fry the par-cooked fries in batches for 2–3 minutes until golden brown and crisp. Drain on paper towels, immediately toss with 3/4 teaspoon kosher salt, 1/2 teaspoon garlic powder, 2 tablespoons grated Parmesan, 1 teaspoon chopped parsley and 1/4 teaspoon freshly ground black pepper so the seasonings stick while hot. Serve alongside the burger.