The Chophouse Smokestack Recipe

Heat a medium skillet over medium-low heat. Add olive oil and butter. When butter melts, add thinly sliced onions and stir to coat.

Cook onions slowly, stirring every 3–5 minutes so they soften and brown evenly. Maintain medium-low heat to avoid burning; total cook time about 20–25 minutes until deep golden and sweet.

When onions are soft and starting to brown, stir in brown sugar, balsamic vinegar, salt and black pepper. Cook 2–3 more minutes until the vinegar reduces and mixture is jammy. Remove from heat and set aside. Makes roughly 1/2 to 3/4 cup spread.

Heat a small skillet over medium heat. Add two slices of thick-cut smoked bacon and cook 3–4 minutes per side until crisp but still slightly chewy (or to desired doneness). Drain on paper towels and keep warm. Reserve 1 tsp bacon fat for seasoning the patty if desired.

Form the 10 oz ground beef into a single patty about 3/4" to 1" thick, handling the meat gently. Make a shallow dimple in the center of the patty with your thumb to reduce puffing when cooking.

Season both sides of the patty with kosher salt and freshly ground black pepper. If reserved bacon fat is available, brush very lightly on the exterior for extra smoky flavor.

Preheat a grill or cast-iron skillet to medium-high (about 400°F / 200°C). If using a skillet, add a light film of oil. Place the patty on the hot surface and cook for 4–5 minutes on the first side for medium doneness.

Flip the patty and cook another 3–4 minutes for medium (adjust time for desired doneness). In the last 1–2 minutes of cooking, top the hot patty with the crumbled gorgonzola so it softens and partially melts.

While the patty finishes, split the brioche bun and butter cut sides. Toast the bun, cut-side down, on the grill or skillet until golden and crisp, about 1–2 minutes.

To assemble: spread 2–3 tablespoons of the warm caramelized onion mixture on the bottom bun. Place the gorgonzola-topped patty on the onion. Lay the two bacon slices over the cheese. Cap with the toasted top bun and press gently.

If frying: heat oil in a heavy pot to 350°F (175°C). Rinse cut fries under cold water to remove starch, then dry thoroughly on clean kitchen towels or paper towels.

Fry potatoes in batches for 3–4 minutes until pale golden and tender but not deeply browned (blanch). Remove and drain on paper towels. Increase oil to 375°F (190°C) and fry again 1–2 minutes per batch until crisp and golden.

Drain fries on paper towels, immediately toss with grated Parmesan, garlic powder, 1/2 tsp salt, and chopped parsley so the cheese melts slightly and adheres.

If using oven-baked method: toss dried fries with 1 tbs oil, spread on a baking sheet in a single layer, roast at 425°F (220°C) for 25–30 minutes, flipping halfway, until crisp. Toss with Parmesan, garlic powder, salt and parsley.

Place the assembled burger on a plate and serve with a generous portion of Parmesan fries alongside. Optionally garnish fries with extra grated Parmesan and a sprig of parsley.