Our Burger Recipe

Form patties

Divide the ground beef into two 6 oz portions. Gently form into round patties about 3/4" thick and slightly wider than the brioche buns, taking care not to overwork the meat. Make a shallow dimple in the center of each patty with your thumb to reduce dome when cooking.

Season

Season both sides of the patties with kosher salt and freshly ground black pepper just before cooking.

Cook patties

Heat a heavy cast-iron skillet or griddle over medium-high heat until smoking-hot. Add a thin smear of beef tallow or neutral oil to coat. Place patties in the skillet and cook without moving for 3–4 minutes until a brown crust forms. Flip and cook 2–3 minutes for medium-rare to medium (adjust time for desired doneness).

Melt raclette

Once flipped and the internal temperature is near desired doneness (about 2–3 minutes after flip), place 2 oz (about 2 slices) raclette cheese on each patty. Cover the pan with a lid or large stainless bowl for 30–60 seconds to steam and melt the cheese until it is fully melted and slightly drapey.

Toast buns

While the patties rest for 1–2 minutes, melt the unsalted butter in a separate skillet over medium heat. Split the brioche buns and toast cut-side down in the butter until golden and crisp, about 1–2 minutes.

Assemble burger

Spread approximately 1 tablespoon of Country Mustard Dijonnaise on the bottom half of each toasted bun. Place the melted-raclette patty on the bun, top with 4 slices of bread & butter pickles, and finish with the top bun. Serve immediately with tallow fries.

In a small bowl, combine Dijon mustard, country whole-grain mustard, mayonnaise, honey, lemon juice, salt, and black pepper. Whisk until smooth and emulsified. Taste and adjust seasoning. Refrigerate until ready to assemble. Makes enough for two burgers (about 3 tablespoons each).

Prep potatoes

Cut peeled russet potatoes into 1/3" fries. Rinse in cold water until water runs clear to remove excess starch. Drain and dry very thoroughly on clean kitchen towels or paper towels — moisture will cause oil splatter.

Blanch fries (optional but recommended)

Heat beef tallow (or neutral oil if mixing) in a heavy pot to 300°F (150°C). Working in batches, blanch the fries 3–4 minutes until soft but not colored. Remove with a slotted spoon and drain on a wire rack or paper towels. Let cool — you can refrigerate briefly if you like.

Crisp fries

Increase oil temperature to 375°F (190°C). Fry the blanched and cooled fries in batches for 2–3 minutes until golden and crisp. Remove, drain, and immediately season with fine sea salt and a light sprinkle of freshly ground black pepper.

Serve

Serve fries hot alongside the assembled burger. Reserve any extra beef tallow properly sealed in the fridge for future use.