Hamburgesa Recipe

Combine rice vinegar, water, sugar and salt in a small bowl and stir until sugar and salt dissolve.

Add thinly sliced shallot to the liquid, press down so slices are submerged and let sit at room temperature for at least 15 minutes (or refrigerate up to 24 hours). Reserve 2 tablespoons for the burger and keep remainder for another use.

In a small bowl combine mayonnaise, minced garlic, lemon juice, Dijon, smoked paprika, salt and pepper. Whisk until smooth and adjust seasoning to taste. Refrigerate until assembly.

Rinse cut potatoes in cold water until water runs clear to remove excess starch. Pat completely dry with a clean towel.

Heat vegetable oil in a heavy pot to 325°F (162°C). Working in batches, blanch fries for 4–5 minutes until soft but not colored. Remove and drain on paper towels.

Increase oil temperature to 375°F (190°C). Fry blanched fries in batches 2–3 minutes until golden and crisp. Drain on paper towels and immediately season with 1/2 tsp kosher salt. Keep warm.

Combine ground chuck, chopped shortrib and chopped brisket in a bowl. Sprinkle with 3/4 tsp kosher salt and 1/4 tsp black pepper. Mix gently just to combine; do not overwork.

Form the mixture into a single patty weighing approximately 1/2 lb (about 3.5–4 inches wide). Make a slight dimple in the center with your thumb to prevent doming during cooking.

Preheat a cast-iron skillet or char-grill to high heat. Lightly oil the grate or pan with 1 tsp neutral oil.

Place the pork belly slices on the hot grill or pan and sear 1–2 minutes per side until edges are crisp and caramelized. Remove and keep warm.

Cook the burger patty on the hot grill or skillet: sear about 3–4 minutes per side for medium (internal temp ~140–145°F / 60–63°C). For a crust, press lightly once into contact but avoid over-pressing. During the last 1 minute of cooking, place the Manchego slices on the patty to melt slightly and close heat if using a pan lid or tent with foil.

Butter the cut sides of the bun and toast on the grill or in a skillet until golden, about 1 minute per side.

Spread a tablespoon of the prepared aioli on the bottom bun.

Place the Manchego-topped burger patty on the bottom bun, top with the crisped smoked pork belly slices.

Add 1/4 inch tomato slice, 1/2 cup Fletcher Farm greens (lightly dressed or dry), and 2 tablespoons of pickled shallots on top of the pork belly.

Finish with a dollop of aioli on the top bun, cap the burger and press down gently to marry the layers.

Serve immediately with a generous portion of the fries on the side.