Le Burger Recipe

Form patties

Divide the 1 lb ground chuck into four equal portions (about 4 oz each). Gently shape each portion into a patty about 3/4-inch thick and slightly wider than the buns. Do not overwork the meat. Season both sides of each patty with kosher salt and freshly ground black pepper.

Cook bacon

In a medium skillet over medium heat, cook the 4 slices of smoked bacon until crisp, about 6–8 minutes, turning once. Transfer to a paper towel–lined plate and keep warm. Reserve 1 teaspoon of bacon fat in the pan for flavor (optional).

Sear patties

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot. Add a thin film of neutral oil or the reserved bacon fat. Place patties in the pan (work in batches if needed). Cook 3–4 minutes on the first side without moving to get a good sear. Flip and cook another 2–3 minutes for medium-rare to medium (adjust time for desired doneness).

Melt cheese

During the last minute of cooking, divide the 4 oz of La Sauvagine cheese into four portions and place a portion on each patty. Cover the pan with a lid or a large sheet pan for about 30–45 seconds to help the cheese soften and gently melt.

Toast buns & assemble

While patties rest for 2 minutes, melt 2 tbs unsalted butter in a separate skillet over medium heat. Split the 4 buns and toast cut sides in the butter until golden, about 1 minute. Spread 1/2 tbs Dijon mustard on each bottom bun. Place the cheesy patty on the bun, top with 1 slice of crisp bacon (break to fit), and finish with 2–3 tablespoons of caramelized onions (see next section). Close with the top bun and hold briefly to allow cheese to set.

Peel and thinly slice the 2 yellow onions into half-moons. In a medium skillet, heat 1 tbs olive oil and 1 tbs unsalted butter over medium-low heat. Add the sliced onions, 1 tsp granulated sugar, and 1 tsp salt. Cook, stirring occasionally, for 20–30 minutes until onions are deeply golden and sweet; if they begin to stick, add a splash (1–2 tbs) of water to deglaze the pan. In the last minute of cooking, stir in 1 tsp red wine vinegar to brighten the flavor. Remove from heat and keep warm until assembly.

Prep: Peel (optional) and cut the 2 russet potatoes into 1/4–1/3-inch matchsticks. Rinse in cold water until the water runs clear to remove excess starch, then drain and pat completely dry with paper towels.

Fry: In a deep heavy pot or a fryer, heat the vegetable oil to 325°F (approx. 160°C). Working in batches, blanch the fries for 3–4 minutes until softened but not colored. Remove with a slotted spoon and drain on paper towels. Increase oil temperature to 375°F (190°C) and fry the blanched fries in batches for 2–3 minutes until golden and crispy. Drain on paper towels, season immediately with 1 tsp fine sea salt and 1/2 tsp freshly ground black pepper, and keep warm.

Alternative oven method: Toss cut potatoes with 1 tbs oil, spread on a single layer baking sheet, and roast at 425°F (220°C) for 25–30 minutes, turning once, until golden and crisp. Season as above.