Blacksmith Burger Recipe
*Half pound American Kobe patty with lettuce, tomato, pickles, aioli and shaved red onion served with fries
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Ingredients
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Burger
Aioli
Fries
Method
Burger
Form and season patty
Divide the half-pound ground Kobe into a single patty about 3/4"–1" thick. Lightly press a shallow dimple into the center with your thumb to reduce bulging. Season both sides evenly with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper just before cooking.
Cook patty
Increase heat to medium-high (if using same pan, add a teaspoon neutral oil if dry). Place the patty on the pan and cook 3½–4 minutes without moving for a well-browned crust. Flip and cook another 3–4 minutes for medium (adjust 1–2 minutes for desired doneness). If you want a cheeseburger variation, add cheese in the last minute and cover. Remove patty and let rest 2 minutes.
Assemble burger
Spread about 1½ tablespoons of prepared aioli on the bottom bun. Place the lettuce leaf, then the cooked Kobe patty, followed by the shaved red onion (about 2 tbsp), tomato slices, and pickle slices. Top with the aioli-spread top bun and serve immediately with fries.
Aioli
In a small bowl, combine 3 tbs mayonnaise, 1 minced garlic clove, 1 tsp fresh lemon juice, 1/2 tsp Dijon mustard, 1/4 tsp smoked paprika, 1/8 tsp salt and a pinch (1/16 tsp) black pepper. Whisk until smooth and taste; adjust lemon or salt as needed. Refrigerate until ready to use. Makes enough to generously smear on the burger.
Fries
Prepare potatoes
Peel (optional) and cut the russet potato into uniform sticks about 1/3"–1/2" thick. Rinse cut fries under cold water until water runs clear to remove excess starch, then pat completely dry with paper towels. Drying is essential to avoid oil splatter and ensure crispness.
Fry fries
In a heavy skillet or Dutch oven, heat about 1 cup neutral oil to 325°F (160°C) for the first blanch fry. Fry the potatoes in batches for 3–4 minutes until just tender but not browned. Remove with a slotted spoon and drain on paper towels. Increase oil heat to 375°F (190°C). Return fries to hot oil in batches and fry for 2–3 minutes until golden and crisp. Drain on paper towels.
Season fries
While hot, season fries with 1/2 tsp kosher salt and 1/8 tsp freshly ground black pepper (adjust to taste). Serve alongside the assembled burger.