The F.o. Burger Recipe

Heat a large skillet over medium heat. Add olive oil and butter; when butter melts, add the thinly sliced yellow onions and a pinch of salt.

Cook onions, stirring every 2–3 minutes to prevent burning, for about 20–25 minutes until soft and deeply golden. Reduce heat if they start to brown too fast.

Stir in brown sugar (if using) and balsamic vinegar, cook 2–3 more minutes until glossy and caramelized. Taste and adjust salt. Remove from heat and keep warm.

Pour oil into a deep skillet or pot to a depth of about 2 inches and heat to 350°F (175°C).

While oil heats, separate onion into rings and pat dry. In a bowl whisk together flour, cornstarch, baking powder, salt and pepper.

Whisk beaten egg into cold sparkling water, then gently fold into dry ingredients to make a slightly lumpy batter. Keep cold.

Dip onion rings into batter, letting excess drip off. Fry in batches 2–3 minutes until golden and crisp, flipping once. Do not overcrowd.

Use a slotted spoon to transfer rings to a wire rack or paper towel–lined tray. Season immediately with a light pinch of salt.

Place cut potatoes in a large bowl with cold water and soak 30 minutes to remove excess starch. Drain and pat completely dry with towels.

Heat oil in a deep pot to 325°F (165°C). Blanch fries in batches for 4–5 minutes until soft but not browned. Remove and drain on paper towels.

Increase oil temperature to 375°F (190°C). Fry blanched fries in batches until golden and crisp, about 2–3 minutes.

Transfer fries to a serving bowl, immediately toss with sea salt, grated Parmesan, truffle oil, and minced parsley. Taste and adjust seasoning.

Form the ground beef into two even patties (about 6–7 oz each if using 1 lb total). Handle gently and make a slight dimple in the center of each to prevent puffing.

Season both sides of patties with kosher salt and freshly ground black pepper. Brush or rub Worcestershire sauce onto both sides.

Heat a cast-iron skillet or grill over medium-high heat. Add a small amount of oil or butter to the pan if desired. Cook patties 3–4 minutes per side for medium (adjust time for desired doneness).

During the last minute of cooking, place a slice of cheddar on each patty and cover the pan to melt the cheese.

While patties cook, split buns and toast cut sides in a skillet with butter until golden, about 1 minute.

To assemble: spread mayonnaise and mustard on bun halves. On the bottom bun place lettuce, tomato slice, the cheeseburger patty, a generous portion of caramelized onions, and pickles. Top with 2–3 onion rings for crunch, then the top bun.

Serve burger immediately with a portion of Parmesan truffle fries on the side and extra onion rings if desired.