The James Burger

Alaskan Cod Fish & Chips

8 oz NY strip, asparagus, green peppercorn demiglace, fries

Steak & Fries

Pepperoni Pizza

Slow-smoked carnitas pork shoulder, pickled red onion, lightly dressed cabbage, salsa verde, queso fresco, cilantro

Pulled Pork

Gorgonzola sauce, chopped bacon, gorgonzola crumbles

Gorgonzola Fries

Divide the ground chuck into two equal portions (about 8 ounces each). Gently shape each portion into a loose ball, then flatten to form patties about 3/4-inch thick and roughly the diameter of the buns. Do not overwork the meat. Make a shallow dimple in the center of each patty with your thumb to reduce puffing while cooking.

Form patties

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

Heat a cast-iron skillet or heavy sauté pan over medium-high heat until hot (about 3–4 minutes). Spread 1 tablespoon softened butter in the pan and let it melt and begin to foam.

Add the patties to the hot skillet. Cook undisturbed for 3–3.5 minutes to develop a good crust. Flip once and cook 2.5–3 minutes for medium doneness. Place a slice of cheddar on each patty in the last 1 minute and cover the pan with a lid to melt the cheese. Internal temperature should be about 155°F (68°C) for medium; adjust time for preferred doneness.

While the patties cook, combine mayonnaise, ketchup, Dijon mustard, sweet pickle relish, hot sauce (if using), lemon juice, and garlic powder in a small bowl. Whisk until smooth and taste; adjust seasoning with a pinch of salt or more lemon juice as desired. Refrigerate until ready to assemble.

Cook bacon: place the 4 bacon strips in a cold pan and heat over medium. Cook, turning occasionally, until crisp (about 8–10 minutes) or to your desired crispness. Transfer to a paper towel–lined plate to drain. If you prefer, bake in a 400°F (200°C) oven on a rack for 12–15 minutes.

Prepare vegetables: while bacon cooks, separate and wash lettuce leaves, slice tomato into two 1/4-inch slices, and thinly slice red onion. Keep ready for assembly.

Toast buns: melt 1 tablespoon butter in a skillet over medium heat. Place cut-side down the 2 buns and toast until golden brown, about 1–2 minutes. Remove from heat.

Assemble the James Burger: spread about 1 tablespoon of the prepared burger sauce on the bottom half of each toasted bun. Place a lettuce leaf on the sauce, then the cheese-topped beef patty. Layer two strips of bacon on each patty, add a tomato slice and a few red onion rings, and top with two pickle slices. Spread an additional teaspoon of sauce on the top bun and place it on the burger.

Serve hot with fries or a side salad. If resting is desired, let assembled burgers sit 1 minute so juices redistribute; serve immediately.

ground chuck (80/20)

kosher salt

black pepper, freshly ground

unsalted butter (softened)

mayonnaise

ketchup

Dijon mustard

sweet pickle relish

hot sauce (optional)

fresh lemon juice

garlic powder

sharp cheddar cheese, sliced

bacon strips, thick-cut

red onion, thinly sliced into rings

ripe tomato, 1/4-inch slices

leaf lettuce

potato or brioche burger buns

unsalted butter (for toasting)

pickles, dill or bread-and-butter

Wash and peel the russet potatoes (peel optional). Cut into 1/2"–3/4" thick sticks for classic chips. Place cut potatoes in a large bowl of cold water with 1 tablespoon white vinegar (if using) to prevent discoloration and help crispness. Refrigerate and soak for at least 30 minutes, up to 2 hours.

Prep potatoes

Drain potatoes and pat completely dry with kitchen towels. Heat oil for frying in a heavy pot or deep fryer to 325°F (163°C). Fry potatoes in small batches for 4–5 minutes until soft but not browned. Remove and drain on a wire rack or paper towels. Let cool while you prepare fish and batter.

Par-fry (first fry)

Just before serving, heat oil to 375°F (190°C). Fry the par-fried chips in batches for 2–3 minutes until golden and crisp. Drain on paper towels or a rack and immediately season with 1 tsp salt. Keep warm in a low oven (200°F / 95°C) on a baking sheet while frying fish.

Final fry

While potatoes are soaking, make the tartar sauce. In a small bowl combine 1/2 cup mayonnaise, 2 tbsp finely chopped dill pickles, 1 tsp chopped capers, 1 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1 tsp finely chopped fresh parsley, 1/4 tsp salt and 1/8 tsp black pepper. Taste and adjust lemon or salt as needed. Chill until serving. Cut lemon into wedges for garnish.

Pat the Alaskan cod fillets dry with paper towels and cut into 3–4 even pieces (about 4–5 oz each). Season lightly with a pinch of salt and pepper.

Prep fish

In a medium bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp salt, 1/2 tsp black pepper and 1/4 tsp smoked paprika (if using). Whisk in 1 large egg until combined. Gradually add 1 cup very cold sparkling water or cold beer while whisking just until a smooth but thick batter forms (do not overmix — a few small lumps are fine). The batter should coat the back of a spoon and be slightly thick.

Make batter

Place 1/2 cup flour in a shallow dish and stir in 1/2 tsp salt and 1/4 tsp pepper. Lightly dust each cod piece with the flour mixture — shake off excess. This helps the batter adhere.

Dust fish

Heat the frying oil to 350–375°F (175–190°C). Working in small batches (do not overcrowd), dip each dusted cod piece into the batter to fully coat, let excess drip off, and gently lower into the hot oil. Fry 4–6 minutes, turning once if needed, until batter is golden brown and fish reaches an internal temperature of 145°F (63°C) and flakes easily. Remove to a wire rack or paper towels to drain. Keep warm in a low oven if needed and finish remaining fillets.

Fry fish

Arrange a portion of hot chips on each plate, place one or two battered cod pieces beside them. Serve immediately with a generous spoonful of tartar sauce, lemon wedges, and malt vinegar or ketchup if desired.

Alaskan cod fillets (skinless, boneless)

All-purpose flour (for batter)

Cornstarch

Baking powder

Cold sparkling water (or cold beer)

Large egg

Salt (for batter)

Black pepper

Optional: smoked paprika

All-purpose flour (for dusting)

Salt (for fish dusting)

Black pepper (for fish dusting)

Vegetable oil (or canola) for deep frying

Russet potatoes (medium to large)

Cold water (for soaking)

Salt (for soaking and finishing)

Vegetable oil (for frying chips)

White vinegar (optional, for soaking)

Mayonnaise

Dill pickles (finely chopped)

Capers (drained and chopped)

Fresh lemon juice

Fresh parsley (finely chopped)

Salt (for sauce)

Black pepper (for sauce)

Lemon wedges (for serving)

Peel (optional) and cut the russet potatoes into 1/3"–1/2" thick matchstick fries. Rinse cut fries under cold water until water runs clear to remove surface starch. Drain and pat completely dry with clean kitchen towels or paper towels.

Prepare potatoes

For deep frying: heat oil in a heavy pot to 325°F (160°C). Fry batches for 4–5 minutes until pale and tender but not colored. Remove to a wire rack. For oven method: blanch fries in boiling salted water for 3 minutes, drain, and dry on a towel.

Par-cook (two options)

For deep frying: 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 season immediately with 1 tsp kosher salt. For oven method: toss par-blanched fries with 1 tbsp vegetable oil and spread on a single layer on a baking sheet. Roast in a preheated 230°C (450°F) oven for 20–25 minutes, turning once, until golden and crisp. Season with 1 tsp kosher salt.

Finish crisping

While fries are finishing, preheat a skillet or grill pan over medium-high heat. Toss trimmed asparagus with 1 tbsp olive oil, 1 tsp kosher salt and 1/2 tsp black pepper. When pan is hot, add asparagus in a single layer and cook, turning occasionally, until bright green and just tender, about 4–6 minutes depending on thickness. Remove from heat and keep warm.

Bring the 8 oz NY strip to room temperature for 20–30 minutes before cooking. Pat dry with paper towel on both sides. Season both sides evenly with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

Heat a heavy skillet (cast iron preferred) over high heat until very hot. Add 1 tbs neutral oil and swirl to coat. Place steak in pan and sear undisturbed for 2.5–3 minutes until a deep brown crust forms. Flip and sear the other side for 2–3 minutes.

Reduce heat to medium and add 1 tbs unsalted butter, smashed garlic clove and thyme sprigs. Tilt the pan and spoon the melted butter over the steak (basting) for another 1–2 minutes, or until internal temperature reaches 125°F (52°C) for medium-rare or 130–135°F (54–57°C) for medium. Remove steak to a cutting board and tent loosely with foil; rest 5–7 minutes before slicing.

While the steak rests, make the sauce in the same skillet to capture fond. Reduce heat to medium and add 1 tbs unsalted butter. Add the minced shallot and sauté 1–2 minutes until softened and translucent.

Add 1 tbs drained green peppercorns and 60 ml red wine or cognac, scraping up browned bits from the pan with a wooden spoon. Let the alcohol reduce by half, about 2–3 minutes.

Add 120 ml beef demi-glace and bring to a gentle simmer. Reduce the sauce until slightly thickened, about 3–5 minutes. Stir in 15 ml heavy cream if using, then season with 1/4 tsp salt to taste. Keep warm.

Slice the rested steak against the grain into 1/4" slices. Place fries on the plate, arrange asparagus alongside, and fan sliced steak. Spoon 2–3 tablespoons of green peppercorn demi-glace over the steak and serve immediately.

NY strip steak (8 oz, about 1" thick)

neutral oil (canola or vegetable)

unsalted butter

fresh thyme springs (optional)

garlic clove, smashed (optional)

asparagus, woody ends trimmed

olive oil

black pepper

shallot, minced

brined green peppercorns, drained

dry red wine or cognac

beef demi-glace (store-bought or reduced beef stock)

heavy cream (optional, for silkiness)

salt

russet potatoes, scrubbed

neutral oil for frying (or can use oven oil)

vegetable oil (for tossing if oven-roasted)

In a small bowl, stir warm water, sugar and active dry yeast. Let sit 5–10 minutes until foamy. If no foam after 10 minutes, discard and start with fresh yeast.

Proof yeast

In a large bowl combine flour and salt. Add the foamed yeast mixture and 1 tablespoon olive oil. Stir until a shaggy dough forms. Turn onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or use a stand mixer with dough hook on medium for 4–5 minutes).

Mix and knead

Lightly oil a bowl, place the dough ball inside, cover with plastic wrap or a damp towel and let rise in a warm spot until doubled, about 60–90 minutes.

First rise

Punch down the risen dough to release air. For one 12–14" pizza, shape into a ball and let rest 10 minutes covered. On a lightly floured surface, press and stretch into a 12–14" round about 1/4" thick at center with slightly thicker rim. Transfer to a parchment-lined baking sheet or lightly cornmeal-dusted peel.

Shape dough

Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add diced onion and cook 3–4 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant, careful not to brown.

Stir in crushed tomatoes and tomato paste until smooth. Add dried oregano, dried basil, sugar (if using), salt and black pepper. Bring to a gentle simmer, reduce heat to low and cook 10–12 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Remove from heat and let cool slightly before spreading on dough.

Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating for at least 30 minutes. If using a baking sheet, preheat oven and use highest rack.

Brush the shaped dough edge lightly with 1 teaspoon olive oil. Spread 1/2 to 2/3 cup of the house red sauce evenly over the dough, leaving a 1/2–3/4" border for the crust.

Evenly sprinkle the shredded mozzarella over the sauce, leaving a little space at the edge. Arrange sliced pepperoni over the cheese in a single layer (use more or fewer slices to preference). If desired, sprinkle grated Parmesan and a pinch of dried oregano and red pepper flakes.

Transfer pizza to the preheated stone or baking sheet. Bake for 8–12 minutes, rotating halfway if your oven has hot spots, until crust is golden and cheese is bubbling and slightly blistered.

Remove pizza from oven and let rest 2–3 minutes. Sprinkle with the remaining pinch of dried oregano or red pepper flakes if desired. Slice and serve hot.

active dry yeast

warm water (about 105–115°F / 40–46°C)

granulated sugar

all-purpose flour

fine sea salt

extra-virgin olive oil

yellow onion, finely diced

garlic, minced

crushed tomatoes (preferably San Marzano)

tomato paste

dried oregano

dried basil

sugar (optional, to balance acidity)

whole milk mozzarella, shredded

sliced pepperoni

grated Parmesan (optional)

olive oil (for brushing)

dried oregano (for finish)

red pepper flakes (optional)

Trim excess silver skin and very large pockets of fat from the pork shoulder, leaving a thin layer for flavor. Pat the pork dry with paper towels.

Prepare pork

In a small bowl combine kosher salt, coarse black pepper, ground cumin, dried oregano, brown sugar, garlic powder, and smoked paprika. Rub vegetable oil evenly over the pork, then massage the dry rub all over the meat, pressing it into crevices.

Make rub

Preheat smoker to 225°F (107°C). If using an oven, preheat to 275°F (135°C) and place a shallow pan of wood chips or soaked chunks nearby for smoke flavor, if desired.

Set up smoker/oven

Place pork on the smoker grate and add a pan underneath to catch drippings. Pour orange juice, lime juice, apple cider vinegar and water (or stock) into the pan along with bay leaves. Smoke the pork until internal temperature reaches 195–205°F (90–96°C), about 6–8 hours depending on size. If oven-braising, put the pork in a deep roasting pan with the liquid and cover tightly with foil; roast until 195–205°F.

Smoke/braise

Remove pork and tent with foil for 30 minutes. Reserve 1/2 cup of the cooking liquid, then shred the pork with two forks or meat claws, pulling into bite-sized pieces. If you want slightly crisp carnitas, spread shredded pork on a rimmed baking sheet, drizzle a little reserved cooking liquid and broil or place back in a hot smoker/oven at 450°F (232°C) for 8–12 minutes, turning once, until edges get crispy.

Rest and shred

Combine apple cider vinegar, water, sugar, and kosher salt in a small saucepan and bring to a simmer until sugar and salt dissolve. Place sliced red onion and peppercorns in a heatproof jar. Pour hot pickling liquid over onions, press down so onions are submerged, cool to room temperature, then refrigerate at least 30 minutes (best 2 hours). Store in fridge up to 2 weeks.

In a large bowl whisk together lime juice, olive oil, honey, kosher salt and black pepper. Add shredded cabbage and chopped cilantro; toss to coat evenly. Let sit 10–15 minutes before serving to soften slightly. Adjust seasoning to taste.

Bring a small pot of water to a simmer. Add tomatillos and jalapeño and cook 4–5 minutes until tomatillos soften and turn slightly opaque. Drain and transfer to a blender or food processor. Add chopped white onion, garlic, cilantro, lime juice and salt. Blend until mostly smooth, adding up to 2 tablespoons water to reach desired consistency. Taste and adjust salt or lime as needed. Chill or serve at room temperature.

Warm tortillas in a dry skillet or wrapped in foil in a low oven. Place a generous portion of pulled pork on each tortilla or roll. Spoon a little reserved cooking liquid over pork if desired to moisten. Top with a small handful of dressed cabbage, a few slices of pickled red onion, a spoonful of salsa verde, crumbled queso fresco and fresh cilantro leaves. Serve with lime wedges on the side.

bone-in pork shoulder (Boston butt)

coarse black pepper

ground cumin

brown sugar

smoked paprika

vegetable oil

orange juice

lime juice

apple cider vinegar

bay leaves

water (or low-sodium chicken stock)

red onion, thinly sliced

water

black peppercorns

green cabbage, shredded

cilantro, chopped (for slaw)

honey

tomatillos, husked and rinsed

jalapeño (seeded for mild)

white onion, roughly chopped

garlic cloves

cilantro leaves

water (to thin if needed)

queso fresco, crumbled

fresh cilantro leaves

lime wedges

corn tortillas or rolls

cooking liquid reserved from pork

Wash and peel potatoes if desired. Cut potatoes into 1/3–1/2-inch thick sticks. Rinse cut potatoes in cold water until water runs clear to remove surface starch, then drain and pat very dry with clean kitchen towels or paper towels.

prepare potatoes

For crispier fries, blanch the cut potatoes in simmering (not boiling) water for 3–4 minutes until just tender but not falling apart. Drain and spread on a tray to cool and thoroughly dry. Alternatively, freeze for 20–30 minutes to help drying.

par-cook (optional for crispier fries)

Toss the dried potato sticks with cornstarch (if using), 1/2 tablespoon kosher salt, and 1/4 teaspoon black pepper to coat evenly.

season

Heat vegetable oil in a deep pot or fryer to 350°F (175°C). Fry potatoes in batches 3–4 minutes per batch until golden and crisp. Do not overcrowd. Transfer to a paper-towel-lined sheet tray and immediately sprinkle with remaining 1/2 tablespoon kosher salt. Keep warm in a low oven (200°F/95°C) while finishing other batches.

Arrange bacon slices on a rimmed baking sheet lined with foil. Bake in a 400°F (200°C) oven for 12–16 minutes until crisp, or pan-fry over medium heat until browned and crisp. Transfer to a paper towel to drain, then chop into small pieces. Reserve.

In a small saucepan over medium heat, melt the butter. Add the flour and whisk continuously for 1 minute to form a light roux, cooking out the raw flour taste but not allowing it to brown.

make roux

Gradually whisk in the milk until smooth, then whisk in the heavy cream. Continue to cook, whisking, until the mixture thickens slightly and coats the back of a spoon, about 3–5 minutes.

add dairy

Reduce heat to low. Add the crumbled Gorgonzola and cream cheese in small pieces, stirring constantly until fully melted and the sauce is smooth. If the sauce is too thick, add up to 2 tablespoons more milk to reach desired pouring consistency.