The Gibbon Burger Recipe

Render pancetta

Heat a medium skillet over medium heat. Add the diced pancetta and cook, stirring occasionally, until the fat renders and the pancetta is golden and crisp at the edges, about 6–8 minutes. Use a slotted spoon to remove most of the pancetta pieces to a small bowl, leaving about 1–2 tablespoons of fat in the pan.

Sweat onions

Add the butter and olive oil to the pan with the pancetta fat. Add the sliced yellow and red onions, toss to coat, and cook over medium-low heat. Stir occasionally until the onions soften and begin to caramelize, about 20–25 minutes. If the pan dries out or onions stick, add 1–2 tablespoons water to deglaze and loosen browned bits.

Caramelize and finish jam

When the onions are deeply golden and jammy, sprinkle in the brown sugar and stir to combine. Add the balsamic vinegar, Worcestershire, thyme, and black pepper. Stir and let the mixture bubble gently for 2–3 minutes so the vinegar reduces slightly. Return the reserved pancetta to the pan and stir. If the jam looks too thick, add up to 2 tablespoons water to reach a spreadable jam consistency. Taste and adjust seasoning. Remove from heat and set aside; keep warm or refrigerate if making ahead.

Prep and soak potatoes

Cut the potatoes into 1/4–1/2-inch sticks. Place them in a bowl of cold water and soak for at least 30 minutes (or up to 2 hours) to remove surface starch. Drain and rinse, then pat completely dry with clean kitchen towels or paper towels.

Optional toss with cornstarch

If you want extra-crispy fries, toss the dried potato sticks with 1 teaspoon cornstarch until evenly coated and shake off any excess.

Fry or roast

For frying: heat 2 cups neutral oil in a heavy pot or deep fryer to 325°F (160°C). Fry potatoes in batches until tender but not browned, about 4–5 minutes. Remove and drain. Increase oil temperature to 375°F (190°C) and fry again in batches until golden and crisp, 2–3 minutes. Drain on paper towels and season immediately with kosher salt and black pepper. For oven method: preheat oven to 450°F (230°C). Toss oiled fries on a rimmed baking sheet in a single layer. Roast 18–25 minutes, flipping once, until golden and crisp. Season with salt and pepper.

Form patties

Divide the ground beef into four equal portions (about 5 oz each). Lightly form into patties about 3/4-inch thick, making a slight indentation in the center of each patty with your thumb to reduce domeing during cooking. Season both sides of each patty with kosher salt and freshly ground black pepper just before cooking.

Cook patties

Heat a heavy skillet, cast-iron pan, or griddle over medium-high heat and add 1 tablespoon neutral oil. When oil is shimmering, add patties (do not overcrowd — cook in two batches if needed). Cook without moving until a deep brown crust forms, about 3–4 minutes. Flip and cook the second side about 3 minutes for medium doneness (adjust time for preferred doneness). In the last 60–90 seconds of cooking, place 1 oz of Ballard cheddar on each patty, cover the pan with a lid briefly to melt the cheese.

Toast buns

While patties rest (2–3 minutes), spread softened butter on cut sides of buns. Toast buttered buns in a hot skillet or on the griddle until golden and crisp, about 1–2 minutes.

Assemble the Gibbon Burger

Place a lettuce leaf or a pickle round and a slice of tomato on the bottom bun (optional order). Add the cheddar-topped patty. Spoon 1–2 tablespoons of Royale Onion & Pancetta Jam over the melted cheese. Finish with remaining lettuce/tomato if desired and cap with the top bun. Serve immediately with fries on the side.