The Jules* Recipe

responsible burgers™

1. 1

   Make the focaccia dough

   In a small bowl, stir the warm water, active dry yeast, and sugar. Let sit 5–10 minutes until foamy. In a large bowl, combine bread flour and 2 tsp fine salt. Add the foamy yeast mixture and 4 tbs olive oil. Mix until a shaggy dough forms, then knead by hand (about 5–7 minutes) or with a mixer until smooth and elastic.

2. 2

   First rise

   Lightly oil a bowl with 1 tbs olive oil, place the dough inside, turn to coat, cover with plastic wrap or a towel, and let rise in a warm spot until doubled, about 60–75 minutes.

3. 3

   Shape and second rise

   Generously oil a 9x13-inch (or similar) pan with the remaining olive oil. Transfer the risen dough, gently press/stretch it to the pan corners (it may resist), cover, and let rest 20–30 minutes to relax and puff. Preheat oven to 425°F (220°C) while dough rests.

4. 4

   Dimple, season and bake

   Use your fingertips to dimple the dough all over, drizzle with a little extra olive oil from the pan if needed, sprinkle chopped rosemary and 1 tbs coarse sea salt evenly across the surface. Bake in preheated oven 18–22 minutes until golden brown on top. Remove from oven and let cool slightly while you prepare the rest of the burger components.

5. 5

   Prepare dijon mayo

   In a small bowl, whisk together 4 tbs mayonnaise, 2 tbs Dijon mustard, 1 tbs lemon juice, 0.25 tsp garlic powder and a pinch of black pepper and salt to taste. Refrigerate until assembly.

6. 6

   Caramelize the onion

   Slice the large onion into 1/4-inch rings. In a skillet over medium heat, melt 1 tbs butter with 1 tbs olive oil. Add the sliced onion and a pinch of salt. Cook slowly, stirring occasionally, until deeply golden and soft, about 12–15 minutes. Reduce heat if onions brown too quickly. Remove from pan and keep warm.

7. 7

   Form and season patties

   Divide the ground beef into four equal portions (about 5 oz / ~140 g each). Gently form into patties slightly wider than the focaccia pieces, pressing a shallow dimple in the center of each patty so they cook evenly. Season both sides with 1 tsp salt and 1 tsp black pepper (total — distribute evenly among patties).

8. 8

   Cook the patties and melt cheese

   Heat a cast-iron skillet or grill over medium-high heat with 1 tbs olive oil. When very hot, add the patties and cook about 3–4 minutes per side for medium (cook longer for more well done), flipping once. During the last 60 seconds of cooking, place a slice of Swiss cheese on each patty and cover the pan or close the grill to melt the cheese quickly.

9. 9

   Cut and toast focaccia

   While patties rest 3–4 minutes after cooking, transfer the focaccia to a cutting board. Cut into four sandwich-sized pieces (or cut into halves if using larger focaccia). In the same skillet used for the patties (wipe if necessary), add a little butter or olive oil (about 1 tsp) and toast the cut sides of the focaccia briefly over medium heat until golden, about 1–2 minutes per side.

10. 10

    Assemble the jules*

    Spread a generous layer of dijon mayo on both toasted focaccia halves. On the bottom half, place a handful (about 1 cup) of arugula, then set the Swiss-topped patty on top. Add 2–3 tablespoons of caramelized onions per burger. Finish with a light sprinkle of coarse finishing salt and freshly ground black pepper to taste, then close with the focaccia top.

11. 11

    Serve

    Serve the burgers immediately while the cheese is melty and the focaccia is warm. Provide extra dijon mayo and arugula at the table if desired.