Bouji Baby Brg & Fries Recipe

Form patties

Divide the ground beef into two equal portions (about 8 oz each). Gently form each portion into a loose patty about 3.5 inches across and 3/4 inch thick. Do not overwork the meat. Make a slight dimple in the center of each patty with your thumb to prevent doming while cooking.

Season

Season both sides of the patties evenly with kosher salt, black pepper, and garlic powder. Lightly brush or rub Worcestershire sauce onto each patty for umami depth.

Toast buns

Heat a heavy skillet or griddle over medium-high heat. Spread softened butter on the cut sides of brioche buns. Toast buttered bun halves on the skillet until golden, about 1–2 minutes. Remove and set aside.

Cook patties

Increase heat to high. Add a teaspoon of neutral oil to the hot pan if needed. Place patties on the skillet and cook undisturbed for 3–4 minutes until a brown crust forms. Flip and immediately top each patty with a slice of cheddar. Cook another 2–4 minutes for medium (internal temp ~150°F/65°C). Adjust time for desired doneness.

Rest and assemble

Remove patties to a plate and rest 3 minutes. Spread Dijon mustard on the bottom bun and a thin layer of mayonnaise on the top bun (or use the Truffle Aioli as preferred). Place arugula on the bottom bun, add the rested patty with melted cheddar, then tomato slices and red onion. Cap with the top bun and gently press to set.

Combine mayonnaise, truffle oil, lemon juice, minced garlic, sea salt, and black pepper in a small bowl. Whisk until smooth and emulsified. Taste and adjust salt or truffle oil to preference. Refrigerate at least 15 minutes to let flavors meld. Use as spread on the burger and as a dip for the fries.

Prepare potatoes

Wash and peel (optional) the potatoes. Cut into uniform matchstick fries about 1/4–3/8 inch thick. Place cut fries in a large bowl of cold water and soak 20–30 minutes to remove excess starch. Drain and pat completely dry with kitchen towels.

Par-cook (optional for crisper fries)

Heat oil in a heavy pot to 300°F (150°C). In batches, fry the dried fries for 3–4 minutes until softened but not browned. Remove to a wire rack or paper towel-lined tray to drain. Let cool for 10 minutes.

Final fry

Increase oil temperature to 375°F (190°C). Toss the cooled fries with cornstarch, shaking off any excess. Fry in batches for 2–3 minutes until golden and crisp. Remove and drain on paper towels.

Season

While still hot, sprinkle fries with garlic powder, smoked paprika, and kosher salt. Toss to coat evenly. Finish with freshly chopped parsley if using. Serve immediately alongside the Bouji Baby burger with Truffle Aioli for dipping.