Chef notes
I love this recipe because I think it's the ultimate indulgence burger. It marries traditional French technique and classic Americana.
Technique tip: Make the potatoes the day before.
Ingredients
- 2 pounds dry aged chuck, ground
- 1 cup grated Gruyère
- 1 cup grated fontina
- 4 brioche buns
- 1/2 cup mayonnaise
- 1/4 cup Dijon
- 1 package thick-cut bacon, cut into 1/2-inch pieces
- 4 tablespoons butter, softened, divided
- 2 large onions, sliced
- 1 tablespoon sugar
- salt and freshly ground black pepper
- 2 teaspoons minced thyme
- 4 medium-large Yukon gold potatoes, peeled and cut into 1/4-inch slices
- 1½ cups beef demi-glace
- 3 dashes Worcestershire
- 1/2 cup grated Parmesan cheese
Preparation
Preheat grill to medium-high heat.
Form the ground beef into 4 patties and refrigerate.
For the Dijonnaise:
In a small bowl and mix the mayonnaise and mustard well to combine.
For the boulangère potatoes:
1.Add the bacon to a cast-iron skillet on the grill and cook until crisp.
2.Melt 2 tablespoons butter in a large sauté pan over medium heat. Add the onions to the sauté pan and season with sugar, salt, pepper and thyme.
3.Cook for 25 to 30 minutes to caramelize. Set aside.
4.Grease a 9- by 9-inch pan with butter.
5.Place a layer of potatoes in the bottom of the pan and sprinkle with salt and pepper.
6.Next, layer the caramelized onion, 1 tablespoon of butter and bacon. Repeat the layers until all the ingredients are used. Sprinkle salt and pepper on the top.
7.Pour the demi-glace and Worcestershire over the potatoes. Sprinkle the Parmesan cheese on top and cover with foil.
8.Turn off one side of the grill; the grill should remain at 350 F.
9.Cook the potatoes over indirect heat for 1 hour. After an hour passes, turn heat up to 425 F.
10.Remove the foil from the potatoes and cook for an additional 30 minutes.
11.Remove the potatoes from the grill and set aside.
For the burgers:
1.Season the burger patties with salt and pepper, place on the grill and sear for 2 to 3 minutes.
2.Mix the Gruyère and fontina together in a small bowl.
3.Flip the burger and continue cooking for 2 to 3 minutes.
4.Place the cheese on the burgers and move to a cooler side of the grill to finish cooking.
5.Set burgers on rack to rest.
6.Toast the buns then spread on the Dijonnaise.
7.Add a burger patty, spoon potatoes on top of the burger and then place the top bun.
