Burger Time

Burger Night-

burger, fries, cheese, buns, bread, meat, potatoes, burger and fries, food network

Hello, again! To me, there is never an inappropriate time for a burger. In fact, if I had my way, I would have a different rendition of a burger and fries every night. They’re the perfect vehicle for any accompaniment that you could think of. That said, tonight I decided to make a nice steakhouse burger with crispy garlic fries. Let’s get cooking!


1 pound ground kobe beef.

1 tsp minced rosemary

1 tsp salt

1 tbsp. warm water

½ tsp pepper

1 tsp Worcestershire sauce

3 russet potatoes, cut into thick wedges

4 cups vegetable oil

1 tbsp minced parsley

1 tbsp. minced garlic

½ cup freshly-grated parmesan.

2 brioche buns

Preheat your oven to 350


For the burgers: add the ground beef, rosemary, Worcestershire, warm water and salt and pepper into a mixing bowl. With your hand, loosely mix the ingredients together to incorporate. Then, shape the beef into two, good-sized burgers and refrigerate for a good 2 hours before cooking. In the interim, cut the potatoes into thick wedges and place in a bowl of cold water and refrigerate until the burgers are ready to be cooked off. After the two hours has passed, grab a cast-iron pan and place on a medium-high heat and coat with about 2 tbsp. of olive oil. Grab the burgers, season with salt and pepper on both sides and then place in the bottom of the pan to sear on one side for 3 minutes. Once the 3 minutes is up, flip the burgers and put a square of butter on top of each. Then, put the burgers in your oven and cook for an additional 5 minutes for medium rare.


While the burgers are in the oven, heat the oil in a Dutch oven until it reaches 275 degrees. Grab the fries, drain and pat the fries dry with a clean kitchen towel. Add the fries to the hot oil and blanch for about 4-5 minutes. The goal here isn’t to achieve any color on the fries; instead, it’s to crisp up the starch on the outside of the fries and par-cook the fries. Once the blanch time is up, remove the fries from the oil and allow to cool. Also, spike up the temperature of the oil to 350 degrees. Once the oil comes to temp, add the fries back into the oil and cook until crispy and golden. Last, remove the fries from the oil and place on an absorbent paper towel and immediately season with salt and pepper. Finally, at the last minute of the burgers’ cook time, add cheese of your liking (for me, it’s always blue cheese) and allow to melt. Remove the burgers from the oven and allow them to rest. While the burgers rest, toast the burger buns in the oven for about 2 minutes. Next, add the fries to a mixing bowl and toss with garlic, parsley and parmesan. Dip up the burgers on their buns and add a heaping handful of fries to the plate. This can go with the condiment of your choice—for me, it has to be truffle oil to gild the lily more. I hope that you enjoy this recipe as much as I do.


Bon appetit!

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