French Connection Burger

French Connection Burger and Truffle Fries

Bridging the gap between American fast food and heavy French goodness

per burger:

1 medium onion
@ 1 tablespoon butter
1 splash of red wine or sherry vinegar
1 tablespoon roasted garlic mayo, recipe for mayo in this recipe
1 tablespoon Dijon mustard
beer burger bun
4 oz ground beef
salt and pepper to taste
1 oz brie

Slice onion thin.

Heat a pan to low and add butter.  Once butter is foaming, add onions and a sprinkle of salt.  Stir onions occasionally, (about every minute or two), until they go from lightly caramelized

to deeply caramelized,

about 20 minutes. Add splash of vinegar and cook until dry.

Heat grill pan or grill to high.  Grill bun.  Slather with mayo and caramelized onion on one side and mustard on the other.

Season burger with salt and pepper and grill on one side until well-marked.  Flip and apply brie.

Cook to desired doneness. This really depends on the thickness of your burger and how done you want it.  I like mine medium rare so I do mine on high heat.  If you want yours well done, do yours on medium heat to give the burger time to cook through before the outsides are charred.

For the truffle fries: cold oil method

1/2 russet potato per person
veg oil as needed
bacon fat as needed
truffle salt as needed
thyme as needed, rough chopped

Put cut potatoes into a high sided pan or pot and submerge in oil.  Add some bacon fat for good measure.

For large amounts of fries, turn the heat to high.  For medium amounts, medium.  And for small amounts… yup, you got it, lowish.

Allow to come to a boil. (about 3-5 minutes).

Stir.  Wait another 10-15 minutes.  Take one out and test one.  If they’re dark and crispy with fluffy insides –

take them out with a skimmer.  If they’re pale and undercooked, let them go about 5-10 minutes more, until brown and delicious.  Drain on paper towels.  Salt when hot. Sprinkle with thyme.

 

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