Classic Beef Burgers with Fries

Recipe by: Chef Shane McAnelly

This classic comfort food was featured on our Quarantine Kitchen Live Episode 7 on May 9, 2020. We loved cooking along with everyone who joined us on Zoom. We appreciate everyone for the support! If you missed it here is the recipe with step-by-step instructions to recreate the dish. Don’t forget to pair it with our “The Flying By the Seat of Our Pants” Brut

This pairing will just blow you away! “The Flying By the Seat of Our Pants” Brut paired with Shane’s famous Beef Burgers and Fries is truly a favorite combination. The acidity in the bubbles balances the rich flavorful of the burger and saltiness of the fries. It will leave your mouth watering for more!

Ingredients List:

  • 1 ½ lbs of ground beef (local, grass-fed grain-finished is my favorite)
  • 4 burger buns
  • 1 large white onion
  • ½ cup mayonnaise (or aioli)
  • 3 tablespoons of ketchup
  • 1 ½ tablespoon of dill pickle, chopped fine or dill pickle relish (you can use sweet relish if you prefer)
  • 1 teaspoon capers
  • Juice of ½ lemon
  • 1 teaspoon hot sauce (whatever is in the fridge will be great, tabasco and Tapatio are my favorites)
  • 4 slices of our favorite local Clover Sharp White Cheddar Cheese
  • 1 head of romaine lettuce
  • 2 ripe tomatoes
  • 1 ½ lbs of large Kennebec potatoes (if you can’t find Kennebec, russets are a good substitution)
  • 1 gallon canola salad oil for frying (or however much you need to fill a pot/pan/fryer 3” deep)
  • Salt to taste
  • 4 scoops of Clover Sweet Cream Ice Cream 
  • 3/4 cup of Clover Orangic Whole Milk
  • 1 cup of strawberries
  • Clover Sonoma Whipped Topping (optional)

Equipment List:

  • 1 large cast iron skillet (or gas griddle, large saute pan, grill)
  • 1 small mixing bowl
  • 1 fryer (or large pot or cast iron skillet)
  • 1 large mixing bowl

Directions:

For the Burger:

  • 1 ½ lbs ground beef (local, grass fed grain finished is my favorite)
  • 4 slices of our favorite local Clover Sharp White Cheddar Cheese
  • 1 head of romaine lettuce
  • 2 ripe tomatoes
  • 4 burger buns
  • 1 tablespoon olive oil
  • Fresh cracked black pepper
  • Salt to taste

Method:

Form ground beef into 4 equal sized patties. Keep them relatively thick, around ¾”. If you have a cookie cutter that is large enough (around 4”) pack the beef into it to get nice clean edges. Heat a large cast iron or griddle over medium high heat. Cut buns in half and toast each half in the pan until light golden brown. When buns are done toasting, add olive oil and burgers. Use a spatula and press down on the back of each burger for a few seconds to make sure a nice crust is formed. After 2-3 minutes, flip burger. Add cheddar to the burger once flipped so it has time to melt. After 2-3 minutes (for medium rare – medium) remove burger from pan. Reserve until assembly.

For the Caramelized Onions:

  • 1 large white onion
  • 1 teaspoon olive oil
  • Salt to taste

Method:

Cut the onion in half vertically. Remove outer skin and cut thin strips (julienne cut if you want to google it!). Place a small pot over medium heat and add the olive oil to the pan. Add onions and season with salt. The salt will help draw the moisture out of the onions and will help with even caramelization. Cook over medium heat for 1-2 minutes until the onions begin to lose their crunch and become slightly translucent, you do not want any color yet. Turn heat to low and cover pot with a lid. Cook 20-30 minutes over very low heat until onions are very soft. Remove lid and return heat to medium and cook until all moisture is cooked out and onions will start to caramelize. Reserve until assembly.

For the Secret Sauce:

  • ½ cup of mayonnaise (or aioli)
  • 3 tablespoons ketchup
  • 1 ½ tablespoon dill pickle, chopped fine or dill pickle relish (you can use sweet relish if you prefer)
  • 1 teaspoon capers
  • Juice of ½ lemon
  • 1 teaspoon hot sauce (whatever is in the fridge will be great, tabasco and tapatio are my favorites)

Method:

In a small mixing bowl, mix all ingredients well. Reserve until assembly.

For the French Fries:

  • 1 ½ lbs large kennebec potatoes (if you can’t find kennebec, russets are a good substitution)
  • 1 gallon canola salad oil for frying (or however much you need to fill a pot/pan/fryer 3” deep)
  • Salt to taste

Method:

Heat oil in a fryer (or alternatively in a cast iron pan or pot) and bring to 300 degrees. Cut potatoes into uniform fries, and place in fryer for 3 minutes. Remove and cool down the fries. Turn heat on fryer to 350 degrees. Drop fries back in the fryer for 1-2 minutes until golden brown. Toss in a medium mixing bowl and season with salt.

To Assemble:

Spread a bit of the sauce on each half of bun. Place the lettuce, then the tomato slice, then the burger on the bottom bun. Spoon a little bit of the caramelized onions on top of the burger and top with the top bun. Plate with the French fries.

For the Strawberry Milkshake:

Method:

Blend the ice cream, milk, and strawberries together until smooth. Top with a strawberry and Clover Sonoma Whipped Topping (optional)

ENJOY!