When Kita of Girl Carnivore asked us to participate in Burger Month, we didn’t even hesitate! We are kind of hamburger purists over here, but occasionally we like to bump it up. Feeling a bit homesick for France, we decided a French Burger was in order. VIVA LA FRANCE!
We are kind of purists when making burgers, not to imply that we only have a bun with meat on it. Typically, it means simplicity, letting the flavors of the burger or the meat really shine over the lettuce, tomato and onion. Often on our road trips, which always include a stop at In-N-Out, our conversation turns to what makes a killer burger. Hands down it really comes to the meat, without good meat, a burger is just a burger. I always start with the best quality meat I can get my grubby hands on, then I build from there. When you have really awesome meat, the seasoning can be as simple as salt and pepper.
The French love good butter, baguettes, red meat, roquefort cheese, caramelized onions (maybe that I made that up) and good wine. For the French Burger, I used grass-fed beef from Panorama Ranch, I trust their products and their beef is outstanding. I seasoned the meat with some maldon salt, and fresh cracked black pepper. Then I went a little crazy by caramelizing lots of yellow onions, with a splash of red wine for added depth, and to deglaze the pan (that is French). Before making the patties, I added half of the onion mixture to the ground beef and mixed it all together. Then I added a pat of butter to the middle of each patty, that’s right a pat of butter. You have to grill the burger, the flavor is more intense than pan frying. I tried both ways, and hands down the grilled meat rocked. The secret sauce for this killer French Burger is an aioli with Roquefort cheese. Roquefort is a big of a splurge, so regular ole blue cheese would be a great substitute as well. Don’t forget to toast the baguette with some of that good butter before putting it all together.
Definitely reminds me of some flavor rich meals that I have enjoyed in France, and if you are itching to get over there and cannot make it this summer, this may be the perfect summer substitute!
Don’t forget to check out rest of the burgers from this month; we pretty much want to make all of them. Be sure to enter below to win some great burger prizes! Remember have fun when making burgers, they are the ultimate summer grilled food.
A huge thanks to all of the fun bloggers who were just as inspired by a month of burgers as I was and the awesome companies that have donated prizes to #burgermonth , El Diablo Hot & Spicy Mustard, FireWire Grilling Skewers, Hamilton Beach, KitchenIQ, The Spice House, and Wisconsin Cheese.
Here are more of our favorite Chez Us Burgers:
- 1 pounds ground beef
- 1 teaspoon maldon salt
- 1 teaspoon freshly cracked black pepper
- ½ cup mayo
- 6 ounces roquerfort cheese
- 2 large yellow onions, peeled, cut in half and then thinly sliced
- 2 tablespoon olive oil
- 2 tablespoons red wine
- 1 baguette, cut into 4 equal pieces, and then sliced to open
- 6 tablespoons of good butter
- Place the ground beef into a large mixing bowl mix with the salt and pepper. Set aside.
- Mix the may with ¼ cup of the roquerfort cheese. Set aside.
- Heat the olive oil in a large frying pan over medium-low heat. Add the onions.
- Stir, and cook for 20 - 25 minutes until soft and caramelized. Keep your eye on them as you do not want them to burn. Stir often.
- Add the red wine to the frying pan, stir, cook for 3 minutes or until reduced.
- Remove from the heat, and set aside.
- Preheat the grill to 425.
- Add half of the onion mixture to the ground beef, mix using your hands.
- Form the ground beef into 4 equal oblong patties.
- Slip a tablespoon of butter into each patty. Save the remaining 2 tablespoons to butter the baguette.
- Place the patties on the grill, and cook for 3 minutes, then flip.
- Continue grilling until cooked to your likeness, using a meat thermometer to test for doneness. We like these burgers served medium-rare, which is about .... 150. It will continue to cook after removing from the grill for about 5 minutes, and will reach 155 - 160.
- Butter the baguettes.
- Toast the baguettes on the grill.
- To serve place a baguette on a plate, slather some aioli on both sides, add the burger, top with the remaining caramelized onions and a thin slice of roquefort cheese and the other half of the baguette.