When Kita asked us to join along in Burger Month, we didn’t even hesitate! We are hamburger purists, but occasionally we like to bump it up a notch or two. Feeling a bit homesick for France, we decided a French Burger recipe going to be the perfect way to kick off Burger Month.
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 bit of a splurge, so the 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!
Here are more of our favorite Chez Us Burgers:
- Bring the meat to room temperature (at least 30 minutes – not more than 60 minutes) as this helps the meat cook more evenly.
- Do not over flip the burgers on the grill. When it is time to flip for the first time, the protein (Meat) will slightly release which indicts it is time to flip.
- Do not squish out the juices with a spatula – this is the flavor!
- Use a meat thermometer!!
Recipe: French Burger
1 pounds ground beef
1 teaspoon Maldon salt
1 teaspoon freshly cracked black pepper
1/2 cup mayo
6 ounces Roquefort 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 1/4 cup of the Roquefort 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.
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.