Frenchie Burger from db Bistro Moderne
Ingredients
Tomato Compote:
4 plum tomatoes, seeded and halved lengthwise
1/4 tsp sugar
Salt
Freshly-ground white pepper
3 thyme sprigs
2 garlic cloves, thinly sliced
1 tbsp extra virgin olive oil
1 Spanish onion, quartered lengthwise and thinly sliced
1/4 c tomato confit or oil-packed sun-dried tomatoes, drained and finely chopped
2 tbsp chopped basil
Caramelized Onions:
3 tbsp butter
Salt
Freshly ground white pepper
2 Vidalia onions, thinly sliced
1 tsp fresh thyme, chopped
Beef Patties:
5 lbs chuck meat, diced
1 1/4 lb raw beef fat
14 slices Morbier cheese
Frenchie Burger:
24 slices rillon (brined and poached pork belly) or slab bacon, 1/4-inch thick by 3 inches long
1 c Dijon mustard
14 brioche-black peppercorn buns
1 lb baby arugula
14 cornichons
14 small wooden skewers
Method
For the tomato compote: Heat oven to 200 degrees Fahrenheit. Line a baking sheet with foil, and spread tomatoes, cut side up, on the sheet. Season with sugar, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Scatter thyme and garlic on top. Oven-dry for 4 hours. Meanwhile, in a medium sauté pan, heat the olive oil. Add onion, season it with salt, and cook over medium-low heat; stirring occasionally, until very tender and golden brown (about 35 minutes). Cool the tomatoes, then peel and place them on a cutting board. Finely chop the tomatoes with the cooked garlic. Place them in a bowl. Pull the oven-dried thyme leaves off their stems and add them to tomatoes, discarding the stems. Add sundried tomatoes, onion, and basil to the bowl and combine. Taste the compote, and add salt and pepper, if needed.
For the caramelized onions: In a large saucepan, melt the butter over medium-low heat. Add the onions and sprinkle it all with one teaspoon of salt. Stir onions. Cook, without stirring, for about five minutes or until the onions are lightly-browned. Stir occasionally until they are golden brown. If they stick to the pan, add a small amount of water. After 15 minutes, add half the thyme. Continue stirring for another 15 minutes or until the onions are caramelized and tender. Add salt and pepper, if needed.
For the beef patties: Grind the chilled meat, alternating pieces of chuck and fat into a shallow tray. Divide the meat into 14 portions. On a stainless steel surface, use a ring cutter that is 4 1/2 inches wide and 1 1/2 inches high, and gently press one portion of meat. While pressing, twist the meat two or three times to be sure it is packed tightly into patties. Do not squeeze too hard or overwork the meat. Repeat the process for all 14 patties. Prepare the grill for two-temperature cooking, with one area for medium-high heat and the other for medium heat. Put the hamburgers over medium-high heat and cook, without moving, for two minutes or until they are well marked. Turn the hamburgers 90 degrees to make a crosshatch pattern. Grill for two more minutes. Flip the hamburgers over, move to medium heat, and grill (without moving) for three more minutes. Turn the hamburgers 90 degrees, top with a slice of cheese, and cook for another three minutes. Transfer to a platter, and let the patties rest in a warm spot for about 10 minutes. The burgers should now be cooked medium rare.
For the rillon or slab bacon: Grill the rillon on both sides until well-marked and cooked through.
To serve: Slice buns in half and lightly-toast or grill them. Spread both top and bottom buns with a thin layer of Dijon mustard. Spread tomato compote on each bottom bun. Starting at the bottom, layer with a few arugula leaves, a beef patty, two pieces of grilled rillon, caramelized onions, a few more arugula leaves, and the top bun. Put a cornichon on a skewer and stick it through the middle of the burger. Enjoy!
