I’m so happy I didn’t skip this week’s French Fridays with Dorie recipe! What’s better than starting the weekend with a 1/3 pounder, homemade fries, and an Irish red beer?
I should make homemade burgers more often. At least every other month, we treat ourselves to a weekend burger lunch on a casual restaurant. After making these, I think we’ll get takeout milkshakes and come home to the Café Salle Pleyel hamburgers. Héléne Samuel and Sonia Ezgulian were definitely on the money creating a burger with so many delicious ingredients incorporated into the patty. I was most surprised by the addition of tarragon and how it tasted with the ground beef. I forgot to buy capers and there were no cornichons in my regular supermarket, so my mix consisted of sun dried tomatoes, a couple of baby dill pickles, tarragon, parsley, and leftover onion bits in the food processor from the onion marmalade.
I did not have any red onions on hand, and the ones in the supermarket looked terrible, so I made the marmalade with a white onion. I added about 1/2 teaspoon of sugar to help speed the caramelization process and to imitate the naturally sweeter red onion taste.
I topped the buns with mayonnaise, the onion marmalade, two slices of kumato tomatoes, and baby arugula. The salty Parmesan cheese ribbons melted beautifully into the patty and contrasted nicely with the sweet onion marmalade.
We enjoyed the burgers with my go-to oven fries. Yukon Gold potatoes are scrubbed clean, cut into eight thick wedges, and tossed with oil and salt and pepper. I arranged the potato wedges on my roasting pan’s rack on top of a cookie sheet and baked at 400°F oven for 30 minutes or until golden. You get perfect “grill” marks on one side, which is a great play to the real marks on the burger. These potatoes are so good, we don’t even bring out the ketchup.
Check out how the rest of the French Fridays crowd did on this great recipe here! This recipe arrived to Dorie Greenspan’s hands via Héléne Samuel, a renowned Paris restaurant consultant. We are lucky it is included in Around My French Table, however, you may also find the recipe here. This link will take you to the New York Times article referenced by Dorie in her introduction to the recipe.