Burger & fries with red wine, thyme & shallot sauce

This is just a burger wrapped in potatoes. Seriously. I can’t believe I could make something that looks this good and complex.

Recipe adapted from Hubert Keller’s Burger Bar
Serves 4

2 tsp. oil
2 tbsp. shallot, chopped
1 garlic clove, chopped
1/2 cup dry red wine
1-1/2 cup chicken stock
1-1/2 tsp. fresh thyme
1 tbsp. port
1-1/2 tsp. cornstarch
salt and pepper
1 tbsp. butter

fresh herbs (parsley, basil, etc.)

1-1/2 lbs. ground beef or bison
2 1/2 lbs. potatoes, peeled
1 large egg
3 tbsp. olive oil

Start by heating the oil on medium heat, and cook the shallot and garlic until translucent, then add dry red wine. Reduce the wine until the pan is almost completely dry, then add chicken stock and thyme. Let the sauce simmer.

As the sauce is simmering, mix port and cornstarch. Whisk the mixture into the sauce, and let the sauce simmer while you cook your burger. Season with salt, pepper and butter to taste.

With the sauce simmering, take a hot, small pot and fill it with some vegetable oil. Fry some fresh herbs, then drain and set aside until ready to use.

The burger, while complicated at first glance, is actually the easiest part of the dish. You’re going to need a mandolin for this, so if you’ve gotten this far and don’t have one, you’re kinda screwed here. Drain the water from the potatoes, then press firmly against the burger patty. Brush with egg wash to bind the potatoes to the meat.

Cook on the stovetop for around three minutes, then flip the burger and transfer the pan to the oven and cook for an additional 6-8 minutes at 450 degrees.

Finish the burger with the fried herbs and plate with the sauce. Garnish with grape tomatoes and any other vegetables of your choosing.

Serve.

Eat it. You can’t just stare at it, really In spite of how sexy she is.

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