Cook the Book: Burger and Fries

Name: Cook the Book: Burger and Fries
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 pints basket cherry tomatoes, quartered; 2 teaspoons cornstarch; 118 milliliters dry red wine; 1 large egg white, beaten; 2 teaspoons finely chopped fresh thyme; 1 garlic clove, very finely chopped; 680 grams coarsely ground chuck, chilled; 1 handful baby greens or Fried Herbs (recipe below); 2 teaspoons olive oil; 1 Tbsp ruby port; 4 servings Red Wine, Thyme, and Shallot Sauce; 1 kilograms russet potatoes, peeled; 4 servings Sea salt and freshly ground black pepper; 2 Tbsps very finely chopped shallot; 1 Tbsp unsalted butter

The recipe Cook the Book: Burger and Fries could satisfy your American craving in approximately 45 minutes. This side dish has 878 calories, 37g of protein, and 39g of fat per serving. This gluten free recipe serves 4. A mixture of ruby port, shallot, wine, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Handling lightly to keep the texture light and juicy, divide the meat into 4 evenly sized patties about 1 inch thick. The burgers can be shaped and refrigerated, covered, for several hours or overnight.

Ingredients you will need

Meat

Let the meat come to room temperature before cooking.

Ingredients you will need

Meat

With a mandoline, julienne the potatoes into the finest possible strips.

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Potato

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Mandoline

Put them in a bowl and season with salt and pepper to taste. Toss to mix well.

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Salt And Pepper

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Bowl

When ready to cook, preheat the oven to 450°F.

Equipment you will use

Oven

Wrap the burger patties in potatoes only just before cooking.

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Burger Patties

Potato

Wrap

Brush the patties with the beaten egg white. Enclose the potatoes in a clean kitchen towel and press to rid them of excess water. Divide the potatoes into 8 equal piles.

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Egg Whites

Potato

Water

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Kitchen Towels

Spread one pile on a work surface, top with a patty, and then spread another pile of potatoes on top and all around the meat. Gently but firmly press the potatoes around the meat, working the patty between your hands to form a tight package and to completely cover the meat with the potatoes.

Ingredients you will need

Potato

Spread

Meat

Heat the olive oil in a large, ovenproof, nonstick skillet over medium-high heat until very hot.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Place the burgers in the skillet and cook without moving them until the potatoes begin to turn golden brown and crisp, about 3 minutes. Regulate the heat to prevent burning.

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Potato

Equipment you will use

Frying Pan

Turn the burgers and place in the oven for 8 to 9 minutes for medium-rare.

Equipment you will use

Oven

Add more oil to the skillet as needed so the potatoes do not stick or burn. (It might be helpful here to use a meat thermometer. It should register 125°F for medium-rare meat.)

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Potato

Meat

Cooking Oil

Equipment you will use

Kitchen Thermometer

Frying Pan

To build the burgers, center the burgers on warm plates.

Garnish with a pinch of baby greens or fried herbs. Scatter a few cherry tomatoes and greens around the burgers and serve immediately with the sauce on the side, or spoon a circle of sauce around the burgers.

Ingredients you will need

Cherry Tomato

Greens

Herbs

Sauce

Fried Herbs

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Herbs

- makes about 1 1/2 cups -

In a medium saucepan, heat the olive oil over medium heat.

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Olive Oil

Equipment you will use

Sauce Pan

Add the shallot and cook, without browning, stirring occasionally, until the shallot is tender and translucent, about 5 minutes.

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Shallot

Add the garlic, stir, and cook for another minute.

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Garlic

Add the wine, bring to a boil, and cook until the pan is nearly dry, about 5 minutes. Swirl the pan as the wine reduces in order to see clearly to the bottom of the pan. Stir in the stock and thyme and return the sauce to a gentle simmer.

Ingredients you will need

Sauce

Stock

Thyme

Wine

Equipment you will use

Frying Pan

In a small bowl, stir together the port and cornstarch.

Ingredients you will need

Corn Starch

Port

Equipment you will use

Bowl

Whisk this mixture into the sauce and continue to simmer gently, uncovered, for 6 to 10 minutes. Taste for seasoning and adjust with salt and pepper. The sauce can be made a day ahead and refrigerated, covered. Reheat gently over low heat. Just before serving, swirl in the butter.

Ingredients you will need

Salt And Pepper

Seasoning