We spent our family holidays as kids visiting the Auvergne region of France every summer and winter. I have many fond memories of our time spent together as a family, eating at local brasseries. I always remember Jacques talking about how being together and cooking as a family was important. Although as children we did not have very refined tastes, I always knew I wanted to become a chef. I’ve always loved burgers and enjoyed family barbecues, so this recipe is a little nod to simpler family times and to Jacques.

The Frenchie Burger

Recipe details

Serves

4

We started a smash burger pop-up during the pandemic last year. Our creation, the Frenchie Burger, has lots of flavors of France, including bleu d’Auvergne cheese, garlic aioli, mushrooms, and caramelized onions. It’s a very delicious and satisfying burger that I know Jacques would love.

Part 1

Ingredients

  • 4 (4-ounce) beef patties
  • Salt
  • 4 potato buns, toasted
  • 8 to 12 tablespoons aioli, recipe follows
  • 8 to 12 tablespoons cooked mushrooms, recipe follows
  • 8 to 12 tablespoons caramelized onions, recipe follows
  • 8 tablespoons bleu d’Auvergne or other blue cheese

Method

  1. Smash the beef patties to about 1-inch thick and season with salt. Heat a heavy skillet over high heat. When hot, add the patties to the pan and cook until brown on both sides, about 4 minutes for medium.
  2. Arrange the buns on a tray toasted side up. Dollop a spoonful or more of mayonnaise on the toasted surfaces. Place the patty on the bun base and top with mushrooms, then caramelized onions followed by blue cheese and the bun top. Serve immediately.

For the Caramelized Onion Confit

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 3 pounds sliced Spanish onions, cut into ½-inch thick slices
  • 2 tablespoons unsalted butter
  • 2 tablespoons sherry vinegar
  • 2 teaspoons chopped thyme leaves
  • Salt

Method

  1. In a large, heavy pan, heat the oil over medium heat, add the onions, cover and cook, stirring until they are wilted and translucent. Continue cooking, stirring occasionally until they begin to brown. Then, reduce the heat, add the butter and continue cooking until the onions soften and darken in color, about 1 ½ hours. Season with vinegar, chopped thyme and salt. Transfer the onions to a container with a tight-fitting lid and store in the refrigerator for up to a week.

For the Mushrooms

Ingredients

  • 2 tablespoons unsalted butter
  • 12 ounces cremini or white button mushrooms, sliced
  • Salt

Method

  1. In a medium saucepan, heat the butter over medium-high heat. When melted, add the mushrooms, season with salt and cook until browned. Reduce the heat to medium and continue cooking until any moisture has evaporated and the juices are syrupy, about 5 minutes. Transfer the mushrooms to a container with a tight-fitting lid and store in the refrigerator for up to a week.

For the Aioli

Ingredients

  • 3 large egg yolks, preferably organic
  • 3 tablespoons Dijon mustard
  • 3 tablespoons garlic confit
  • 1 tablespoon grated or minced garlic
  • Salt
  • Freshly ground white pepper
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons white wine vinegar
  • 2½ cups canola and extra virgin olive oil blend

Method

  1. In the bowl of a food processor combine the egg yolks, mustard, garlic confit, raw garlic, salt, pepper, lemon juice, and vinegar and process until smooth. With the processor running, drizzle in the oil-blend until it forms an emulsion. Transfer to a container with a tight-fitting lid and store in the refrigerator for up to a week.

Note: The oil blend is 80% canola oil and 20% extra virgin olive oil.