This week we have Sarah Coates from The Sugar Hit, back by very popular demand. We loved her sweet potato chips so much, and judging by the number of pins that recipe got, so did you, so we decided to have Sarah back. Here is what she calls a “Frenchie Burger,” a modern twist on steak frites. I’ve confessed my love for burgers here many times. It is a love that goes back many years – longer than I can remember! Whether your feelings about burgers are as obsessive as mine and Sarah’s or you’re just curious to try something new, I hope you’ll try this one out! –Kristina
About Sarah: Sarah is the author and photographer behind The Sugar Hit, a blog solely devoted to the joys of eating. She is a typical 21st century creative type, totally obsessed with food, writing, design, photography and styling. She lives in Brisbane, Australia and regularly eats mountains of crudités in a misguided attempt to offset the staggering amounts of butter she consumes daily. You can follow her buttery antics on Twitter, Instagram and Facebook!
See what makes up Sarah’s Frenchie burger after the jump!
The Frenchie Burger
For the béarnaise sauce
- 3 tablespoons fresh tarragon, chopped
- 1/3 cup (85ml) white wine vinegar
- 2 egg yolks
- 6oz (160g) butter
- Salt, pepper, and lemon juice (optional) to season
For the frites
- 2 small Russet potatoes
- Canola oil, for frying
For the burgers
- 1 pound (500g) good quality beef mince
- Salt and pepper
- 4 soft white (or brioche) buns
- Butter lettuce or watercress
To make the béarnaise sauce, place half the tarragon along with the white wine vinegar into a small pan. Bring to a boil, and cook away until there is only about 1 tablespoon of liquid left. Strain out the tarragon leaves.
Place the egg yolks into a heatproof mixing bowl (or blender), add the reduced vinegar and whisk vigorously for 20 seconds (blend briefly).
Heat the butter in a small pan until it is melted and bubbling. To make the sauce by hand, add the butter, drop by drop at first, to the egg yolks, whisking very vigorously all the time. Once about a third of the butter has been added, you can start pouring in slightly bigger amounts, still whilst whisking very vigorously. It’s easier if you have a friend.
Or, to do this in the blender, simply turn the blender with the yolks and vinegar in it, and slowly stream in the hot butter through the hole in the lid.
Either way, when your béarnaise is made, season it with salt and pepper, and a squeeze of lemon if you think it needs it, and then set aside to keep warm until needed.
To make the frites, finely slice the potatoes into fine matchsticks, and pat them dry with paper towels.
Place about 2 inches of oil in a wide, deep pan, and bring it up to about 375F/180C, or simply place a piece of potato into the oil, and wait until it floats to the surface, bubbling.
When the oil is hot, take about a sixth of the sliced potatoes, and carefully add them into the oil. Be VERY careful, as cooking with hot oil is very dangerous. Be sure that the oil does not get too hot, and don’t add too many frites at once, as your oil could bubble over.
Leave the frites in the oil, until they become a light golden brown and are very crisp, about 2 minutes. Scoop them out, and drain them on paper towels, and proceed until all the frites are cooked. Season lightly with salt.
To assemble the burgers, shape the beef into four patties, roughly the same size as your burger buns. Season them with salt and pepper, and then sear them in a very hot pan (cast iron is great, or use your grill), for about 2 minutes per side for a medium or slightly pink burger.
Slice the buns in half, and top the bottom half with lettuce or watercress. Place a burger patty on top of the lettuce, followed by a healthy dollop of béarnaise and pile of the crispy frites. Serve with an ice cold beer and enjoy!
Why Sarah loves this recipe: Who doesn’t love a burger? If only we could be as accepting of each other as we are of burgers, the world would be a much more peaceful and beautiful place. I will take a burger in almost any guise, be it tall, short, thin, fat, beef, chicken, pork, or otherwise. In a pinch, I’m even happy to make do with the very average cheeseburger that can be obtained from just about any drive-thru around the world. But sometimes I want to luxe it up a bit and take things to a more sophisticated place. This burger is my handheld take on the classic French steak frites. This burger is rich, decadent, textural, utterly delicious and is absolutely perfect next to a cold beer. I hope you like it!