Ingredients Grilled Burger:
½ lb. ground short rib or beef
1 pinch sea salt
1 pinch black pepper
½ red onion, sliced thinly
1 pinch granulated sugar
1 tbsp water
1 tbsp red wine vinegar
2 potato rolls or brioche buns
4 lettuce leaves
1 Kumato tomato, sliced
2 grilled burgers
2 slices taleggio cheese
4 pieces cooked bacon
2 Yukon potatoes, peeled and sliced into 1/2 inch matchsticks
4 cups canola oil
kosher salt to taste
Craving a great burger? At Felice, Chef Iacopo Falai elevates this barbecue staple to a decadent variety of a Tuscan burger. Here, he shares his recipe on how to achieve l’Hamburger perfection at home with step-by-step instructions from seasoning your patties, to layering flavors, and the ideal cooking time.
To Make the Burger:
Heat the grill to high heat.
In a medium mixing bowl, combine the ground beef, salt and pepper and mix just until combined. Divide evenly into 2 patties and set aside.
In a small pan, combine the onions, sugar, water and red wine vinegar and sauté over low heat until the onions are caramelized. Set aside to cool.
Grill the burgers for ~ 5 minutes per side or until they reach a desired temperature. Lightly toast the buns on the grill.
To assemble the burger, layer the lettuce, tomato and burger patty on a bun. Top with taleggio cheese, caramelized onions and bacon and serve immediately with fries.
To Make the Fries:
In a heavy bottom sauce pot, heat the oil over medium-high heat (oil should reach 350ºf).
Soak the cut potatoes in ice water for ~10 minutes to remove some of the starches.
Drain the potatoes and dry completely before frying.
Fry the potatoes for ~6 minutes or until they turn golden brown and crispy.
Remove from the oil and immediately season with salt to taste.