LAURO KITCHEN CHEESEBURGER WITH POMMES FRITES AND AIOLI

Recipe from David Machado, Lauro Kitchen
Photo by Frank DiMarco, dimarcoimages.com

The burger:
5 lbs of Oregon Country Natural ground chuck
1 Tbsp garlic, chopped
1 cup yellow onions, finely chopped
1/2 tsp Tabasco
1/4 cup Worcestershire Sauce
1/4 cup parsley, chopped
Salt and black pepper

1. Combine the beef, garlic, onion, Tabasco, Worcestershire and parsley and marinate for 2 hours.
2. Season well with salt and pepper.
3. Cool the mixture well before shaping. Make a small test patty and grill to taste for seasoning.
4. Weigh the ground meat at 6 ounces and form into balls. Using a mold, shape into burgers about 5 inches in diameter and 1/4-inch thick. Stack with wax paper and refrigerate until needed.

Aioli:
3 egg yokes
2 Tbsp lemon juice
1 tsp garlic, chopped
16 oz extra virgin olive oil
Salt and pepper

1. In a bowl whip egg yolks and lemon juice until frothy.
2. Add chopped garlic.
3. Slowly start adding oil a little at a time.
4. Continue adding oil until thick and creamy.
5. Season with salt and pepper and refrigerate until needed.

Pommes Frites:
Potatoes
Salt and pepper

1. Cut potatoes into 1/4-inch match sticks. Rinse and drain well.
2. Blanch potatoes at 325 degrees until just beginning to color. Drain well and cool on a sheet pan lined with parchment paper.
3. When ready, fry potatoes at 375 degrees until crispy and an even golden color.
4. Toss in a bowl with salt and pepper and serve.

To order:
6 oz Cascade Natural ground chuck patty
1 1/8-inch slice Mezzo Secco, Sonoma aged Dry Jack cheese
Pearl Bakery burger bun
1 Tbsp homemade aioli
Butter lettuce, torn
1 slice vine ripened tomato
1 thin slice red onion
1 handful blanched Pommes Frites
Salt and pepper
Ketchup

1. Grill the burger on a hot gas or charcoal grill turning as necessary until it reaches the desired temperature.
2. Top with cheese and let melt. Cook the fries and toast the bun. Garnish the bun with aioli, butter lettuce, sliced tomato and sliced onions.
3. Serve with fries and a side of ketchup.