Made with AI
French Bistro Brisket Burger with Gruyère & Frites
60 min 1016 kcal per serving Advanced
Ingredients
4 Servings
- ground brisket beef800 g
- Gruyère cheese4 slices (about 120g)
- brioche buns4 pieces
- Dijon mustard4 tbsp (about 60g)
- caramelized onions4 tbsp (about 80g)
- butter lettuce4 leaves (about 20g)
- russet potatoes600 g
- sunflower oil1 L
- sea salt1 tsp (about 6g)
Instructions
- 1
Peel and cut the russet potatoes into thin fries. Soak them in cold water for 30 minutes, then drain and pat dry thoroughly.
- 2
Heat the sunflower oil in a deep fryer or large pot to 160°C (320°F). Fry the potatoes in batches for 4-5 minutes until soft but not colored. Remove and drain on paper towels.
- 3
Increase the oil temperature to 190°C (375°F). Fry the potatoes again in batches for 2-3 minutes until golden and crispy. Drain and sprinkle with sea salt. Set aside and keep warm.
- 4
Divide the ground brisket beef into 4 equal portions and shape into burger patties. Season both sides with salt and pepper.
- 5
Heat a grill or skillet over medium-high heat. Cook the patties for 3-4 minutes per side for medium, or until desired doneness.
- 6
In the last minute of cooking, place a slice of Gruyère cheese on each patty and cover to melt the cheese.
- 7
Lightly toast the brioche buns. Spread 1 tbsp of Dijon mustard on the bottom half of each bun.
- 8
Place a butter lettuce leaf on each bun, then top with the cheesy brisket patty, 1 tbsp caramelized onions, and the top bun.
