Entrecôte Wagyu Burger with Frites

Frites

• 3 large russet potatoes (about 2 lbs, peeled)
• neutral oil (for frying)
• 2 tbsp chives (finely chopped)
• kosher salt

Caramelized Onions

• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 2 large yellow onions (halved and thinly sliced)
• 1/4 tsp kosher salt

Entrecote Sauce

• 4 tbsp unsalted butter
• 1 tbsp olive oil
• 1 large shallot (minced)
• 2 anchovy fillets
• 1 tbsp crushed pistachios
• 1 1/2 tbsp capers (drained)
• 1 tbsp brined green peppercorns (drained)
• 1 1/4 tsp Better Than Bouillon roasted beef base
• 2 oz cognac
• 2 tsp white wine vinegar
• 1 1/4 cups beef stock
• 1/4 cup fresh chives (rough chop)
• 10 basil leaves
• 1/4 cup fresh flat leaf parsley leaves (packed)
• 2 tbsp fresh tarragon leaves (packed)

Spread

• 1/2 cup mayonnaise
• 1 tbsp dijon mustard
• 1 tbsp balsamic vinegar
• 1 tbsp honey
• 1 tsp Better Than Bouillon roasted beef base

Burgers

• 2 lbs ground wagyu beef
• 2 tbsp Better Than Bouillon roasted beef base
• 1 1/2 tsp smoked paprika
• 1 1/2 tsp garlic powder
• 3/4 tsp ground white pepper
• 1 wagyu new york strip steak (about 12 oz)
• kosher salt and freshly ground black pepper (for the steak)
• 8 oz gruyere (sliced)
• 4 brioche buns (split)
• 2 tbsp unsalted butter (softened)
• 1/2 cup pickled jalapeño slices (drained)

1. 1

   Soak the Potatoes: Run the potatoes through a mandoline into 1/8 inch planks. Stack the planks and cut them lengthwise into 1/16 inch matchsticks. Transfer to a large bowl, cover with ice water by 2 inches, and refrigerate 2 to 24 hours.

2. 2

   Caramelize the Onions: Preheat a skillet over medium-low heat for 2 minutes. Add the olive oil and onions. Cook 25-30 minutes, stirring every few minutes. Add in the butter and salt, cook another 20-30 min adding a tablespoon of water whenever the pan looks dry and there’s stuck on bits to deglaze, until deep golden. Transfer to a bowl and keep warm.

3. 3

   Make the Sauce: Add the butter and olive oil to a small saucepan over medium-low heat. Once the butter has melted, add the shallot and cook 4 minutes, until translucent. Add the anchovies, crushed pistachios, capers, green peppercorns, Better Than Bouillon, and cognac. Cook 2-3 minutes. Add the vinegar and the stock and simmer for 5-7 more minutes. Add the chives, basil, parsley, and tarragon. Transfer to a blender and blend until completely smooth and uniformly green. Return to the pan and simmer over low heat until thickened.

4. 4

   Blanch the Frites: Drain the potatoes and pat them completely dry with paper towels, pressing out every bit of surface water. Fill a small heavy saucepan with 1 to 1 1/2 inches of oil and heat to 325°F (163°C). Fry in small batches 2 to 3 minutes, until limp and pale with no color. Remove with a spider strainer to a wire rack. Freeze at least 30 minutes.

5. 5

   Make the Spread: Whisk the mayonnaise, dijon, balsamic, honey, and Better Than Bouillon in a small bowl until smooth.

6. 6

   Form the Patties: Break the wagyu into loose chunks in a large bowl. Add the Better Than Bouillon, smoked paprika, garlic powder, and white pepper. Fold gently until just combined. Divide into 8 portions and roll each into a ball. Set a ball on a parchment-lined plate, cover with a second sheet of parchment, and press flat with another plate into a patty slightly wider than the buns. Repeat with the rest. Refrigerate until they go on the griddle.

7. 7

   Cook the Steak and Patties: Season the strip steak with salt and pepper. Heat the griddle to medium-high, 400 to 425°F (200 to 220°C). Cook the steak and the patties together, the steak 4 to 5 minutes per side and the patties 2 to 3 minutes per side, flipping each once, to an internal temperature of 130 to 135°F (54 to 57°C). That is where I like them. See the notes for every other doneness temperature. Lay the gruyere over each patty during the last minute and cover to melt. Transfer the steak to a cutting board and rest 10 minutes.

8. 8

   Toast the Buns: Butter the cut sides of the buns. Toast cut side down on the griddle 1 to 2 minutes, until golden.

9. 9

   Fry the Frites: Heat the fry oil to 375°F (190°C). Fry the frozen potatoes in small batches 1 to 2 minutes, until golden and crisp. Remove with a spider strainer to a wire rack. Toss with the parsley and salt to taste.

10. 10

    Assemble: Slice the rested steak and roughly chop. Spread the bun bottoms with the honey mustard mayonnaise. Add a patty, then the pickled jalapeños, then a second patty. Pile on the caramelized onions and the chopped steak. Close the buns and cut each burger in half. Pool the warm sauce on the plates and stand the halves in the sauce. Serve with the frites and a ramekin of extra sauce.