Sylvain Burger Recipe

Form Patties

Divide the 1 lb black angus ground beef into two equal portions (about 8 oz each). Gently form each portion into a loose patty about 3/4-inch thick and 4 inches in diameter. Make a shallow dimple in the center of each patty with your thumb to reduce puffing during cooking.

Season

Season both sides of each patty with kosher salt (about 1/2 tsp per side) and freshly ground black pepper. Lightly brush or sprinkle Worcestershire sauce on each patty (about 1/2 tbs per patty). Let rest at room temperature for 10 minutes while you heat the pan/oil.

Cook Patties

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot (about 3–4 minutes). Add a thin film of oil or leave dry if your pan is well-seasoned. Place patties in the pan and cook undisturbed for 3–4 minutes to develop a crust. Flip and immediately place two slices (2 oz total) of extra-sharp cheddar on each patty. Cook another 3–4 minutes for medium (adjust time 2–3 minutes for medium-rare or longer for well-done). If using, add bacon (already cooked) on top of the cheese after flipping to warm through. Remove patties to a plate and loosely tent with foil to rest for 3–5 minutes.

While patties rest, spread softened butter on cut sides of the buns. Return the skillet to medium heat and toast buns, butter-side down, until golden and crisp, about 1–2 minutes. Remove from heat.

Mix or arrange condiments: spread about 1 tbs mayonnaise on the bun bottom and 1 tbs yellow mustard on the bun top (adjust to taste). On the bottom bun layer place lettuce (if using), tomato slice, a cheeseburger patty, several dill pickle slices (about 1/4 cup per burger), and red onion slices if desired. If adding a fried egg, cook the egg in a small nonstick pan with 1 tsp butter over medium heat until edges are set and the yolk reaches desired doneness (sunny-side up takes ~2–3 minutes). Place the fried egg on top of the cheese before adding pickles. Cap with the top bun.

Prepare potatoes: Rinse cut fries in cold water until the rinse runs clear to remove excess starch. Pat completely dry with clean towels.

Heat oil: In a heavy pot or deep fryer, heat 4 cups of oil to 325°F (160°C) for the first blanch. If you don't have a thermometer, heat until oil shimmers and a small piece of potato produces gentle bubbles.

First fry (blanch): Fry potatoes in batches without crowding for 3–4 minutes until soft but not browned. Remove and drain on a rack or paper towels. Let cool 5–10 minutes.

Second fry (crisp): Increase oil temperature to 375°F (190°C). Fry batches again for 2–3 minutes until golden and crisp. Remove, drain, and immediately season with kosher salt (about 1/4–1/2 tsp per batch) and a light sprinkle of black pepper.

If you prefer oven fries: Toss cut potatoes with 2 tbs oil and a pinch of salt and pepper, spread on a baking sheet, and roast at 425°F (220°C) for 25–30 minutes, flipping halfway, until crisp and golden.

Assemble the Sylvain Burger on the toasted bun. Serve immediately with a generous portion of fries on the side. Offer optional bacon (+4) or fried egg (+3) additions. Estimated single-plate garnish: a few extra pickle slices on the side.