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LONE STAR BURGER

WITH FRIES

TOTAL TIME: 2 HR 30 MIN

PREP TIME: 30 MIN

LEVEL: EASY

SERVINGS: 8

Ingredients

Lone Star Burger

3 lbs 44 Farms Angus Ground Beef

8 each Brioche Burger Buns

1/4 c 44 Farms Salt & Pepper Blend

4 each Avocados (sliced)

2 c Pickled Red Onions (see recipe below)

1 c Roasted Tomato Aioli (see recipe below)

8 slices Aged Cheddar Cheese

 

Pickled Red Onions

3 c Red Onions (julienne slices)

1 c Apple Cider Vinegar

1/2 c Rice Vinegar

1 1/2 c Water

1 1/4 c Sugar

1 Tbs Mustard Seeds

1 Tbs Fennel Seeds

1 each Bay Leaf

1 Tbs Black Peppercorns

1 1/2 Tbs Kosher Salt

 

Roasted Tomato Aioli

3 each Roma Tomatoes

1 Tbs Olive Oil

1 tsp Thyme

1 tsp Oregano

1/2 tsp 44 Farms Salt & Pepper Blend

3 each Garlic Cloves

1 1/2 c Mayo

 

Homemade Fries

4 lbs Russet Potatoes

8 c Vegetable or Canola Oil

1/3 c 44 Farms Salt & Pepper Blend


    LONE STAR BURGER

    • 1
      Prepare grill to high heat.
    • 2
      Divide ground beef into 6 oz. portions. Form each portion into a patty and make an indent in the center of the patty.
    • 3
      Season each patty with about 1 Tbs of 44 Farms Salt and Pepper Blend.
    • 4
      Brush grill grate with vegetable or canola oil and place patties on grill. Cook for 3-5 minutes on each side.
    • 5
      Place a slice of cheese on each patty and let melt.
    • 6
      Remove from grill and build your burger on the bun with pickled onions, avocado and roasted tomato aioli.
    • 7
      Serve with homemade fries.
    • 8
      Place red onion slices in a plastic container.
    • 9
      Combine all remaining ingredients in pot and bring to a boil.
    • 10
      Pour hot liquid over onions and let sit at room temperature for 30 minutes.
    • 11
      Place in refrigerator to cool.
    • 12
      Once cool, cover with a lid and store in refrigerator until ready to use.
    • 13
      Cut tomatoes in half and toss with remaining ingredients, except mayo.
    • 15
      Remove from oven and let cool.
    • 16
      Remove skins of tomatoes and discard.
    • 17
      Place all ingredients and mayo in a blender and puree until smooth.
    • 18
      May be stored in refrigerator up to 5 days.
    • 19
      Cut potatoes in half length-wise, lay flat on cut side and cut into 1/2 inch-thick slices. Flip stack up so slices are horizontal and cut into 1/2 inch-think cuts again to create 1/2 inch sticks.
    • 20
      Rinse potatoes, place in a container and soak with cold water for 20-30 minutes.
    • 21
      Heat a heavy bottom pot, dutch oven or fryer with oil over medium-high heat.
    • 22
      Heat oil to 300º and reduce to medium-low to maintain temperature.
    • 23
      Strain water from cut potatoes and dry very well.

    CHEF'S TIP: Soaking potatoes in water will pull out some of the starch in the potato and yield a fluffier fry. First fry can be done a day before if followed by freezing the par-cooked fries. They can be fried for the second fry from the frozen state. Always remember to never fill oil in a pot more than a 1/4 full and don't over crowd oil with food you are frying. Using a digital probe thermometer can assist in getting a precise oil temperature

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