French Onion Burgers With Oven Fries And Dijon Gravy

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 4
• 4 large baking potatoes, scrubbed and dried
• 7 garlic cloves (4 crushed, 3 finely chopped)
• 1/2 cup extra virgin olive oil
• salt
• black pepper
• 4 tablespoons butter
• 2 large onions, thinly sliced
• 1 bay leaf
• 1 teaspoon ground thyme
• 1/2 cup dry sherry
• 2 lbs lean ground sirloin
• 3 tablespoons worcestershire sauce
• fresh flat leaf parsley, a generous handful, finely chopped
• 1 large shallot, finely chopped
• 2 tablespoons all-purpose flour
• 2 cups beef stock
• 2 tablespoons dijon mustard
• 8 slices fat french bread (1-inch thick slices)
• 1/2 lb gruyere cheese, shredded
• 2 romaine lettuce hearts, chopped
• 1 lemon, juice of

Recipe

• 1 preheat the oven to 425°.
• 2 halve the potatoes lengthwise, then cut each half into 5 thin wedges.
• 3 place the potatoes and 4 crushed garlic cloves on a rimmed baking sheet and coat with about 3 tablespoons extra virgin olive oil.
• 4 season liberally with salt and pepper and roast for 45 minutes, turning once, until deeply golden in color and crispy.
• 5 once the fries have had a 15-minute head start, heat a skillet over medium heat with 1 tablespoon of the oil and 2 tablespoons of the butter.
• 6 add the onions, chopped garlic, bay leaf, thyme, salt, and pepper.
• 7 cook until the onions caramelize, 20 minutes or so.
• 8 add the sherry and deglaze the pan, scraping up any bits from the bottom, and cook for a couple of minutes longer.
• 9 while the onions are cooking, preheat a grill pan or large skillet over med-high heat.
• 10 in a bowl, combine the sirloin with the worcestershire sauce, parsley, salt, and pepper.
• 11 divide the mixture into 4 portions, then form each portion into a large patty.
• 12 coat the patties in a little oil and cook for 5 minutes on each side for pink centers, a minute or so less for rare and 2 minutes longer for well done.
• 13 melt 2 tablespoons of the butter in a small saucepan over medium heat.
• 14 add the shallots and cook for 2-3 minutes, then whisk in the flour and cook for another minute.
• 15 whisk in the stock and cook, stirring, for a couple of minutes to thicken.
• 16 season the gravy with pepper and stir in the dijon mustard; set aside.
• 17 when the fries have cooked about 40 minutes, turn the oven to broil.
• 18 place the bread on a baking sheet and toast on both sides 6 inches from broiler until lightly golden.
• 19 set 4 pieces of bread aside, then mound the gruyere onto the remaining bread rounds, just like the large croutons that top french onion soup; return to the oven to melt the cheese, 1-2 minutes.
• 20 dress the greens with the lemon juice, the remaining 3 tablespoons of oil, and salt and pepper.
• 21 place the burgers on the plain toasts and top with mounds of the french onions.
• 22 take the cheesy bread and set in place on top of the onions, cheesy side down.
• 23 serve greens on the side; serve the fries piled high on a platter and pour the gravy over them, or pour the gravy in a bowl and dip as you go.