Burger and Fries

peanut satay burger

Serves 3

  • 3 brioche buns
  • 1 pound 80% lean ground beef
  • Salt and pepper to taste
  • 9 slices pickled jalapeño
  • 4 slices cheddar cheese
  • 9 fried onion strings
  • 6 strips cooked bacon
  • ⅓ cup peanut satay sauce (recipe to follow)
  • ⅓ cup mayonnaise

Peanut Satay Sauce

  • ½ cup coconut milk
  • 2 tablespoons brown sugar
  • 2 teaspoons lime juice
  • ½ teaspoon coriander
  • ½ teaspoon soy sauce
  • ½ teaspoon fish sauce
  • ½ cup peanut butter
  • Water to adjust consistency

Onion Strings

  • 1 cup buttermilk
  • 1 teaspoon salt
  • 1 cup flour
  • ½ teaspoon ground pepper
  • 1 onion, crosscut into rings
  • Vegetable oil for frying

To make the peanut satay sauce in a saucepan, combine all the ingredients minus the peanut butter, stirring to combine. Bring to a simmer, then remove from heat. Let cool, then mix in the peanut butter. Adjust consistency with water.

To make the onion strings in a saucepan, heat 1 inch of oil to 350 degrees F.

In a bowl, combine the buttermilk, salt, and 2 tablespoons flour. Pour the remaining flour into a separate shallow bowl and season with pepper.

Burger and Fries #1

Dip the sliced onions in the buttermilk mixture and dredge in seasoned flour to coat. Dust off excess flour.

Slowly lower the coated onions into the oil. Fry in batches, fully submerged in the oil until golden brown. Remove from the oil and drain well.

Preheat a grill or grill pan over medium-high heat.

Divide meat 3 ways and roll into balls, pressing to form disks 4½ inches in width. Season with salt and pepper.

Grill on both sides, remove from heat, and top with cheese.

Spread mayonnaise on the bottom half of the bun, spread satay sauce on the top half, then place the cooked patty on top of the bottom half of the bun.

Layer with 2 strips bacon, 3 fried onion strings, and 3 pickled jalapeños on top of the patty, finishing with the top half of the bun.


MAKE IT VEGETARIAN. Opt for plant-based burgers and bacon strips. Skip excessive smoky flavors or additives.

shoestring fries & roasted garlic aioli

Serves 4

Roasted Garlic Aioli

  • 4 bulbs garlic (⅔ cup when roasted)
  • 4 teaspoons olive oil
  • ½ teaspoon salt
  • 1 tablespoon lemon juice
  • 1 large egg yolk
  • 2 tablespoons water
  • 1 cup olive oil
  • Salt to taste

Shoestring Fries

  • 4 russet potatoes
  • Oil for frying
  • ¼ cup fine grated Parmesan cheese
  • 1 tablespoon chopped parsley
  • Salt to your tastes

Preheat the oven to 350 degrees F.

Cut the tip of each garlic bulb, exposing the cloves. Place each bulb on foil, drizzle with oil, then loosely wrap the bulb to enclose. Roast for 30 minutes. Let the roasted garlic cloves cool before extracting them from the bulb.

Mash the garlic and salt together with a fork. Once mashed, combine the garlic, lemon juice, egg yolk, and water. While whisking, slowly add the 1 cup olive oil until fully incorporated. If oil is added too fast, the mixture will not emulsify and thicken. For a creamier emulsion, use an immersion or stand blender to finish. Season with additional salt to your tastes.

Burger and Fries #2

Preheat oil to 350 degrees F in a deep fryer or saucepan, leaving headspace for expansion.

Scrub the potatoes and trim the outsides to create a rectangular block. Cut the block into ¼-inch thick planks, then cut the planks into ¼-inch thick sticks. As you cut, place the potato sticks in water to prevent browning.

Pat dry the cut fries with a paper towel. Slowly lower fries into the oil. Cook until golden brown, then remove from oil and drain. Season immediately with salt, shredded Parmesan cheese, and parsley.


Deborah Farmer


[email protected]


StarLight Realty