Steakhouse Burgers & Parmesan Truffle Fries
&
Black Pepper Boulevardier
A note from us
We have been a little obsessed with a small French restaurant in downtown Knoxville called Lilou. They have a Wagyu burger there that we cannot stop thinking about. This isn't exactly that burger, but it was our inspiration to make something just as elevated at home. We think this one really delivers.
Start the caramelized onions first. They take the longest and the hands-off time while they slowly turn golden is the perfect window to make your aioli, prep your buns, and get everything else staged. The double fry on the truffle fries is worth every minute.
The Black Pepper Boulevardier was Kevin's pick and it earned its place. The bitterness from the Campari keeps the richness of the burger from feeling heavy, and those last few grinds of black pepper over the top are the detail that ties everything together. Kevin thinks you'll love this pairing.
Kevin & Kate
The Cocktail
Black Pepper Boulevardier
The Menu
Steakhouse Burgers & Parmesan Truffle Fries
Cook Along with Us
Your Weekly Essentials
Everything you’ll need to make this meal — plus a few pantry staples you probably already have.
When your burgers come off the skillet, set them aside to rest and use that five minutes to do your second fry and toss the truffle fries. Everything lands on the plate hot at the same time and it feels like a restaurant kitchen in the best way.
This week's playlist brings the smooth, timeless sounds of Chet Baker to your table. Press play, pour a cocktail, and settle in.
notes from the kitchen
Just a few kitchen tips to make the most of this week's ingredients and flavors.
CHEESE Choice
We used Gruyère and loved the way it melted into the burger. Sharp white cheddar is a great alternative if Gruyère is hard to find or if you want a more classic steakhouse flavor. Both work beautifully here.
THE BRIOCHE BUNS
We used plain brioche buns with no sesame seeds and buttered only the cut sides before toasting. This gives you a perfect golden crust on the inside without making the outside greasy. It also creates a light barrier so the bun holds up against the juicy burger.
THE DOUBLE FRy
We tested soaking the potatoes before frying and honestly did not notice enough of a difference to justify the extra step. The double fry is what gives you that crisp outside and tender inside. First fry gets them cooked through, second fry gets them golden. Do not skip it.
TRUFFLE SALT vs. TRUFFLE OIL
We prefer truffle salt over truffle oil. It gives you a more balanced truffle flavor without the risk of overpowering the fries. Start with 1 teaspoon and add more to taste right after they come out of the oil while they are still hot.
THE FRY DADDY
We use a Fry Daddy for our fries and love how consistent it makes the double fry. If you do not have one, a heavy pot on the stovetop works just as well. Fill it no more than halfway with oil so you have enough room when the oil bubbles up initially. A candy or fry thermometer helps you hit that 375°F mark for the second fry.
→ Shop our favorite candy thermomenter
BAKED OR AIR FRIED
If you would rather skip the oil entirely, both options work well. For the oven, spread the dried fries in a single layer on a sheet pan, toss with a couple tablespoons of oil, and bake at 425°F for 25 to 30 minutes, flipping once halfway through. For the air fryer, toss with a small amount of oil and cook at 400°F for 15 to 18 minutes, shaking the basket halfway through. Either way, toss with the Parmesan, parsley, and truffle salt immediately when they come out so everything clings while they are still hot.
If you love Aioli
This aioli doubles as a fry dip. We make the full half cup recipe for exactly this reason. It keeps in the refrigerator for up to a week and is also great as a sandwich spread.
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We hope you enjoy this week's menu. And as always,
Keep the Plates Full and the Spark Alive
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