Au Cheval Inspired Burger

I want to say I was the hipster of Au Cheval... I was there before it was cool. 

Nonetheless, whenever I return to Chicago, I always make sure I stop by Au Cheval despite it's 3-5 hour wait!

Their burgers are the most heartwarming (an potentially heart stopping) meals ever. I want to say they were one of the pioneers that popularized eggs on top of burgers back in 2012? The creamy yolk, voluptuousness of the dijon-mayo sauce, and fatty burger is a symphony of richness.  Contrasting with the bite of the onion, hidden layers of dill pickles, and finally chased with a pallet-cleansing dill pickle. I'd take this over any three Michelin-starred restaurant. 

Ingredients:

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  • Two 1/4 pound 85/15 ground beef (you could potentially go for 90/10 for extra richness)
  • Two slices of cheddar cheese
  • Toasted brioche bun
  • One fried egg
  • Minced red onions
  • Dijon-mayo sauce (literally dijon mustard, mayo, squirt of lemon juice, s&p all mixed together)
  • Slices of dill pickle
  • Quarter spear of dill pickle

Directions:

  1. Smother sauce on both sides of the bun
  2. Layer red onions on the top bun and fan out sliced dill pickle
  3. Fry burgers in clarified butter on med-high heat
  4. Flip the burger
  5. Fry the egg to your liking (preferably runny)
  6. Layer the cheese on the burgers and let it melt for 10 seconds 
  7. Stack the two burgers on lay on top of the bottom bun
  8. Place the egg on the top bun
  9. Plate the burger
  10. Done.