Burger and Fries | CUESA

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Burger and Fries


Ronnie New, Comstock Saloon

This recipe was demonstrated for CUESA’s Market to Table program on September 26, 2015.

Makes 4 servings


2 egg yolks
¼ cup white wine vinegar
2 cloves garlic, chopped
2 cups canola oil
¼ cup water
1 teaspoon salt

1 pound beef chuck
1 pound beef brisket

4 large Kennebec potatoes
1 gallon rice bran oil
Kosher salt

4 burger buns (preferably Acme sesame buns)
1 heirloom tomato
1 red onion

To make the aioli: In a medium stainless steel or glass bowl, mix the egg yolks, vinegar, and garlic with a whisk. Slowly whisk in the oil. Slowly whisk in the water. Season with salt to taste. Set aside, covered and refrigerated, until ready to serve.

To make the burgers: Chill all of the grinder attachments in an ice bath for at least 30 minutes before grinding the meat. Cut the beef into 1-inch cubes and refrigerate to chill completely before grinding. Set up your grinder with a chilled bowl below to catch the ground meat. Grind the meat by dropping it one piece at a time through the grinder. Wearing gloves, mix the ground meat with your hands to incorporate. Divide the meat into 4 portions and shape them into burgers. Season them liberally with salt and pepper. Cook according to your favorite method (grill, pan-fry or griddle).

To make the fries: cut the potatoes into ¾-inch battonets and soak in water until ready to cook. Heat the oil in a fryer (or in a large pot) to 275°F. Drain the potatoes well and drop them into the fryer. Cook for 5 minutes, making sure you shake them around in the basket every minute so they don’t stick together. Remove the potatoes from the fryer and lay them out in a single layer on a sheet pan to cool. When ready to finish, turn the heat up to 350°F and cook the potatoes again for 2 minutes. Remove them from the fryer and dump them into a bowl, tossing with salt to taste. Serve immediately.

To serve: Split the buns in half horizontally. Thinly slice the tomato and onion. Slather aioli over the inside of the bun. Add the burger and garnish with the tomato and onion slices. Serve with a pile of fries.

Photo by Megan Liamos.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »