Pomme Frites Palindrome Burger

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


Tangy Mayonnaise

6 tablespoons mayonnaise
6 tablespoons sour cream
2 tablespoons lemon juice
1 teaspoon fresh thyme, chopped fine
2 teaspoons capers

Smoky Ketchup

6 Roma tomatoes
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon smoked paprika
1/2 teaspoon black pepper
2 tablespoons champagne vinegar
1 teaspoon brown sugar
1 teaspoon cornstarch
1/4 cup water
1/4 teaspoon ground cinnamon
1/4 teaspoon powdered ginger
1/4 teaspoon ground nutmeg


2 pounds ground chuck
2 teaspoons smoked paprika
2 teaspoons kosher salt
2 teaspoons ground black pepper

vegetable oil, for brushing on the grill rack

Pomme Frites

3 medium russet potatoes
1 teaspoon kosher salt
1/2 teaspoon black pepper
3 tablespoons olive oil

6 high-quality seeded hamburger buns
2 cups shredded Romaine lettuce
12 ounces of smoked Gouda cheese, cut into 12 slices


Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the tangy mayonnaise, place the mayonnaise, sour cream, lemon juice, thyme and capers in a small bowl. Stir until well combined. Refrigerate until ready to serve.

To make the ketchup, cut the tomatoes into eights. Place the tomatoes in a large bowl with the olive oil, salt, smoked paprika and black pepper. Stir gently to combine. Then place the mixture into an aluminum pie plate. Put the pie plate on the grill rack and grill until the tomatoes are tender and starting to fall apart, about 8-10 minutes. Pour the entire mixture into a food processor. Add the champagne vinegar and brown sugar and process well. Pour through a strainer, pressing down on the pulp with the back of a spoon to extract all the liquid. Return the liquid to the pie pan. Place the cornstarch in a small bowl and stir in the water until smooth. Stir into the ketchup and return the pie pan to the grill. Heat until thick, about 3-5 minutes, stirring often. Remove from the heat, and stir in the cinnamon, ginger and nutmeg. Cool to room temperature.

To make the patties, place the ground chuck in a large bowl. Add the smoked paprika, salt and pepper. Handling the meat as little as possible to avoid compacting it, mix well. Shape into 6 round, bun-sized patties.

Brush the grill rack with oil. Place the patties on the grill, cover and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. Keep the patties warm while the pomme frites cook.

To make the pomme frites, peel the potatoes and slice as thinly as possible (as for potato chips). Place in a large bowl with the salt, black pepper, and olive oil. Stir to mix well. Working quickly, place the sliced potatoes on the grill and cook until browned, about 1 to 2 minutes. Turn and brown the other side, another 1 to 2 minutes. Remove from the grill quickly to ensure they don’t burn. While the pomme frites are cooking, place the buns cut side down on the outer edges of the rack to toast lightly.

To assemble the burgers, spread some tangy mayonnaise on the cut side of both the top and bottom buns. Place a layer of pomme frites on each bottom bun and top with some smoky ketchup. Top that with 1/12th of the shredded romaine lettuce and then a slice of Gouda cheese. Add a patty, another slice of Gouda cheese and another 1/12th of the shredded Romaine lettuce. Add some smoky ketchup and another layer of pomme frites. Top with the mayo-dressed top bun and serve!

Makes 6 burgers.