Steak Frites Burgers
1 pound ground ribeye
1 pound ground sirloin
2 Tablespoons anchovy paste
1 teaspoon Herbs de Provence
3 cups frozen shoestring French fries
1/4 cup, plus 2 Tablespoons olive oil
1 whole head garlic, top chopped off
1 shallot, peeled
1 Tablespoon fresh thyme leaves
1/2 cup mayonnaise
2 to 3 tablespoons vegetable oil, for brushing on the grill rack
6 large round French rolls
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the patties, combine the ribeye, sirloin, anchovy paste, Herbs de Provence, and salt in a large bowl. Shape into 6 patties. Cover with plastic wrap and set aside.
To make the frites, place French fries on a double layer of tin foil. Drizzle with 2 Tablespoons of olive oil. Enclose fries in foil, sealing edges tightly. Place on grill rack and cook for 15 minutes. Turn packet and use a fork to punch steam holes in the foil. Cook 10 minutes more. Remove from grill
and carefully open packet. Sprinkle with thyme leaves and season with salt.
Place garlic head and shallot on a double layer of tin foil. Drizzle with 1/4 cup of olive oil. Enclose garlic and shallot in foil, sealing edges tightly. Place on grill rack and cook for 30 minutes, turning several times.
Squeeze garlic gently to release cloves into a medium bowl, mash with a fork. Chop cooked shallot and combine in the bowl with garlic. Stir in mayonnaise.
Brush grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, 5 to 7 minutes on each side for medium, or to
desired level of doneness. Place French rolls, cut side down, on the outer edges of the rack to toast lightly during the last 2 minutes of grilling.
To assemble, spread a generous amount of the mayonnaise mixture on the bottom of each roll, followed by an equal portion of the frites, and top with a patty. Add the bun tops and serve.