I love making hamburgers! This recipe is the combination of that love and my love for Krug. The Caramelized onions, rich fattiness of the beef and cheese, and the toasted brioche bun all play beautifully with the crisp champagne. The sauce, appropriately named Champagnnaise, is a nod to the classic ’secret sauce’ but with flavors tailored for the Grand Cuvée 168ème Édition.
2 each yellow onions, thinly sliced
4tbsp (60g) butter
1 bottle champagne
1 each egg yolk
150g grapeseed or other neutral oil
30g dijon mustard
30g cornichons, finely chopped
8g chives, thinly sliced
10g champagne
4g salt
1/2g (16 cracks) black pepper
4 each 1/4lb burger pattys, preferably 80/20 beef
4 each brioche buns
2tbsp (30g) butter
4 slices of American cheese
Fries, optional
Add the butter to a large pan over medium-high heat followed by the onions. Stir frequently to insure even color. Once they start to caramelize, deglaze with some champagne to help soften them and add some sweet champagne flavor. Reduce, let the onions caramelize more and repeat until the onions are well caramelized and dark brown. Set aside.
Add the egg yolk and dijon mustard to a medium bowl and, while whisking, slowly emulsify the oil a little bit at a time. Once all the oil is incorporated and you have a thick emulsion add the other ingredient and fold in.
Salt and sear the burger pattys on a griddle or pan over high heat melting the cheese and grilled onions to the top in the last few minutes of cooking.
Spread butter on the inside of the brioche buns and toast in the pan or under a broiler. Spread each side of all four buns with a generous amount of champagnnaise. Assemble with the patty, cheese, and onions and serve.
