Pro tip: make the potatoes the day before.
I love this recipe because I think it's the ultimate indulgence burger. It marries traditional French technique and classic Americana.Form the ground beef into 4 patties and refrigerate.For the boulangère potatoes:Melt 2 tablespoons butter in a large sauté pan over medium heat. Add the onions to the sauté pan and season with sugar, salt, pepper and thyme.5.Next, layer the caramelized onion, 1 tablespoon of butter and bacon. Repeat the layers until all the ingredients are used.
Pour the demi-glace and Worcestershire over the potatoes. Sprinkle the Parmesan cheese on top and cover with foil.Cook the potatoes over indirect heat for 1 hour. After an hour passes, turn heat up to 425 F.Remove the potatoes from the grill and set aside.Season the burger patties with salt and pepper, place on the grill and sear for 2 to 3 minutes.Flip the burger and continue cooking for 2 to 3 minutes.Set burgers on rack to rest.
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