Thyme After Time: The Swag Burger and Herbed Garlic Fries

French Dip Burgers

Hello, Ladies,
Look at your man.

Now back to the burger.

Now back to your man.

Now back to the burger.

Sadly, he isn't the burger.

But if you stop making puny, wimpy burgers and make our French Dip Swag Burger, there's no telling how your night will go.

Look down, back up,

"Where are you?"

You're in a small café in France dining on a perfectly juicy burger, dipping it, bun and all into a sensuous, savory au jus.

Look at your hand, the burger is gone and you are one satisfied woman.

We're not saying that this burger will turn your man into a hunky piece of meat.

We're not saying he will all of a sudden become suave and debonair and start whispering French into your ear.
We're not even saying that he will take you to France and buy you lots of jewelry while riding a horse on a secluded beach in paradise...

But he will smell like a piece of meat when he's done devouring this burger and your hunger will be satisfied.

The Herbed Fries

2 Large Russet Potatoes, washed thoroughly and sliced into fry-like shapes

1 tsp Finely Chopped Fresh Rosemary

1/2 tsp Finely chopped Fresh Oregano

1/2 tsp Finely Chopped Thyme

Garlic Powder

Olive Oil

Salt and Freshly Ground Pepper

Preheat oven to 375 degrees.

Sprinkle herbs, salt and pepper and just enough garlic powder to lightly coat fries.

Brush with olive oil.

Bake 15 minutes.

Turn fries over. Bake another 15 minutes.

Turn on broiler and crisp until golden brown.

The Au Jus

2 Tbsp Olive Oil

1 Onion, Sliced Thinly

5 or 6 large Button Mushrooms (or Baby Bellas)

1 Clove Garlic, Minced

1 Bay Leaf (2 if they're small)

1/2 tsp Dried Sage Leaves (Fresh is even better...use 3-4 crushed between your fingers)

16 oz Low Sodium Beef Broth

3/4 Cup Red wine, such as Shiraz

1 Tbsp Soy Sauce

1 Tbsp Worcestershire Sauce

1/2 Cup Water

Salt and Pepper

Heat a 12" frying pan over medium high heat with about 2 tablespoons of olive oil.

Add onions and mushrooms and caramelize.

Add garlic and cook for less than a minute.

Add sage and bay leaves.

Add wine and reduce.

Add soy sauce and Worcestershire sauce.

Add beef broth.

Let simmer for about 10 minutes.

Season with salt and pepper.

Taste.

If the mixture is too beefy (mine was) add about 1/4 to 1/2 cup of water to thin it out a bit.

You're ready for your meat.

The Meat

1/2 lbs Ground Chuck

Salt and Pepper

1 Tbsp Butter

2 Tbsp Worcestershire Sauce.

Melt butter and Worcestershire sauce in a microwave safe bowl for 25 seconds.

Stir.

Divide your meat into 4 sections.

Gently form meat into patties without mixing the meat, leaving the middle of the patty slightly thinner than the outer rim.

Brush both sides with your butter mixture and season both side with salt and freshly ground pepper.

Grill on each side 3-4 minutes, turning each side 90 degrees one time, for a total of 10-12 minutes.

Move burgers to an indirect flame to finish cooking (If you want your burger well done, otherwise, move on to next step.)

Transfer to your au jus.

The Bun

4 Fresh Kaiser Rolls

Olive Oil and Melted Butter, equal parts of each

Garlic Powder

Freshly Ground Black Pepper

Turn broiler on or use grill.

Split your buns.

Brush with olive oil mixture.

Sprinkle lightly with garlic powder.

Add freshly ground black pepper.

Broil or grill your buns for less than 30 seconds.

The Assembly

Take a burger out of the au jus.

Top with some of the mushrooms and onions.

Place a slice of Provolone Cheese on top of that.

Place your Kaiser roll on top.

Slice burger in half.

Serve with fries and a bowl of au jus on the side.

Eat well, my beefy friends.

Do I hear whistling?

Hey, who took my horse?

Thyme After Time

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