Recipe courtesy of Father's Office
From:
Food Network Magazine
The Office Burger
Getting reviews...
- Level: Easy
- Total: 45 min
- Prep: 10 min
- Cook: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1027
- Total Fat
- 61 g
- Saturated Fat
- 25 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 4 g
- Sugar
- 7 g
- Protein
- 76 g
- Cholesterol
- 239 mg
- Sodium
- 1313 mg
This is the only burger on the menu at Father's Office, but it's the reason most people stop here. The restaurant is a few blocks from Sony Pictures and The Culver Studios, and Jake Gyllenhaal and Leonardo DiCaprio are big fans. fathersoffice.comt
- Level: Easy
- Total: 45 min
- Prep: 10 min
- Cook: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1027
- Total Fat
- 61 g
- Saturated Fat
- 25 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 4 g
- Sugar
- 7 g
- Protein
- 76 g
- Cholesterol
- 239 mg
- Sodium
- 1313 mg
Ingredients
For the onion-bacon compote:
For the burgers:
Directions
- Make the compote: Cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 4 minutes. Transfer to a paper towel-lined plate using a slotted spoon; discard all but 1 tablespoon of the drippings from the skillet.
- Reduce the heat to low and add the butter to the skillet; swirl to melt. Add the onions; cover and cook, stirring occasionally, until golden, about 15 minutes. Uncover and add the garlic. Cook, stirring occasionally, until the onions are lightly caramelized, about 5 minutes. Add the vinegar and cook, stirring, until the onions are glazed, about 1 more minute. Stir in the reserved bacon and season with salt and pepper; set aside.
- Grill the burgers: Preheat a grill to medium high and brush the grates with vegetable oil. Form the beef into four 1-inch-thick oblong patties and season with salt and pepper. Grill 4 to 5 minutes per side for medium. Meanwhile, toast the baguettes.
- Serve the burgers on the baguettes; top with the gruyere, blue cheese, onion-bacon compote and arugula.
