For Thursdays in the Kitchen, we enthusiastically recommend this fantastic mountain of a French burger with wine-laced cheese sauce. We stumbled on to this decadent indulgence at the Frame Restaurant in the Pullman Paris Tour Eiffel hotel (also well recommended). After a week of pure French chef cooking on the barge, we felt like trying something on Frame’s French-California fusion menu. Billed as the “best burger in Paris,” we both said “let’s find out!” And did we ever; we have no reason to doubt the claim. A stack of two prime beef patties, lettuce, tomato, mounds of caramelized onions and pickles, all smothered in a thick sauce of wine and Brie cheese—Greg doesn’t especially like Brie cheese, and he loved it—topped by a brioche bun. It was simply fantastic. This is our recreation back at home. Highly recommended.
The key to this experience is the white wine cheese suace, and here is the recipe I used:
- Melt the butter over medium heat then add the minced garlic, stirring for 2-3 minutes as it sautés (keep the heat low enough that it cooks nicely without becoming brown).
- Add the white wine, and turn the heat up a little so that it simmers and cooks down to about half over the next 5 minutes or so.
- Add the chicken broth and the heavy cream and simmer until it starts to thicken a bit, maybe 8 minutes.
- Stir in 1/4 cup of the grated cheese until it melts, adding more if you wish to have a cheesier sauce.
Note: we tried a mix of white and red onions, but strongly recommend you stick with yellow. And instead of a brioche bun, we made it a patty melt on Hero keto-friendly bread.