Cook The Book: Burger And Fries

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Serious Eats
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Ingredients for 4 servings

1 1/2 pounds coarsely ground chuck, chilled

2 1/2 pounds russet potatoes, peeled

Sea salt and freshly ground black pepper

1 large egg white, beaten

3 tablespoons olive oil, plus more as needed

1 handful baby greens or Fried Herbs (recipe below)

1/2 pint basket cherry tomatoes, quartered

Red Wine, Thyme, and Shallot Sauce (recipe below)

Pick over the herbs, reserving the leaves and discarding the stems. Pat the leaves dry with paper towels. Heat the oil in a deep saucepan over medium-high heat to 350°F. Have a splatter guard ready. Toss the herbs into the oil and immediately place the g

Red Wine, Thyme, and Shallot Sauce

- makes about 1 cup -


2 teaspoons olive oil

2 tablespoons very finely chopped shallot

1 garlic clove, very finely chopped

1/2 cup dry red wine

1 1/2 Quick Chicken Stock or packaged low-sodium chicken broth

1 1/2 teaspoons finely chopped fresh thyme

1 tablespoon ruby port

1 1/2 teaspoons cornstarch

1 tablespoon unsalted butter

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