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RECIPE

Blue Cheese Burgers with Herbed Fries

Juicy beef burgers are grilled and topped with tangy blue cheese and peppery arugula, then served on toasted brioche buns. Crisp, twice-fried potatoes tossed with fresh parsley, thyme, and rosemary make these burgers a satisfying, classic meal with a refined Marin Fine Foods touch.

45 minutes Total Time
SERVES 4 People
Intermediate Difficulty
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Blue Cheese Burgers with Herbed Fries

Ingredients

  • 1½ quarts vegetable oil
  • 4 medium baking potatoes, scrubbed, unpeeled, and cut into ¾-inch sticks
  • 2 tablespoons fresh herbs, such as parsley, thyme, and rosemary, finely chopped
  • Salt
  • 1¼ pounds ground beef, formed into 4 burgers
  • 4 brioche buns, split and toasted
  • 8 slices blue cheese, about ¼-inch thick
  • Arugula leaves, torn
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How to Make It

  1. Line a large rimmed baking sheet with paper towels. Heat the vegetable oil in a large, heavy saucepan to 300°F.
  2. Carefully add the potatoes to the hot oil and fry until softened but not browned, about 10 minutes. Transfer the potatoes to the prepared baking sheet and spread them out to drain.
  3. Increase the oil temperature to 350°F. Line a large bowl with paper towels.
  4. Return the potatoes to the hot oil and fry until golden brown and crisp, about 3–5 minutes. Transfer the fries to the lined bowl and immediately sprinkle with the chopped parsley, thyme, rosemary, and salt. Toss gently to coat.
  5. While the fries are cooking, heat a grill pan over moderately high heat. Season the burgers with salt and grill, turning once, until browned and cooked to your desired doneness. For food safety, ground beef should reach 160°F internally.
  6. Transfer the burgers to the toasted brioche buns. Top each burger with two slices of blue cheese and a generous handful of arugula.
  7. Divide the herbed fries among the plates and serve the burgers immediately.

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