The Frankie’s Burger with Secret Sauce

“The Frankie’s Secret Burger Sauce is pretty simple. It is a thing of beauty and hits all the elements to complement and balance the rich, dry aged meat of the burger patty. Creamy, tart, and sweet. I can’t give away all the secrets so I’ll give you a rough guide... It’s very much like a 1000 Island sauce.”

~ Andrew Nel

The Frankies Secret Burger Sauce

Ingredients

1 cup of base mayonnaise or aioli (we make our own mayonnaise)

¼ cup of tomato sauce

1 pinch of each: salt, white pepper, garlic powder, onion powder

Honey to drizzle

1 teaspoon of Dijon mustard

2 tbs finely chopped bread and butter pickles with the juice

1 tsp fresh dill chopped

1 lemon

Method

Combine and stir all the ingredients. Season to taste.

Fried Onions

Ingredients

4 large onions, sliced into thin rings

2 cups (120 ml) milk

2 cups (240 g) all-purpose flour

Salt to taste

Vegetable oil for frying

Set EGG for direct cooking at 500°F/260°C with cast iron grates and dutch oven or cast iron skillet.

Method

Soak onions in milk for 5 minutes, set aside. Combine all other ingredients, add a handful of onions and toss to coat. Heat oil in a dutch oven or cast iron skillet. Fry onion in small batches, stirring as needed, until evenly browned, 2 to 3 minutes each. Drain on paper towels and salt to taste. For more flavor add garlic powder, onion powder, or ground white pepper, to taste.

The Frankie’s Burger Serves 4

Ingredients

2 lb (800 g) ground beef (specs: 100% pure beef, 80:20, dry-aged, grass-fed, coarse ground)

Frankie’s Secret Burger Sauce

5 bread and butter pickle slices

2 Emmental cheese slices

Salt and pepper to taste

Shredded lettuce

Crispy fried red and white onions

Soft burger buns of your choice

Method

Set EGG for direct cooking at 450°F/250°C with cast iron grate. Adding chips or chunks will add a smokier flavor.

Divide ground beef into 4 equal parts and make into patties. Season the burgers with salt and pepper to taste. Cook burger for 3-4 minutes on each side with the dome closed until burger reaches 165°F/74°C internal temperature. Add double slices of Emmental cheese on top of the burgers for the last 30 seconds of the cook to melt the cheese with the dome closed.

Remove burger off the EGG to rest. Slice and butter roll. Toast the roll on the EGG buttered side facing down. Place bottom bun down on a board and layer shredded lettuce. Spoon on a small amount of Frankie’s Burger Sauce and then add the burger. Lay sliced pickles on top of the burger, place fried onions on top of lettuce and slather the top with Frankie’s Secret Burger Sauce.