Baroness Burger (PJ Clark's) – Classic Beef Burger with Homemade Béarnaise Sauce

Ingredients

• 3 oz Ground Beef (80/20) (fresh, formed into a ball)
• 0.5 tsp Salt (for seasoning patty)
• 0.25 tsp Black Pepper (freshly ground)
• 1 piece Martin's Potato Roll (toasted; can use classic white hamburger bun)
• 4 tbsp Unsalted Butter (for béarnaise sauce, melted)
• 2 large Egg Yolks (room temperature)
• 1 tbsp Fresh Tarragon (chopped)
• 1 small Shallot (finely minced)
• 2 tbsp White Wine Vinegar (for reduction)
• 1 tsp Lemon Juice (freshly squeezed)
• 2 pieces Pickle Spears (for serving on the side)

Instructions

1. Make the Béarnaise Reduction

   Combine minced shallot, chopped tarragon, white wine vinegar, lemon juice, 0.25 tsp salt, and 0.125 tsp pepper in a small saucepan. Simmer over medium heat until the liquid reduces to about 2 tbsp.

   Time: PT5M

   Temperature: Medium heat

2. Emulsify the Béarnaise

   Remove the reduction from heat. Whisk in the two egg yolks until smooth, then slowly drizzle in the melted butter while whisking continuously until a thick, glossy sauce forms.

   Time: PT5M

   Temperature: Low heat (keep sauce warm)

3. Keep Sauce Warm

   Transfer the béarnaise to a warm spot or low‑heat burner to stay liquid while you finish the burger.

   Time: PT2M

   Temperature: Low

4. Form the Beef Patty

   Shape the 3 oz of ground beef into a loosely packed ball, flatten slightly, and season both sides with 0.5 tsp salt.

   Time: PT3M

5. Preheat the Skillet

   Heat the cast‑iron skillet over high heat until a drop of water sizzles and evaporates instantly.

   Time: PT2M

   Temperature: High heat

6. Cook the Patty

   Place the patty in the hot skillet. Cook 3–4 minutes on the first side, flip, and cook another 3–4 minutes for medium‑rare (adjust time for desired doneness).

   Time: PT8M

   Temperature: High heat

7. Toast the Bun

   Split the potato roll and toast the cut sides on the skillet or under a broiler for about 1 minute until lightly golden.

   Time: PT2M

   Temperature: Medium‑high

8. Assemble the Burger

   Spread a generous dollop of warm béarnaise on the bottom bun, place the cooked patty on top, then cap with the top bun. Serve with pickle spears on the side.

   Time: PT2M

Nutrition Facts

Calories

650

Protein

30 g

Carbohydrates

45 g

Fat

35 g

Fiber

1 g

Ingredient Substitutions

• Instead of Ground Beef (80/20): Ground chuck, Ground turkey (lighter)
• Instead of Martin's Potato Roll: Classic white hamburger bun, Potato roll
• Instead of Unsalted Butter: Clarified butter
• Instead of Egg Yolks: Pasteurized egg yolks
• Instead of Fresh Tarragon: Dried tarragon (½ tsp)
• Instead of Shallot: Red onion (¼ cup, minced)
• Instead of White Wine Vinegar: Apple cider vinegar
• Instead of Lemon Juice: White wine vinegar (½ tsp)
• Instead of Pickle Spears: Dill pickle chips

Equipment Needed

• Cast‑Iron Skillet or Grill Pan
• Small Saucepan
• Whisk
• Mixing Bowl
• Spatula
• Chef's Knife
• Cutting Board
• Toaster or Broiler

Critical Steps — Do Not Skip

• Making the béarnaise sauce without curdling
• Cooking the patty to the proper doneness without over‑pressing
• Toasting the bun just enough to add crunch without burning

Chef Tips from the Video

• Use a cast‑iron skillet for the best crust and even heat distribution.
• Add a pinch of cayenne pepper to the béarnaise for a subtle heat.
• Let the cooked patty rest for 1 minute; this redistributes juices for a juicier bite.

Troubleshooting

Storage

Refrigerator: Béarnaise sauce: up to 3 days in an airtight container. Cooked patty: up to 3 days, reheated gently.

Freezer: Patty can be frozen raw (up to 2 months) or cooked (up to 1 month). Sauce freezes poorly; better to make fresh.

Room temperature: Unopened buns keep 1‑2 days at room temperature; keep pickles in the fridge after opening.

Make-Ahead Tips

• Prepare the béarnaise sauce up to step 3 and keep it warm; it can be reheated gently over low heat.
• Form the beef patty and season it; cover and refrigerate for up to 2 hours before cooking.