Chef Francis’s Walk Of Shame Burger

Chef Francis’s Walk Of Shame Burger

Chef Francis Balbarin  for  TSISMISNYC 

Photos by Wai Ng



Chef Francis’s Walk Of Shame Burger 🍔 recipe:

1/3 lb ground chuck
2 slices Monterey Jack cheese
Brioche bun
2 tbsp butter
1/2 cup arugula
2 pcs bacon
1/2 cup crispy onion strings
2 tbsp “fauxlandaise”
1 egg

crispy onion strings:

1 small white onion (sliced into strips)
1/4 cup buttermilk
1 tsp lemon juice
1/4 tsp garlic powder
1/4 tsp cayenne pepper
salt & pepper to taste
1/2 cup flour
*Whisk flour, garlic powder, salt & pepper, cayenne pepper and set aside. Soak the sliced onions in buttermilk and lemon juice for 30 minutes. Grab a handful and dredge in flour mixture. In a wide pot with vegetable oil, fry them at 375 F (do not overcrowd the onions) till golden brown. Carefully take them out and evacuate onto a cooling rack or a wide sheet pan lined with paper towels. If desired, sprinkle a little more cayenne pepper or paprika on top.

fauxlandaise:

1 tbsp calamansi juice
1/4 cup mayonnaise
1 tsp Dijon mustard
1/4 tsp cayenne pepper
1 tsp melted butter
salt & pepper to taste
*Whisk all ingredients vigorously for a minute minute then transfer into a squeeze bottle

*For the bacon, either fry them or bake them till they’re crispy. Whichever floats your boat. Just make sure you reserve some of the bacon fat for frying.


Using a ring mold (or a tall highball glass if you don’t have one), cut a hole in the middle of the top bun. Generously brush both sides of the buns with melted butter. In a non-stick pan, melt a little more butter on medium heat. Toast both sides of the brioche buns while dropping an egg in the top bun with the hole. Season with salt and pepper. Keep an eye on the brioche buns especially the one with the egg. You want it to be runny but not raw.

Heat a cast iron pan (or whatever you have on hand) on medium-high. Add a little oil and about a tbsp of bacon fat. Season the patty liberally with salt & pepper. Using your thumb, indent a little hole in the middle of the patty.
Do a hard sear for 90 seconds. DO NOT, I repeat, DO NOT flatten your patty with the spatula. I know smashed burgers are trending now, but this is not what we’re going for here.
Flip and make sure you have a nice crust on it. Place your bacon on top and then top with 2 slices of Monterey Jack cheese. After 30 seconds, cover loosely with another pan and cook for another minute. Evacuate from the heat put it on a plate.
To assemble, put the arugula on the toasted bottom brioche bun, top with the burger patty, mount the crispy fried onions, then carefully place the brioche bun with the egg. Drizzle as much or as little “fauxlandaise” sauce as you want. Enjoy!

Remember, there’s no right or wrong way to eat this burger. As I always say, if you’re not making a mess, you ain’t doing it right. It should be as messy as the sex you had from the night before.

-Chef Francis Balbarin

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