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Bistro Burger with Blue Cheese, Caramelized Onions and Cornichon Aioli Set
- $21.95 - $129.95
Sweet caramelized onions combine with tangy cornichon aioli and our umami-rich burger starter in this French rendition of an American classic. Avoid pre-crumbled blue cheese, which tends to be chalkier with little flavour, and opt for a French cheese freshly cut from the wheel, if you can. Roquefort and Bleu d’Auvergne bring bolder flavours and provide a bright contrast to the burger. For a milder blue cheese, look for Saint Agur or Fourme d’Ambert.
SHIPPING
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The exact shipping charge is based on your location, and delivery times vary based on item availability. For more details, please see our Shipping page.
EASY RETURNS
At Williams Sonoma, we take great pride in the quality and craftsmanship of our products. Attention to design, materials, safety and construction are our priority. Upon receipt, please inspect your purchase and notify us of any damage; we will arrange for a prompt replacement.
Within 30 days, you may return most items for a refund of the merchandise value. An original receipt or gift receipt is required for all returns and exchanges. Returns with a gift receipt will be refunded in the form of a Merchandise Credit for the amount indicated on the gift receipt. Returns with original receipt will be refunded in the original form of payment, cash and cheque refunds over $100 will be issued as a company cheque (may take 14 business days from time of request). Please note that returned items must be in new condition.
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How to Begin a Return
Stores: You can return most items to your local Williams Sonoma location. An original receipt, gift receipt or order number is required—our stores will not accept returns or exchanges without proof of purchase.
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Some restrictions apply, see our full Returns Policy.
Williams Sonoma Price Match Guarantee
At Williams Sonoma, we're committed to bringing you the best quality at the best prices.
If you find a lower price on any of our products, we'll match it—guaranteed. Click here for details.For the caramelized onions:
5 Tbs. (2 1/2 oz./75 g) salted butter, divided
2 Tbs. olive oil
1 yellow onion, thinly sliced
1/4 cup (2 fl. oz./60 ml) water.
Kosher salt.
6 garlic cloves, thinly sliced
1 Tbs. fresh thyme leaves, minced
2 Tbs. balsamic vinegar
For the cornichon aioli:
1 garlic clove.
1 cup (5 1/4 oz./150 g) cornichons, drained
1 whole egg plus 2 egg yolks
Kosher salt
1 cup (8 fl. oz./250 ml) neutral oil or mild olive oil.
For the burgers:
1 lb. (500 g) ground beef, at room temperature.
5 Tbs. (5 oz./150 g) Williams Sonoma Caramelized Onion Burger Starter
Kosher salt and freshly ground pepper
2 Tbs. salted butter
4 brioche buns, split
1/2 cup (2 1/2 oz./75 g) crumbled French blue cheese or 4 thin slices
Handful of arugula for serving.
To make the caramelized onions, in a large skillet over medium heat, melt 3 Tbs. of the butter with the olive oil. Add the onion and cook, stirring occasionally, until the onion is thoroughly wilted, about 10 minutes. Add the water, cover and reduce the heat to medium-low. Cook, stirring occasionally, until most of the water evapourates, about 10 minutes. Add the remaining butter, a pinch of salt, garlic and thyme. Cook until the onions are melted down and caramelized, 15 to 20 minutes more. Add the balsamic, taste and adjust the seasoning with salt. Set aside.
To make the cornichon aioli, in a blender, combine the garlic, cornichons, egg, egg yolks and a generous pinch of salt and blend on high speed until smooth. With the machine running, slowly add a few drops of the oil and then follow with a slow, steady stream of oil. Continue to blend until thoroughly combined and emulsified, stopping the machine to scrape the sides of the blender as needed. Season to taste with salt. Set aside.
To make the burgers, prepare a medium-hot fire in a grill. Alternatively, follow the instructions below for using a stovetop grill pan, cast-iron fry pan or griddle.
In a bowl, mix the ground beef, burger starter, salt and pepper until combined. Divide the mixture into 4 equal portions, about 4 oz. (125 g) each. Gently use your hands to shape each portion into patties.
To cook on an outdoor grill: Brush the grill with oil. Place the patties on the grill and cook, turning once, until the patties form a crust, about 2 minutes per side for medium or until done to your liking. During the last 2 minutes of cooking, top each burger with 1 Tbs. of the cheese. Cover with an upside-down baking sheet or a large heat-proof bowl and cook until the cheese is melted, about 45 seconds more.
To cook on a stovetop grill pan, cast-iron fry pan or griddle: Heat the pan over medium-high heat and lightly brush with oil; the pan is hot enough when a few drops of water flicked onto the surface skitter across it. Working in batches as needed, add the patties and cook, turning once, until the patties form a crust, about 2 minutes per side for medium or until done to your liking. During the last 2 minutes of cooking, top each burger with 1 Tbs. of the cheese. Cover with an upside-down baking sheet or a large heat-proof bowl and cook until the cheese is melted, about 45 seconds more.
Transfer the burgers to a plate to cool slightly.
Wipe the grill or pan clean and brush with the butter. Place the buns, cut side down, on the grill or pan and toast until deep golden-brown underneath, about 1 minute. Transfer the buns, toasted side up, to a baking sheet.
To assemble, spread a layer of the aioli on the cut sides of the bottom and top buns. Top each bottom bun with a burger, blue cheese, a pile of caramelized onions and arugula. Cover with the top buns and serve immediately. Serves 4.
Click here for full recipe.