After seeing my friend Cooking With Fire make this copycat recipe of the Au Cheval restaurant’s double cheeseburger, I needed to try it for myself. Today we are taking a trip to the Windy City with this insane burger with the key ingredient: homemade mayonnaise. We will slather down some toasted buns with that delicious mayonnaise and then assemble your Au Cheval Burger with some smash burgers, cook bacon, and fried eggs!

Au Cheval Burger served open faced so you can see the fried egg.

Why You’ll Love the Au Cheval Burger

This is a take on a famous restaurant, Au Cheval in Chicago’s, best burger recipe. It is a pretty simple recipe. Smash the burger patties to get them nice and crispy, then cook up some black pepper bacon until crispy.

The egg would drizzling down the side of the assembled burger.

The key for fried eggs is adding oil down and waiting for it to begin to smoke. Then add the egg making sure there is plenty of oil so it doesn’t stick. Serve everything up and pop the egg yolk right before serving up these great burgers.

For More on Burgers

Au Cheval Burger Ingredients

This simple recipe will serve three to four people after only 15 minutes of prep and 1 hour and 15 minutes of cook time. That being said, you might want to buy double the amount of the ingredients so you can have some leftovers for next day! It’s so delicious!

Placing the parchment paper over the burger balls so that we can smash them.

You’ll start out with 85/15 ground beef, kosher salt, black pepper, garlic powder, and beef tallow.

For this recipe, making your own mayonnaise is an absolute must. Make it out of egg yolks, neutral oil, dijon mustard, lemon juice, white vinegar, and a pinch of salt. 

Everything on the burger except the fried egg, sitting open faced.

Finish off your double burger with sliced American cheese, thick cut black pepper bacon, diced red onions, chopped chives, chopped pickles, eggs, and a brioche bun.

Serve these tasty burgers with your choice of side, whether it’s crispy fries, a chopped salad, or a frosty glass of root beer. 

For more fire cooked egg recipes, check out my Steak and Chili Oil Eggs, Steak and Eggs with Charred Scallion Chimichurri and The Billionaire’s Breakfast.

How to Make Au Cheval Burgers

Mayonnaise:

Add all the ingredients for the mayonnaise to a bowl and blend using an immersion blender. Add more oil if needed to make it thinner. Once it has thickened, set in the fridge until ready to serve.

Mixing the mayonnaise together for the Au Cheval Burger using an immersion blender.

Burgers:

Preheat your grill at high heat (around 450F) for direct cooking.

Grab a handful of ground beef (around 1/4 lbs… ish) and gently roll it into a ball. Repeat this for 6-8 balls or until you’re out of meat.

Add a cast iron skillet or plancha over the flames to heat until it’s slightly smoking (about 450F on the skillet). 

Smashing the burgers for the Au Cheval Burgers.

I wanted to use smash patties for my Au Cheval Burgers, but if you prefer a regular burger that’s cool too!

Start by adding a burger ball to the skillet. Then place a piece of parchment over one burger ball and then firmly press with the spatula until the burger is “smashed” on the skillet.

Carefully peel the parchment paper away and then season the patty with salt, pepper and garlic. 

The flipped burger patties and stacking them on top of each other with melted cheese.

Let cook for another 1-1.5 minutes. Carefully flip the burger patty over and then season the new side. Top with a slice of cheese and let melt for 1-2 minutes. Once the cheese has melted, pull off and let rest. 

Repeat for the rest of your patties. When the burgers are done, pull off and keep warm.

All the Fixings

Now let’s get the other Au Cheval Burger ingredients cooked and ready to go.

Start by adding your sliced bacon to the skillet to cook until they are crispy golden brown, then pull off and keep warm. 

The raw bacon and the cooked bacon sizzling on the plancha.

Next, we’ll cook the eggs. Add some more oil to the skillet if needed and heat up the skillet until it’s slightly smoking. Crack your eggs onto the skillet and fry for sunny side up doneness. Pull off once done. 

Before building, toast your burger buns until they’re golden brown. 

Frying the eggs and toasting the buns so that we can start assembling the Au Cheval Burger.

Assembling Au Cheval Burgers

Build your burger so that it sits open faced on your serving dish. I started with the bottom buttery bun having mayonnaise, double stacked patties and your bacon.

The popped egg yolk dripping over the side of the top burger bun.

Sit the top bun next to the bottom one and add mayonnaise, pickles, red onions, fried egg and chopped chives to it. Pop your egg yolk before serving then put the two sides together. 

Bon appetit!

Derek holding the Au Cheval Burger, ready to take a bite.

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Au Cheval Burger served open faced so you can see the fried egg.

Au Cheval Burger

Au Cheval Burger
Author:Derek Wolf
5 from 4 votes
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Course: Lunch, Main Course
Cuisine: American
Servings: 3 People

Ingredients 

Beef:

  • 85/15 Ground Beef
  • 1.5 tbsp Kosher Salt
  • 1.5 tbsp Black Pepper
  • 1.5 tbsp Garlic Powder
  • Beef Tallow as needed

Mayonnaise:

  • 2 Egg Yolks
  • 1/4 cup Neutral Oil
  • 1 tbsp Dijon Mustard
  • 1 tsp Lemon Juice
  • 1 tsp White Vinegar
  • Pinch of Salt

Burger:

  • Sliced American Cheese
  • Thick Cut Black Pepper Bacon
  • Finely Diced Red Onions
  • Finely Chopped Chives
  • Finely Chopped Pickles
  • Fresh Eggs
  • Burger Buns

Instructions 

Mayonnaise:

  • Add all the ingredients for the mayonnaise to a bowl and blend using an immersion blender.
  • Add more oil if needed to make it thinner.
  • Once it has thickened, set in the fridge till ready to serve.

Burgers:

  • In a bowl, mix all the ingredients for the special sauce then place in the fridge until ready to use.
  • Heat your grill at high heat (around 450F) for direct cooking.
  • Grab a handful of ground beef (around 1/4 lbs… ish) and gently roll it into a ball. Repeat this for 6-8 balls or until you’re out of meat.
  • Add a cast iron skillet or plancha over the flames to heat until it's slightly smoking (about 450 on the skillet).
  • Add a burger ball to the skillet.
  • Place a piece of parchment over one ball and then firmly press with the spatula until the burger is “smashed” on the skillet.
  • Season the patty with salt, pepper and garlic. Let cook for another 1-1.5 minutes.
  • Carefully flip the burger patty over and then season the new side. Top with a slice of cheese and let melt for 1-2 minutes.
  • Once melted, pull off and rest. Repeat for the rest of your patties. When the burgers are done, pull off and keep warm.
  • Add your sliced bacon to the skillet to cook until they are crispy golden brown, then pull off and keep warm.
  • Finally, add some more oil and heat up the skillet until it's smoking. Crack your eggs onto the skillet and fry for sunny side up doneness. Pull off once done.
  • Before building, toast your burger buns until golden brown.
  • Build your burger with the bottom bun having mayonnaise, double stacked patties and your bacon.
  • On the tip bun add mayonnaise, pickles, red onions, fried egg and chopped chives.
  • Pop your egg yolk before serving then put the two sides together.
  • Serve and enjoy!

Video

Nutrition

Serving: 3Burgers | Calories: 233kcal | Carbohydrates: 6g | Protein: 3g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 131mg | Sodium: 3553mg | Potassium: 116mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 193IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg

Derek Wolf

Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!

5 from 4 votes (4 ratings without comment)

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