Kamado-Smoked Dry-Aged Beef Burger, 18-month Comté & Bicarbonate Fries

Prepare the fries: cut the Agata potatoes into 1cm sticks. Submerge them in salted water with added baking soda. Bring to a boil and cook for 10 minutes once simmering resumes. The baking soda will break down the potato surface to create a starchy mash. Drain carefully and let cool on a rack in the fridge to eliminate all steam.

Perform the first fry (poaching) at 130°C in sunflower oil for 8 minutes. The fries should remain pale but be cooked through. Return to the fridge. For the beef, grind the chuck with the marrow (8:1 ratio) for extreme juiciness. Shape 200g patties without over-compressing them to preserve air pockets that will hold the juices.

Make the 'Umami' sauce: mix a base mayonnaise with ketchup, Dijon mustard, Worcestershire sauce, and chopped pickles. This fatty emulsion will also serve as a protective barrier for the bun. Prepare the Kamado for indirect cooking (with deflector) at 110°C using an applewood chunk.

Smoke the steaks in the Kamado (Reverse Sear) until they reach 48°C internal. Remove them, take out the deflector, and open the vents to reach 250°C in direct heat. Meanwhile, start the final fry at 180°C: the thermal shock on the starch-rich surface will create a puffed, brittle crust.

Sear the steaks for 1 minute per side on the scorching grate. Place the 18-month Comté slices so they coat the meat. Toast the buns generously buttered on the crumb side. The melted butter will saturate the bread fibers, preventing juices from seeping in and avoiding the 'soggy' effect.

Strategic assembly: spread the Umami sauce on the bottom bun. Place the Comté-topped steak. Add confit onions and crispy bacon. Place the fresh Romaine lettuce leaf above the hot meat so it stays crunchy without wilting. Close the bun and serve with the piping hot fries sprinkled with fleur de sel.