Le Diplomate, a Washington D.C. institution, pays homage to French cafe culture. They serve up classic Parisian bistro dishes like French onion soup gratinée, steak frites and escargot, as well as bouillabaisse and cassoulet. The restaurant is so hot it takes a month to snag a reservation during popular dinner times, but it’s worth it.
But all Washingtonians know the real star is their burger. For me, their burger gets the number one spot on my list of favorite burgers in the city, with Woodmont Grill coming in second and Bourbon Steak bringing home third place. Luckily, they have given out their famous recipe so now we can make them at home.
Why It’s The Best Burger In DC
The Le Diplomate burger consists two thin smashed patties, melty American cheese, pickles, thinly sliced red onion smothered in a delicious special sauce served with thin and crispy pommes frites . It’s all piled on a perfectly toasted buttery brioche bun made in house. It’s burger perfection!
You’ll Need:
Cast Iron Pan
Baking Sheet
Metal Spatula
Whisk
Medium Mixing Bowl
Immersion Blender
This is easily one of the most popular burgers around town, and once you’ve had it, you’ll know why. You’ve got to try this awesome burger recipe for your next BBQ.
Gina
Ingredients
FOR THE BURGERS:
• 2 lbs 80/20 blend ground beef
• 8ea slices yellow American cheese
• ½ ea Red onion, peeled
• 1C “hamburger dill” pickles (preferably B&G)
• 4ea Brioche hamburger buns
• 4Tbls Le Diplomate burger sauce
• 5tsp Butter, unsalted (room temperature)
• 2Tbls Kosher salt
FOR THE SPECIAL SAUCE:
• ⅓ cup Mayonnaise (see recipe below)
• 2 tsp Dill pickles, finely chopped
• 2 tsp Heinz chili sauce
• 1 tsp Onion powder
FOR THE MAYONNAISE:
• 4 Egg yolks
• 4 tsp Champagne vinegar
• 4 tsp Smooth Dijon mustard
• 1⅓ Tbs Lemon juice
• 1 tsp Tabasco sauce
• 1⅓ Tbs Water
• 2½ C Vegetable oil
Instructions
BURGER DIRECTIONS:
• Form eight four-ounce burger patties, roughly the shape of a hockey puck. Heavily season the burgers with kosher salt. (kosher salt is not table salt. Has a much cleaner salt flavor, more suitable for cooking)
• Heat a large, heavy-bottom cast iron pan over high heat. When the pan just starts to smoke, add the burger patties, (remember to place the patties in the pan, away from you, to prevent any hot oil injury) working in batches to avoid overcrowding the pan. Sear one side of the patty for two minutes, flip, and “smash” it flat with an offset spatula and sear the other side. Add one slice of cheese to each patty, let it melt slightly. Place the patties on top of each other while resting. Remove the patty stacks from the heat and allow to rest.
• For the Grill, pre flatten the patties (about the size of the bun). This will assist in skipping the “smashing flat” step above.
• Spread the butter equally on the cut side of the buns. Toast lightly in the same pan as the burger.
• Place the bottom bun on the plate. Place two patties on top of each other on the bun. Lay red onions on each burger, followed by pickle chips and 2Tbls of Burger sauce. Place the other half of the bun on top and serve.
SPECIAL SAUCE DIRECTIONS:
• Combine all ingredients and set aside. The sauce can be stored, covered, in the fridge
MAYONNAISE DIRECTIONS:
• Combine all ingredients except the oil in a medium bowl. Blend with immersion blender, Pour the oil in a slow, steady stream into the egg mixture. Continue until all of the oil has been emulsified into the yolk mixture. If the mayonnaise becomes too thick, thin with the water. Set aside.