In the area and in the mood for oysters, and also craving their burger.. a few friends and I ate at Comme Ça…
Fanny Bay and Kumamoto oysters.
Because we showed up on the early side, we had a few drinks and appetizers off of the happy hour menu while our table was getting prepped. I ordered these pork sliders, which looked like fancy Sloppy Joes. They were very tasty.
For the main event, we all ordered the Comme Ça Burger – certified angus beef, cheddar, dressing, pommes frites.
Fact: New York Times’ Jane Sigal, in 2009, called it the Perfect Burger Recipe.
Perfect is debatable. Still, delicious.
Something cool. The New York Times even published the recipe for this burger and bun.
Here’s a Copy + Paste:
Adapted from Michael David, Comme Ça, Los Angeles
Time: 20 minutes, plus 1 to 2 hours’ chilling
2 pounds ground beef chuck, 80 percent lean
Kosher salt and freshly ground black pepper
2 tablespoons mayonnaise
1/2 tablespoon ketchup
Pinch of cayenne pepper
Pinch of chili powder
1 cup finely shredded iceberg lettuce
4 light brioche buns (see recipe) or other large hamburger buns, split
1/4 pound thinly sliced medium-sharp Cheddar cheese
4 thin onion slices.
1. Lightly shape meat into 4 4-by-1-inch patties, and refrigerate 1 to 2 hours.
2. Heat oven to 375 degrees. Prepare a hot fire on a grill, or heat a large cast-iron skillet over high heat for 3 to 4 minutes. Sprinkle each burger all over with 1/2 teaspoon kosher salt and season generously with black pepper. Sear burgers on grill or in skillet for 2 minutes on each side. Transfer burgers to a broiler pan and bake for 4 minutes for medium-rare. Remove pan from oven. Position an oven rack closest to broiler element, and heat broiler to high.
3. In a bowl, whisk mayonnaise with ketchup, cayenne and chili powder, and season with salt and black pepper. Add lettuce and stir to coat. Toast buns. Top burgers with Cheddar and broil until cheese melts, about 30 seconds. Set burgers on bottom buns and top with lettuce and onion slices. Cover with top bun and serve, whole or cut in half.
Yield: 4 to 8 servings.
Adapted from Hidefumi Kubota, Comme Ça, Los Angeles
Time: 1 hour, plus 2 to 4 hours’ rising
3 tablespoons warm milk
2 teaspoons active dry yeast
2 1/2 tablespoons sugar
2 large eggs
3 cups bread flour
1/3 cup all-purpose flour
1 1/2 teaspoons salt
2 1/2 tablespoons unsalted butter, softened.
1. In a glass measuring cup, combine 1 cup warm water, the milk, yeast and sugar. Let stand until foamy, about 5 minutes. Meanwhile, beat 1 egg.
2. In a large bowl, whisk flours with salt. Add butter and rub into flour between your fingers, making crumbs. Using a dough scraper, stir in yeast mixture and beaten egg until a dough forms. Scrape dough onto clean, unfloured counter and knead, scooping dough up, slapping it on counter and turning it, until smooth and elastic, 8 to 10 minutes.
3. Shape dough into a ball and return it to bowl. Cover bowl with plastic wrap and let rise in a warm place until doubled in bulk, 1 to 2 hours.
4. Line a baking sheet with parchment paper. Using dough scraper, divide dough into 8 equal parts. Gently roll each into a ball and arrange 2 to 3 inches apart on baking sheet. Cover loosely with a clean kitchen towel and let buns rise in a warm place for 1 to 2 hours.
5. Set a large shallow pan of water on oven floor. Preheat oven to 400 degrees with rack in center. Beat remaining egg with 1 tablespoon water and brush some on top of buns. Bake, turning sheet halfway through baking, until tops are golden brown, about 15 minutes. Transfer to a rack to cool completely.
Yield: 8 buns.
Link: Comme Ça Restaurant