l'auberge burger cowgirl magazine

L’Auberge de Sedona is known for its serene setting alongside the creek, and against the magnificent red rock formations of Sedona.  It is also known for its incredible cuisine, including its mouth-watering Day Burger.  Want to step it up a notch?  Add double fried French fries to the mix for a world-class burger experience.

Courtesy of Chef Jimmy Day, L’Auberge de Sedona


(Makes 2)

  • 1 1⁄4 lb. 80/20 ground beef
  • 1 medium shallot, minced
  • 1⁄2 tbsp. Worcestershire sauce
  • 1⁄2 tbsp. Dijon mustard
  • 1 tsp. soy sauce
  • 1 cup baby arugula
  • 1 large tomato, sliced
  • 6 or so slices of bread and butter pickles
  • 2 brioche hamburger buns
  • Salt and black pepper


  • 1⁄4 cup ketchup
  • 1⁄4 cup mayonnaise
  • 1⁄4 cup whole grain mustard
  • 2 tbsp. minced bread and butter pickles
  • 1 lemon, juiced
  • 3 cloves garlic, roasted, pureed
  • Salt and white pepper to taste

Start by getting your grill very hot; preferably charcoal grill. 

For the meat mixture, combine Worcestershire, Dijon, soy sauce, minced shallot, and ground beef in a large mixing bowl and thoroughly incorporate. Portion the mixture into two, three-quarter pound balls and smash between two pieces of parchment paper to a 1 inch thickness.  Set aside in the refrigerator.

In the meantime, grab another mixing bowl and combine all of the ingredients for the Russian Dressing and whisk until thoroughly incorporated.  Set this aside in the refrigerator. 

Slice the tomato into four thick slices.  Divide the cup of arugula in half. 

Once the grill is hot enough, season each burger patty with salt and black pepper and sear.  Wait about two minutes or until the top of the patties sweat a little and flip them over.  Wait about two more minutes or until medium (or to your liking).

Quickly toast the buns for about thirty seconds. Generously dress the buns with the Russian Dressing and lay down the arugula, tomatoes, bread and butter pickles, then the burger patty.  Top with your favorite cheese (or not) and serve with your favorite fries.

Be sure to have plenty of napkins around and a couple of ice cold beers to wash it all down. 



  • 2 lb. russet potatoes (about 3 large), peeled
  • 2 to 3 quarts canola oil or peanut oil
  • Kosher salt or coarse sea salt 


Cut each potato lengthwise into 1/4-inch-thick disks, then cut these disks lengthwise into 1/4-inch-thick sticks. Try to keep your cuts uniform so the potatoes cook evenly. We used a KitchenAid Mandoline Slicer.

Soak the potato sticks in cold water for 20 minutes. Drain and rinse the potatoes in 3 changes of fresh cold water, draining after each rinse. Let the potatoes dry in a single layer on a towel-lined baking sheet.

Meanwhile, heat the oil in a pot that holds at least 6 quarts over medium heat until it reaches 330°F on a deep-fry thermometer.

Blot the potatoes completely dry with more towels. Gently drop one-third of the potatoes into the oil and increase the heat to medium high (the oil temperature will drop to about 300°F and then gradually rise—it’s fine if it doesn’t return to 330°F). Cook, stirring occasionally with a skimmer or a large slotted spoon, until the potatoes soften (you should be able to cut them with the side of the spoon) and are slightly blistered and creamier in color (remove them if they start to brown), 2 to 3 minutes.

Scoop out the potatoes, shaking them to drain off excess oil, and transfer to a baking sheet lined with paper towels, arranging them in a single layer. Fry the remaining 2 batches of potatoes in the same manner, letting the oil return to 330°F before each batch.

Heat the oil until it reaches 360°F. Add one-third of the potatoes and cook, stirring, until they turn golden-brown and become crisp (to test, carefully drain one on paper towels and try it), 1 to 2 minutes. Transfer the fries to a baking sheet lined with fresh paper towels and sprinkle generously with salt. Fold the edges of the paper towels up and over the fries (to make a little pouch) and shake well so the salt is evenly distributed. Serve the fries immediately. Fry the remaining 2 batches of fries in the same manner, letting the oil return to 360°F before each batch.