Smash Burger With Fries Recipe

Prepare meat

Portion 6 oz of ground beef and form into a loose ball without overworking. Do not season yet.

Preheat a heavy skillet or flat-top griddle over high heat until smoking hot. Add 1 tablespoon vegetable oil and spread.

Place the beef ball on the hot surface. Using a sturdy spatula (and a second spatula or press if available), press the ball firmly and evenly to about 1/4 inch thickness to create a thin patty. Hold for 10–15 seconds to maintain contact with the hot surface.

Season the exposed top of the patty immediately with 1/4 teaspoon kosher salt and a pinch of black pepper. Cook undisturbed for 2–3 minutes until the edges are deeply browned and crisp.

Flip the patty, season the cooked side with the remaining 1/4 teaspoon kosher salt and remaining pinch of pepper. Immediately place one slice of American cheese on the hot patty so it begins to melt. Cook 30–60 seconds more until cheese is melted and patty is cooked through (internal temperature ~160°F / 71°C).

Remove patty to a warm plate and tent with foil while finishing bun and fries.

Split the bun and butter cut sides with 1 tablespoon unsalted butter total (about 1/2 tbs per half). Toast buttered sides on the hot skillet until golden brown, about 30–45 seconds, taking care not to burn.

Assemble: Spread Plotchman's mustard (1 tablespoon) on the bottom bun. Place the cheese-topped patty on the bun. Add optional items if requested (bacon, extra patty, bacon jam or fried egg). Top with pickle spear alongside the burger on the plate. Place top bun and serve immediately.

Prepare potatoes: Slice scrubbed russet (about 8 oz) into 1/4-inch thick sticks. Rinse the cut fries under cold water until water runs clear to remove excess starch.

Dry fries thoroughly with a clean kitchen towel or paper towels. Any surface moisture will cause oil to spit.

Heat 1 cup oil in a medium heavy-bottomed skillet to 325°F (163°C) over medium heat. If you don't have a thermometer, the oil should shimmer but not smoke.

Blanch fries in the oil in a single layer (work in batches if needed) for 3–4 minutes until they are cooked through but not browned. Remove to a paper towel-lined tray and let rest 2–3 minutes.

Raise oil temperature to 375°F (190°C). Return fries to the oil and fry for 2–3 minutes until golden and crisp. Drain on fresh paper towels and immediately season with 1/2 teaspoon kosher salt.

Serve fries alongside burger while hot.

Bacon: Cook 2 strips until crisp in a small skillet over medium heat or in the oven at 400°F on a rack for 12–15 minutes. Drain on paper towels and add to burger during assembly.

Extra patty: Repeat the smash patty process with another 6 oz ball, cook the same as the first, and stack on top of or below the primary patty as requested.

Bacon jam: Spread 1 tablespoon of bacon jam on the bun or on top of the cheese before topping with the bun.

Fried egg: In a small skillet, melt 1 teaspoon butter over medium heat. Crack egg in and cook sunny-side up until whites are set but yolk remains runny (about 2–3 minutes) or cook to desired doneness. Place egg on top of the hot patty during assembly.