Burger Recipe

Form patties

Divide the 1 lb ground chuck into four equal portions (about 4 oz each). Gently form each portion into a patty roughly 3.5 to 4 inches in diameter and about 3/4 inch thick. Make a shallow dimple in the center of each patty with your thumb — this helps them cook evenly and prevents doming.

Season

Season both sides of each patty with kosher salt and freshly ground black pepper (about 1/4 tsp salt and 1/8 tsp pepper per side). Season just before cooking so the meat doesn't draw out moisture.

Toast buns

Heat a large skillet or griddle over medium-high heat. Brush the cut sides of the egg buns with softened butter. When the pan is hot, place buns cut-side down and toast until golden brown, 1 to 2 minutes. Remove and keep warm.

Cook patties

Add 1 tablespoon vegetable oil to the hot skillet. Place patties in the pan without crowding. Cook for 3 to 4 minutes on the first side until a brown crust forms. Flip and cook 2.5 to 3 minutes for medium-rare to medium (target internal temperature 130–140°F / 54–60°C). For medium-well, cook slightly longer. Do not press down on the patties. Remove patties to a plate and let rest for 3 minutes.

Assemble

Spread 1 tablespoon mayonnaise on the bottom half of each toasted bun and 1/2 teaspoon mustard on the top half. Place a lettuce leaf on the mayo, then the burger patty. Add 1–2 tomato slices (about 1/4-inch each), a few thin rings of red onion, and 2 pickle slices. Cap with the top bun and serve immediately alongside fries.

Prepare vegetables while patties rest: wash and spin dry the lettuce leaves. Slice the tomato into 1/4-inch rounds and place on paper towels to remove excess moisture. Peel and slice the red onion into thin rings. Measure out mayonnaise and mustard so they’re ready for assembly.

Prep potatoes

Peel (optional) and cut the russet potatoes into 1/4- to 1/3-inch thick sticks for classic fries. Rinse the cut fries under cold water until the runoff is clear to remove surface starch. Soak the fries in a bowl of cold water for at least 20 minutes (or up to 2 hours) to firm them and improve crispness. Drain and pat completely dry with kitchen towels.

Fry

Pour about 1 cup of neutral frying oil into a heavy 10- to 12-inch skillet or deep pot (oil should be about 1 to 1.5 inches deep). Heat oil to 325°F (160°C) for the first blanch. Fry the potatoes in small batches for 3 to 4 minutes until soft but not browned. Remove and drain on a wire rack or paper towels. Increase oil temperature to 375°F (190°C). Fry the blanched fries again in batches for 2 to 3 minutes until golden and crisp. Drain on paper towels.

Season fries

Immediately after frying, season the fries with fine sea salt (about 1 tsp total) and freshly ground black pepper (about 1/4 tsp) while still hot so the seasoning sticks. Toss gently to distribute evenly.