Americana Prime Burger Recipe

Form patties

Divide the ground beef into two equal portions (about 8 oz each). Lightly form into loose, slightly oversized patties about 3/4 inch thick; avoid overworking the meat to keep them tender. Press a shallow dimple into the center of each patty with your thumb to help them cook flat.

Season

Season both sides of each patty with sea salt and black pepper just before cooking.

Toast buns

Heat a skillet or griddle over medium heat. Spread softened butter on the cut sides of the buns and toast, cut-side down, until golden, about 1–2 minutes. Remove and set aside.

Cook patties

Add 1 tablespoon vegetable oil to the hot skillet or griddle. Sear patties 3–4 minutes on the first side without moving to develop a crust. Flip and cook another 2–3 minutes for medium (adjust time for desired doneness). One minute before they are done, place two slices of aged cheddar on each patty and cover the pan for 30–60 seconds to melt the cheese.

Assemble burgers

Spread about 1 tablespoon Jacqueline Sauce on the bottom bun. Layer lettuce, a tomato slice, the cheeseburger patty with melted cheddar, 3 pickle slices, and a generous spoonful (about 2 tablespoons) of caramelized onions. Top with the bun crown and serve immediately with fries.

Slice the onions thinly into half-moons. In a wide skillet over medium-low heat, melt 1 tablespoon butter with 1 tablespoon olive oil. Add the sliced onions and stir to coat. Sprinkle the brown sugar over the onions and add sea salt and black pepper.

Cook slowly, stirring every 3–5 minutes, until onions are deep golden brown and jam-like—about 25–35 minutes. If the pan dries or onions begin to stick, add 1–2 tablespoons water to deglaze. In the last 2 minutes, stir in the red wine vinegar to brighten the flavor. Remove from heat and keep warm until assembling burgers.

Whisk together mayonnaise, ketchup, Dijon mustard, Worcestershire sauce, hot sauce (if using), pickle relish, lemon juice, smoked paprika, salt, and black pepper in a small bowl until smooth and emulsified. Taste and adjust seasoning. Refrigerate until ready to use. Makes roughly 3 tablespoons—enough for two burgers.

Prep potatoes

Peel if desired and cut potatoes into 1/3–1/2-inch fries. Rinse under cold water until water runs clear to remove excess starch, then pat completely dry with a towel.

Fry (deep-fry method)

Heat vegetable oil in a heavy pot or deep-fryer to 325°F (160°C). Blanch the fries in batches for 3–4 minutes until soft but not colored. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C) and fry in batches 2–3 minutes more until golden and crisp. Drain on a rack or paper towels and immediately season with sea salt. For the truffled option: while still hot, drizzle each batch with 1/4 tsp truffle oil and sprinkle 1 tablespoon grated Parmesan and chopped parsley. Toss gently and serve.

Oven method (alternative)

Preheat oven to 425°F (220°C). Toss dried fries with 1–2 tablespoons oil and spread in a single layer on a baking sheet. Roast 25–30 minutes, turning once, until golden and crisp. Season with sea salt. For truffled option, finish as above with truffle oil, Parmesan and parsley.