Burger Baskets Recipe
Plain or with cheese, fries, from 11:30am to 2:00pm
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Ingredients
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Burger
Fries
Optional Add-ons
Method
Burger
Form Patties
Divide the 1 lb ground beef into two equal portions (about 8 oz each). Gently form each portion into a patty roughly 3.5–4 inches wide and about 3/4 inch thick. Make a shallow dimple in the center of each patty with your thumb to reduce springing while cooking. Season both sides with 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp garlic powder.
Cook Patties
Heat a large skillet or griddle over medium-high heat and add 1 tablespoon vegetable oil. When oil is shimmering, add patties. Cook undisturbed for about 3–4 minutes until a brown crust forms. Flip and cook another 3–4 minutes for medium (adjust time for desired doneness). If making cheeseburgers, place a slice of cheddar on each patty in the last 1 minute of cooking and cover with a lid to melt.
Toast Buns
While patties finish, spread 1 tablespoon softened butter across the cut sides of the 2 burger buns. Place buns cut-side down on the skillet or a separate pan over medium heat for 1–2 minutes until golden and toasted. Remove and keep warm.
Assemble
Spread ketchup (2 tbs) and mustard (1 tbs) on the bottom bun. Place lettuce leaf and 2 tomato slices on each bottom bun, add the cooked patty (with cheese if using), top with 4 pickle slices per burger, and add optional sliced onion or bacon if desired. Finish with the top bun and serve immediately.
Fries
Prep Potatoes
Peel (optional) and cut 2 medium russet potatoes into 1/4–1/2-inch fries. Rinse thoroughly under cold water until water runs clear to remove excess starch. Pat dry very well with paper towels or a clean kitchen towel.
Fry
Pour 2 cups vegetable oil into a heavy skillet or pot to a depth of about 1–1.5 inches and heat to 350°F (175°C). If you don't have a thermometer, heat until a small piece of potato sizzles immediately. Fry potatoes in batches (do not overcrowd) for 3–5 minutes per batch until golden and crisp. Use a slotted spoon to transfer fries to a paper towel–lined tray to drain.
Season
While still hot, toss fries with 1 tsp salt and 1/2 tsp paprika (optional) to coat evenly. Serve alongside the burgers in baskets or plates.