Classic Burger Recipe

Make patties

Divide the 1 lb ground Angus into four equal portions (about 4 oz each). Gently shape each portion into a patty about 3/4 inch thick and slightly wider than the bun. Do not overwork the meat. Use your thumb to press a shallow dimple into the center of each patty to help them cook evenly.

Season

Season both sides of each patty with the kosher salt (1 tsp total) and freshly ground black pepper (1/2 tsp total) just before cooking.

Cook patties

Heat a large skillet or cast-iron pan over medium-high heat until hot. Add 1 tbs vegetable oil and swirl to coat. Place patties in the pan leaving space between them. Cook for 3-4 minutes without moving to develop a crust. Flip and cook 2-3 minutes for medium (adjust time for desired doneness). In the last 1 minute of cooking, place a slice of cheddar cheese on each patty and cover the pan briefly to melt the cheese.

Toast buns

While patties rest for 2 minutes, spread softened butter (2 tbs) evenly on cut sides of the 4 burger buns. Toast them face-down in a clean skillet or on a grill over medium heat until golden, about 1-2 minutes.

Prepare condiments and vegetables

While cooking, slice the tomato (1 unit) and thinly slice 1/2 red onion. Wash and pat dry 4 lettuce leaves. Arrange 8 dill pickle slices. Combine ketchup (1/4 cup), yellow mustard (2 tbs) and mayonnaise (1/4 cup) in a small bowl or leave separate for guests to assemble.

Assemble burgers

Spread desired sauce (combination of ketchup, mustard, mayo) on the bottom bun. Place lettuce leaf, then the cheeseburger patty, tomato slice, red onion, and pickles. Top with the bun crown. Serve immediately with fries.

Prep potatoes

Cut 1 lb russet potatoes into uniform matchstick fries (about 1/4 - 1/3 inch thick). Place cut fries into a large bowl and cover with 4 cups cold water. Soak for at least 20 minutes (or up to 1 hour) to remove excess starch, which yields crisper fries.

Dry & toss with cornstarch

Drain the soaked fries and pat them thoroughly dry with clean kitchen towels or paper towels. In a large bowl toss the dried fries with 1 tsp cornstarch until lightly coated — this helps create extra crispness.

Fry the potatoes

In a heavy-bottomed pot or deep fryer, heat 2 cups vegetable oil to 325°F (160°C) for the first fry. Working in batches, fry the potatoes for 3-4 minutes until pale and soft but not browned. Remove and drain on a wire rack or paper towels. Increase oil temperature to 375°F (190°C). Return potatoes to the hot oil in batches and fry for an additional 2-3 minutes until golden brown and crispy. Drain on paper towels.

Season fries

While still hot, immediately season fries with kosher salt (1 tsp) and freshly ground black pepper (1/4 tsp). Toss gently to coat. Serve hot alongside the burgers.