Burger Recipe

Mix and form

In a large bowl combine the ground beef, kosher salt, black pepper, smoked paprika, chili powder, red pepper flakes, Worcestershire sauce and minced garlic. Mix gently with your hands or a spoon until just combined — avoid overworking. Divide into two equal portions and form into patties about 3/4-inch thick and slightly wider than the buns. Make a shallow dimple in the center of each patty with your thumb to prevent bulging during cooking.

Cook

Heat a grill or heavy skillet over medium-high heat. Brush the grill grates or skillet with the 1 tsp vegetable oil. When hot, cook patties 3-4 minutes per side for medium (internal temperature ~160°F / 71°C) or until desired doneness. If using cheddar, place a slice on each patty during the last 1 minute of cooking and cover briefly to melt. Transfer patties to a plate and let rest 3 minutes.

Prepare onions

Peel the onion and slice into 1/2-inch thick rings. In a bowl toss the onion rings with olive oil, balsamic vinegar, 1/4 tsp salt and 1/4 tsp black pepper.

Grill onions

Place onion rings on the hot grill or skillet used for the patties. Grill 2-3 minutes per side until charred at the edges and softened. Remove and keep warm.

Toast buns

Spread 1 tsp softened butter on the cut faces of each bun. Toast cut-side down on the grill or skillet for 30–60 seconds until golden and lightly crisp. Remove from heat.

Prep potatoes

Peel (optional) and cut the russet potatoes into 1/4–1/2-inch fries. Rinse the cut potatoes under cold water until the water runs clear to remove excess starch. Drain and pat very dry with paper towels or a clean kitchen towel.

Coat and fry (two-step method)

Heat vegetable oil in a deep skillet or pot to 325°F (160°C). Toss the dried potato sticks with 1 tsp cornstarch to help crisping. Fry in batches 3–4 minutes until just softened but not browned. Remove to a paper-towel-lined tray. Increase oil temperature to 375°F (190°C). Fry the par-cooked fries in batches again for 2–3 minutes until golden and crisp. Remove and drain. Immediately season with 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp paprika (if using).

Sauce

In a small bowl mix the mayonnaise and hot sauce. Adjust hot sauce to taste. This will be spread on the buns.

Build the burger

Spread a tablespoon of the mayo-hot sauce on the bottom bun. Place a lettuce leaf, then the rested spicy beef patty (with melted cheese if using), top with 2 grilled onion rings, tomato slices and pickles. Spread a little mayonnaise on the top bun and close the burger.

Serve

Plate the burger with the house fried fries alongside. Serve immediately while hot.