Big Jud Special Recipe

Form and cook patty

Gently form the 1 lb ground beef into a single thick patty about 3/4–1 inch thick, handling as little as possible. Season both sides evenly with 1 tsp salt and 1/2 tsp black pepper. Heat 1 tablespoon vegetable oil in a large skillet or cast-iron pan over medium-high heat until shimmering. Add the patty and cook without moving 4–5 minutes to form a brown crust.

Flip the patty and reduce heat to medium. Cook another 4–6 minutes for medium (adjust time to desired doneness). Place 1 slice Swiss cheese on the patty during the last 1–2 minutes of cooking and cover the pan to melt the cheese.

Cook bacon

If using raw bacon: in a separate skillet, cook 1 strip bacon over medium heat until browned and crisp, about 6–8 minutes, turning occasionally. Drain on paper towels. If using pre-cooked bacon, reheat briefly in the pan for 30–60 seconds to warm.

Toast bun and assemble: Split and toast the burger bun cut-side down in the skillet for 30–60 seconds until lightly browned. Spread 1 tablespoon mayonnaise on the top bun. On the bottom bun place lettuce leaf, transfer the cheeseburger patty on top, add the cooked bacon strip, then spoon a generous portion of the sautéed mushrooms and onions (see that section). Finish with the mayo-spread top bun and press gently.

Prepare produce: Clean and slice mushrooms into roughly quartered pieces if small, or 1/4-inch slices if larger. Thinly slice the onion.

Heat 1 tablespoon butter and 1/2 tablespoon olive oil in a skillet over medium heat. Add the sliced onion and cook 2–3 minutes until starting to soften.

Add mushrooms, season with 1/4 tsp salt and 1/4 tsp black pepper, and cook, stirring occasionally, 6–8 minutes until mushrooms release moisture and begin to brown and onions are caramelized. If excess moisture remains, increase heat slightly and cook until liquid evaporates. Keep warm until assembling burger.

Cut potatoes: Slice the scrubbed potatoes into 1/4–3/8-inch wide sticks for fresh-cut fries. Rinse the cut fries in cold water to remove surface starch, then drain and pat thoroughly dry with a clean towel or paper towels.

Heat 2 cups vegetable oil in a deep skillet or pot to 325°F (163°C) for the first fry. Working in batches if needed, fry the potato sticks 3–4 minutes until they are cooked through but not browned. Remove and drain on paper towels.

Increase oil temperature to 375°F (190°C). Fry the blanched potatoes a second time 2–3 minutes until golden and crisp. Drain on paper towels and immediately season with 1 tsp salt. Serve alongside the assembled burger.