Cheeseburger With French Fries Recipe

Prepare buns and vegetables

Slice tomato into 1/4-inch rounds, thinly slice red onion. Wash and pat dry lettuce leaves. Split buns and spread about 1/2 tsp softened butter on cut sides of each bun; set aside.

Make patties

Place ground beef in a bowl. Add 1 tsp salt, 1/2 tsp black pepper and 1 tsp Worcestershire sauce. Gently mix with your hands until just combined — do not overwork. Divide into four equal portions (about 4 oz each) and shape into patties roughly 3.5 inches in diameter and about 3/4-inch thick. Make a shallow dimple in the center of each patty with your thumb to reduce bulging while cooking.

Cook patties

Heat a large skillet or cast-iron pan over medium-high heat until very hot (about 3–4 minutes). Place patties in the dry hot pan (no oil needed for 80/20). Cook for 3–4 minutes without moving to form a browned crust. Flip and cook another 2–3 minutes for medium doneness. In the last 30–45 seconds of cooking, place a slice of cheddar cheese over each patty, cover the pan briefly to melt (or close with a lid). Remove patties and rest on a plate for 2 minutes.

Toast buns

While patties rest, return pan to medium heat. Place buttered bun cut-sides down in the pan and toast until golden, about 30–60 seconds. Remove.

Assemble burgers

Spread mayonnaise on bottom buns and ketchup and/or mustard on top buns as desired. Place a lettuce leaf on each bottom bun, add a slice of tomato and some onion rings. Place the cheeseburger patty on top, add two pickle slices, then cover with top bun. Serve immediately alongside fries.

Prepare potatoes

Peel potatoes if desired (skin-on is fine). Cut each potato into 1/4- to 3/8-inch sticks for classic fries. Rinse cut fries under cold water until water runs clear to remove surface starch. Transfer to a bowl of cold water and soak for at least 20 minutes (or up to 2 hours) to firm and remove more starch.

Dry and season

Drain the soaked fries and spread them on clean kitchen towels or paper towels. Pat very dry. Place fries in a large bowl; toss with 1 tsp salt, 1/4 tsp black pepper, and 1 tsp cornstarch (optional) to help crisping — toss to coat evenly.

Fry the potatoes

In a heavy-bottomed pot or deep fryer, heat about 1 cup of oil (enough to submerge a single layer or shallow-fry; for best results use 2–3 inches oil) to 325°F (163°C). If you don't have a thermometer, test by dropping one fry — it should bubble steadily but not aggressively. Fry the potatoes in batches for 3–4 minutes until they are pale and slightly tender but not browned. Remove with a slotted spoon and drain on paper towels.

Increase heat and finish frying

Increase oil temperature to 375°F (190°C). Fry the par-cooked fries in batches again for 1.5–3 minutes until golden brown and crisp. Remove to paper towels, immediately season with a little extra salt to taste, and serve hot.