The Beach Burger Recipe

Form and season patty

Gently form the 1/3-pound Prime Angus ground beef into a patty about 3.5–4 inches in diameter and roughly 3/4 inch thick, handling the meat as little as possible. Make a shallow 1/2-inch dimple in the center with your thumb to prevent doming. Season both sides evenly with kosher salt and freshly ground black pepper.

Preheat grill or griddle

Preheat a cast-iron skillet, griddle, or gas grill to medium-high (around 400–450°F / 200–230°C). Lightly oil the cooking surface with the teaspoon of vegetable oil to prevent sticking.

Cook the patty

Place the patty on the hot surface. For medium-rare, cook 3 minutes on the first side without moving; for medium, cook 4 minutes; for well-done, cook 5 minutes. Flip once using a spatula and cook the second side 3–4 minutes for medium-rare to medium (adjust timing to preference). During the last 1 minute of cooking, place the slice of cheese on the patty and cover with a lid or tent with foil to melt.

Toast the bun

While the patty finishes, spread 1/2 tablespoon softened butter on the cut faces of the bun. Toast cut-side down in a dry skillet over medium heat for 1–2 minutes until golden and crisp. Remove and set aside.

Assemble burger

On the bottom bun place the leaf lettuce, then the cheese-topped patty, followed by tomato slices and red onion rings. Add any optional add-ons chosen (see Add-ons section). Spread mayonnaise, mustard, and ketchup on the top bun as desired. Close the burger and serve immediately with fries.

Prepare potatoes

Wash and peel (if desired) the russet potato. Cut into 1/4–3/8-inch thick sticks for classic hand-cut fries. Rinse the cut fries thoroughly under cold water until the water runs clear to remove excess starch.

Blanch (optional for crispier fries)

Place the rinsed fries in a pot of cold salted water and bring to a gentle boil; blanch for 3 minutes. Drain and transfer to a tray lined with paper towels. Pat dry thoroughly.

Fry

Heat oil in a heavy pot or fryer to 325°F (160°C) for the first fry. Fry fries in small batches for 3–4 minutes until soft but not colored. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C). Fry the blanched fries again in batches for 2–3 minutes until golden and crispy. Drain on paper towels and immediately season with 1/2 teaspoon kosher salt.

Quick alternative (oven)

If you prefer to bake: toss cut potatoes with 1 tablespoon oil and a pinch of salt, spread on a single layer on a baking sheet, and roast at 425°F (220°C) for 25–30 minutes, flipping halfway, until golden and crisp.

Grilled mushrooms

Heat 1 teaspoon oil in a skillet over medium-high heat. Add 1/2 cup sliced cremini mushrooms, sauté until browned and their liquid evaporates, about 4–5 minutes. Season with a pinch of salt and set aside.

Blackened (seasoning the patty)

If blackened is chosen, pat the patty dry and sprinkle 1/2 teaspoon blackened seasoning evenly over both sides before cooking. Cook as directed in the Burger section; the higher spice will create a dark crust.

Sautéed onions

Heat 1 teaspoon oil or butter in a skillet over medium heat. Add 1/4 cup thinly sliced red onion and cook, stirring occasionally, until soft and lightly caramelized, about 8–10 minutes. Set aside.

Fried egg

To add a fried egg, heat 1 teaspoon butter in a nonstick skillet over medium. Crack the large egg into the pan and cook until the white is set but the yolk remains runny, about 2–3 minutes, or longer if you prefer a firmer yolk. Season with a pinch of salt and pepper and place on the burger during assembly.

Bacon

Cook 2 strips of bacon in a skillet over medium heat until crispy, about 6–8 minutes, flipping occasionally. Drain on paper towels and add to the burger during assembly.

Place the assembled burger on a plate with a generous portion of hand-cut fries. Add pickle slices on the side if desired. Serve immediately while the burger is hot and the fries are crisp.