Grill Pub Menu Recipe

Prepare Patties

Place ground beef in a large bowl. Add kosher salt, black pepper, and Worcestershire sauce. Gently combine with your hands or a fork—do not overwork. Divide mixture into four equal portions and shape into 3/4-inch-thick patties slightly wider than the buns; make a shallow indentation in the center of each patty to prevent doming while cooking.

Preheat Grill

Preheat a grill or heavy skillet to medium-high (about 400°F / 200°C). If using a skillet, lightly oil the surface or brush patties with a little oil to prevent sticking.

Cook Patties

Place patties on the hot grill or skillet. Cook without disturbing until a nice crust forms, about 3–4 minutes. Flip once and cook another 3–4 minutes for medium (internal temp ~160°F / 71°C for ground beef). Add a slice of cheddar to each patty in the last minute, close the grill lid or cover the skillet to melt cheese.

Toast Buns

While cheese is melting, spread softened butter on the cut sides of the burger buns. Toast cut side down on the grill or in a skillet until golden, about 1–2 minutes.

Assemble burgers: spread a generous layer of pub sauce on the bottom bun, add lettuce, place the cheesy patty on top, top with sliced tomato, red onion rings, pickles, more sauce on the top bun, and close. Serve immediately with fries.

Make Pub Sauce

In a small bowl, whisk together mayonnaise, ketchup, and Dijon mustard until smooth. Taste and adjust seasoning with a pinch of salt and pepper if desired. Refrigerate until ready to use.

Prepare Toppings

Thinly slice the red onion into rings and the tomato into 1/4-inch slices. Rinse and pat dry iceberg lettuce leaves. Keep pickles ready. These toppings should be set out for quick assembly when burgers are done.

Prep Potatoes

Peel (optional) and cut russet potatoes into 1/4–1/2-inch fries. Place cut fries in a large bowl of cold water and soak for at least 20 minutes (or up to 2 hours) to remove starch; this improves crispness. Drain and pat completely dry with a clean towel.

Coat & Season

Toss dried potato sticks with cornstarch until lightly dusted. Drizzle with the vegetable oil and toss to coat evenly. Season with half the kosher salt and all of the smoked paprika; reserve remaining salt for finishing.

Cook Fries

Option A — Frying: Heat a deep pot of oil to 325°F (160°C). Fry potatoes in batches for 3–4 minutes until still pale and soft; remove and drain. Increase oil to 375°F (190°C) and fry again in batches 2–3 minutes until golden and crispy. Drain on paper towels and sprinkle remaining kosher salt. Option B — Oven/Roast: Preheat oven to 425°F (220°C). Arrange fries in a single layer on a parchment-lined baking sheet, leaving space between pieces. Roast 20–25 minutes, flipping halfway, until golden and crisp. If not crisp enough, broil 1–2 minutes while watching closely. Sprinkle remaining kosher salt once out of the oven.

Serve fries hot alongside burgers.