Nostalgic Diner Menu Recipe

Form patties

Divide the ground beef into two equal portions (about 8 oz each). Lightly form each into a loose patty about 3/4 inch thick and slightly wider than the bun, taking care not to overwork the meat.

Season

Sprinkle 1/2 tsp kosher salt and 1/4 tsp black pepper onto each patty and press a small indent in the center of each patty with your thumb to help them cook flat. Brush both sides lightly with 1/2 tsp Worcestershire sauce total (split between patties) if desired.

Toast buns

Heat a large cast-iron skillet or griddle over medium-high heat. Spread 1 tbs unsalted butter on the cut sides of the buns. Toast buttered sides in the hot skillet until golden, about 1–2 minutes. Remove and keep warm.

Cook patties

Add 1 tbs vegetable oil to the skillet and heat until shimmering. Place patties in the skillet and cook without moving for 3–4 minutes to form a crust. Flip and cook another 2–3 minutes for medium (adjust 1–2 minutes for preferred doneness). Season the cooking side with remaining salt and pepper. During the last 30–45 seconds, place a slice of cheddar on each patty and cover the skillet briefly to melt, about 30–45 seconds.

Assemble burgers

Spread 1 tbs ketchup on the bottom bun and 1 tbs mustard on the top bun. Place the cheesy patty on the bottom bun, top with 4 pickle slices, shredded lettuce (about 1/2 cup per burger), 2 tomato slices, and 2 rings of red onion. Cap with the top bun and serve immediately.

Cut and rinse

Using a mandoline or sharp knife, cut peeled russet potatoes into very thin matchsticks (shoestring thickness). Immediately place cut potatoes into a large bowl of cold water to remove surface starch and prevent browning.

Soak

Soak the potato sticks in cold water for at least 30 minutes (or up to 2 hours) to further draw out starch for crispiness. Drain and rinse when ready.

Dry and toss

Drain the potatoes thoroughly and spread on a clean kitchen towel. Pat completely dry. Toss the dried sticks with 1 tbs cornstarch until lightly coated, then season with 1 tsp sea salt and 1/2 tsp black pepper.

Fry

Heat oil in a heavy-bottomed pot to 350°F (175°C). Fry the shoestrings in small batches for 2–3 minutes, stirring gently, until lightly golden and crisp. Use a slotted spoon to transfer to a paper towel-lined tray to drain. If you want extra-crisp fries, increase oil to 375°F (190°C) and briefly refry for 30–45 seconds before draining.

Finish

Season immediately with a pinch more sea salt if needed. Serve hot alongside burgers.

Blend

In a blender combine 3 scoops vanilla ice cream, 3 oz whole milk, and 1/2 tsp vanilla extract. Pulse quickly until smooth and thick — avoid over-blending to keep a creamy texture. Add a splash more milk if you prefer a thinner shake.

Serve

Pour into two chilled glasses (or one large diner-style glass). Top with whipped cream and a maraschino cherry if desired. Serve with a straw and long spoon.