B&b Burger* Recipe

Form and season patties

Divide the 1 lb ground beef into four equal portions (about 4 oz each). Gently form into two slightly larger patties for double-stack burgers (so you will have two patties per burger). Make patties about 3.5 inches in diameter and slightly thinner in center so they cook evenly. Season both sides of each patty with kosher salt and freshly ground black pepper.

Cook patties

Heat a large skillet or cast-iron pan over medium-high heat until shimmering. Add 1 tablespoon vegetable oil and swirl. Place patties in the pan without overcrowding. Cook about 3-4 minutes on the first side until a deep brown crust forms. Flip and cook 2-3 minutes on the second side for medium (adjust time for desired doneness). During the last 30-45 seconds of cooking, place an American cheese slice on each patty and cover the pan briefly to melt the cheese. Remove patties to a plate and let rest 2 minutes.

Toast buns

While patties rest, return the skillet to medium heat (wipe briefly if necessary). Split buns and place cut sides down in the skillet for 30-45 seconds until lightly golden and toasted. Remove and set aside.

Prepare tomato & lettuce

Slice the half tomato into two 1/4-inch thick rounds. If tomatoes are large, cut to fit bun. Make sure shredded lettuce is dry—pat with paper towel if necessary.

Assemble burgers

Spread about 1.5 tablespoons of the secret sauce (see next section) on the bottom half of each toasted bun. Place two cheese-topped patties (one stacked atop the other) on the sauced bottom bun. Add 3 pickle slices, tomato round, and about 1/2 cup shredded lettuce per burger. Spoon another 1 tablespoon secret sauce on the top bun and close. Serve immediately alongside house fries.

Combine 1/4 cup mayonnaise, 2 tablespoons ketchup, 1 teaspoon yellow mustard, 1 tablespoon sweet pickle relish, 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon apple cider vinegar, 1/4 teaspoon garlic powder, 1/4 teaspoon paprika, 1/8 teaspoon salt, and 1/8 teaspoon black pepper in a small bowl. Whisk until smooth and refrigerate for at least 10 minutes to let flavors meld. Use about 2.5 tablespoons per burger (1.5 tbs on bottom, 1 tbs on top). Store leftovers covered in the fridge up to 5 days.

Prep potatoes

Preheat oven to 425°F (220°C) if roasting, or heat deep fryer/oil to 350°F (175°C) if frying. Wash and scrub russet potatoes; optionally peel. Cut potatoes into 1/4 to 3/8-inch sticks for classic fries. Place cut fries in cold water and soak for 20 minutes to remove excess starch (this improves crispiness).

Dry and toss

Drain the potatoes and pat completely dry with clean towels. In a bowl, toss fries with 1 teaspoon cornstarch (optional for extra crisp), 2 tablespoons vegetable oil, 3/4 teaspoon sea salt, 1/4 teaspoon black pepper, and 1/4 teaspoon paprika until evenly coated.

Cook fries

If roasting: spread fries in a single layer on a parchment-lined baking sheet and roast 20-28 minutes, flipping halfway, until golden and crisp. If frying: carefully fry in batches at 350°F (175°C) for 3-5 minutes until golden and crisp, drain on paper towels. Taste and adjust seasoning with a pinch more salt if needed.

Serve

Transfer fries to a serving basket or plate and serve hot alongside the assembled B&B Burger.