Happy Hour Burger Recipe

Form patty

Gently shape the 0.25 lb ground beef into a loose patty about 3.5–4 inches in diameter and roughly 3/4 inch thick. Do not overwork the meat. Make a shallow dimple in the center with your thumb to help it cook evenly.

Season

Season both sides of the patty with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper just before cooking.

Cook patty

Heat a griddle or heavy skillet over medium-high heat until hot. Add 1 tbs vegetable oil and swirl. Place the patty on the hot surface and cook undisturbed for 3 minutes. Flip and cook another 2–3 minutes for medium (adjust ±1 minute for doneness). If using cheese, place the slice on the patty during the last 1 minute and cover loosely so it melts.

Toast bun

While the patty finishes, spread 1 tsp softened butter on the cut sides of the brioche bun. Place buttered sides down on the griddle or skillet and toast 30–60 seconds until golden and fragrant.

Assemble

Spread 2 tbs house sauce on the bun bottom (or desired amount). Add lettuce, tomato slices, the cooked patty with melted cheese, red onion, and pickles. Top with the bun crown. Serve immediately.

In a small bowl combine 2 tbs mayonnaise, 1 tsp ketchup, 1/2 tsp Dijon mustard, 1/4 tsp Worcestershire sauce and an optional dash of hot sauce. Whisk until smooth and taste; adjust seasoning. Refrigerate until ready to use.

Prepare potato

Wash and peel (optional) the large russet potato. Cut into 1/3-inch matchstick fries. Rinse in cold water to remove excess starch, then pat very dry with a clean towel.

Cook fries

Two options: Oven-roast — preheat oven to 425°F (220°C). Toss fries with 1 tbs vegetable oil, spread in a single layer on a rimmed baking sheet, roast 20–25 minutes, turning once until golden and crisp. Pan-fry — heat 2–3 tbs oil in a heavy skillet over medium-high; add fries in a single layer and cook, turning occasionally, until golden and tender, about 12–15 minutes. (If deep-frying, heat oil to 350°F and fry in batches 3–4 minutes until golden.)

Finish with herbs

Immediately after cooking, while fries are hot, toss with 1 tbsp finely chopped parsley, 1/2 tsp chopped thyme leaves, 1/4 tsp garlic powder, 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Toss to coat and serve alongside the burger.