Beef Burger Recipe

Chop parsley, cilantro (if using) and oregano finely, or pulse in a food processor for a few quick pulses until finely chopped but not pureed.

Combine chopped herbs with minced garlic, red wine vinegar, red pepper flakes, salt and pepper in a small bowl. Stir in olive oil until combined. Taste and adjust salt, pepper or vinegar. Set aside at room temperature for at least 10 minutes to let flavors marry.

In a medium bowl combine shredded cabbage and grated carrot.

Whisk together mayonnaise, apple cider vinegar, honey, Dijon mustard, salt and pepper in a small bowl. Toss dressing with cabbage mixture until evenly coated. Refrigerate until ready to assemble (can be made up to 2 hours ahead).

Preheat oven to 425°F (220°C) if roasting. Cut potatoes into 1/4–1/2 inch sticks. Soak in cold water for 20 minutes to remove starch for crisper fries, then drain and pat very dry with towels.

Oven method

Toss dried fries with 2 tbsp vegetable oil, salt, pepper and paprika on a rimmed baking sheet in a single layer. Roast 25–30 minutes, turning once halfway, until golden and crisp.

Pan-fry / deep-fry method

Heat 1/2 inch oil in a heavy skillet or deep fryer to 350°F (175°C). Fry potato sticks in batches until golden and crisp, 3–5 minutes per batch. Drain on paper towels and season with salt immediately.

Form patties

Divide ground beef into two equal portions (about 8 oz each). Gently form into patties about 3/4 inch thick, slightly wider than the buns. Make a shallow dimple in the center of each patty with your thumb to prevent bulging during cooking. Do not overwork the meat.

Season

Season both sides of each patty with kosher salt and freshly ground black pepper. Lightly brush one side with Worcestershire sauce (or mix into meat before forming if preferred).

Cook patties

Heat a cast-iron skillet or griddle over medium-high heat until hot. Add 1 tsp vegetable oil and swirl. Place patties, seasoned-side down, and cook undisturbed 3–4 minutes until a brown crust forms. Flip and cook another 3–4 minutes for medium (adjust time for desired doneness). During the last minute of cooking, place a slice of cheddar on each patty and cover the pan briefly to melt.

Toast buns

While patties rest 2–3 minutes, spread softened butter on cut sides of brioche buns and toast cut-side down in the same skillet over medium heat until golden, about 1 minute.

Place 1–2 romaine leaves on bottom bun, add the cheddar-topped patty, spoon 1–2 tbsp chimichurri over the cheese (to taste), add a generous scoop (about 1/4–1/2 cup) of coleslaw on top of the chimichurri if desired, and cap with top bun.

Plate the burger with a portion of fries alongside. Offer additional chimichurri on the side for dipping and extra coleslaw if desired.

Serve immediately while patties and fries are hot.