Black Angus Cheeseburger Recipe

Prepare meat

Place 1 lb ground Black Angus beef in a bowl. Sprinkle in 1 tsp kosher salt, 1/2 tsp freshly ground black pepper and 1 tbs Worcestershire sauce. Gently combine with your hands or a spatula until just incorporated; avoid overworking to keep patties tender.

Form patties

Divide meat into two equal portions (about 8 oz each). Lightly shape each into a round patty approximately 3/4-inch thick and slightly wider than the bun. Make a shallow 1/2-inch-wide dimple in the center of each patty with your thumb to prevent doming during cooking.

Cook patties

Heat a cast-iron skillet or griddle over medium-high heat until hot. Add 1 tsp vegetable oil and swirl to coat. Place patties in the pan and cook undisturbed for 3-4 minutes until a deep brown crust forms. Flip once and immediately top each patty with a slice of American cheese. Cook another 3-4 minutes for medium doneness (internal temperature about 160°F / 71°C) or longer for well done. Remove to a warm plate and loosely tent with foil to rest for 3 minutes.

Toast buns

While patties rest, spread 1 tbs softened butter evenly on cut sides of the 2 buns. Place buns cut-side down on the skillet or griddle over medium heat and toast 1-2 minutes until golden and crisp. Remove and keep warm.

Prep tomato and onion

Slice the tomato into 1/4-inch round slices. Thinly slice the half red onion into rings. Pat slices dry with paper towel to reduce moisture so buns don't get soggy.

Assemble condiments

Lightly spread about 1 tsp mustard on the bottom bun and 2 tsp mayonnaise on the top bun. Layer optional lettuce on the bottom bun if using, place the cheese-topped patty, then 1-2 tomato slices, a few red onion rings and pickles if desired. Close with the top bun and press gently to set.

Prepare potatoes

Peel potatoes if you prefer (skins on are fine). Cut into 1/4 to 3/8-inch thick sticks for standard fries. Place cut fries in a bowl of cold water and soak at least 20 minutes (or up to 2 hours) to remove excess starch; this yields crispier fries. Drain and pat completely dry with clean kitchen towels or paper towels.

Heat oil

Pour 4 cups canola or vegetable oil into a deep pot or heavy-bottomed Dutch oven to a depth of about 2-3 inches. Heat oil to 325°F (160°C) for the first blanch fry. Use a thermometer for accuracy.

First fry (blanch)

Working in batches, fry the dried potatoes for 3-4 minutes until soft but not browned. Remove with a slotted spoon to a rack or paper towel-lined tray. Let cool 5 minutes. This step can be done ahead and refrigerated briefly.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry batches again for 2-3 minutes until golden and crisp. Remove and drain on paper towels immediately. While hot, season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper; toss gently to coat evenly.

Plate each burger with a generous portion of salt & pepper fries on the side. Serve immediately while fries are hot and patties are juicy. Provide ketchup and additional condiments at the table if desired.