Ultimate Buenos Aires Burger Recipe

Form Patties

Divide the 1 lb ground beef into two equal portions (about 8 oz each). Gently form each portion into a loose patty about 3/4 inch thick and slightly wider than the bun. Do not overwork the meat—lightly press a shallow dimple in the center of each patty with your thumb to discourage doming during cooking.

Season both sides of each patty just before cooking with a pinch of kosher salt (about 1/2 tsp per side total) and a light sprinkle of freshly ground black pepper and garlic powder.

Cook Bacon

Heat a large skillet over medium heat. Add the 6 slices of bacon in a single layer and cook, turning occasionally, until crisp and evenly browned, about 8–10 minutes. Transfer bacon to a paper towel–lined plate to drain. Reserve 1 tablespoon of bacon fat in the skillet for cooking the burgers if desired; discard the rest or save for another use.

Prepare Tomato & Lettuce

While the bacon cooks, slice the roma tomato into 1/4-inch thick slices. Separate and rinse the butter lettuce leaves and pat dry. Set aside 2 leaves per burger.

Toast Buns

Spread about 1/2 tablespoon softened butter on the cut faces of each brioche bun. Heat a clean skillet or use the bacon skillet wiped of excess fat and set to medium. Toast the buns cut-side down until golden brown, about 1–2 minutes. Remove and keep warm.

Mix Sauces: On the bottom half of each bun, spread about 1.5 tbs mayonnaise and 1.5 tbs ketchup (or adjust to taste) to create the classic mayo-ketchup spread.

Cook Patties

Heat the skillet with reserved bacon fat (or 1 tsp olive oil) over medium-high heat until shimmering. Place the patties in the skillet and cook without moving until a deep brown crust forms, about 3–4 minutes. Flip and cook another 3–4 minutes for medium doneness (internal temperature about 160°F/71°C for well-done; adjust time for preferred doneness). If you like, press a slice of cheese on top in the last minute to melt.

Transfer cooked patties to a plate and let rest 2 minutes.

Prepare Potatoes

Peel (optional) and cut the 2 medium russet potatoes into 1/4–1/3-inch fries. Rinse the cut fries under cold water until water runs clear to remove excess starch. Pat very dry with clean kitchen towels or paper towels.

Fry Potatoes

In a deep skillet or medium pot, heat 2 cups neutral oil to 325°F (moderate frying temperature). Working in batches, fry the potatoes for 3–4 minutes until pale and slightly tender but not browned (this is the blanching stage). Remove to a paper towel–lined tray. Increase oil temperature to 375°F. Fry the blanched fries again in batches until golden and crisp, about 2–3 minutes per batch. Drain on paper towels and immediately season with fine sea salt and a pinch of freshly ground black pepper.

If you don’t have a thermometer or want a quicker method, you can oven-bake: toss fries with 1 tbs oil, spread on a sheet, bake at 425°F for 25–30 minutes, turning halfway, until golden and crisp; season with salt and pepper.

Place the sauce-spread bottom bun on a plate. Add 2 butter lettuce leaves, then the rested burger patty, followed by 3 slices of crispy bacon (or 2–3 per burger to taste). Top with tomato slices (2–3 per burger) and optional pickle slices. Spread a little extra mayo or ketchup on the top bun if desired, then close the sandwich.

Serve each Ultimate Buenos Aires Burger with a generous portion of hot fries on the side. Provide extra ketchup and mayonnaise for dipping.