Burger & Frites Recipe

1. Form patties

Divide the ground beef into two equal portions (about 8 oz / 225 g each). Lightly shape each into a loose patty about 3/4" thick and 4" in diameter. Make a shallow dimple in the center of each patty with your thumb to help prevent bulging while cooking.

2. Season

Season both sides of the patties evenly with kosher salt and freshly ground black pepper. If using, brush or mix 1 tsp Worcestershire sauce into the top of each patty for extra umami.

3. Preheat pan

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot, about 3–4 minutes. Add 1 tablespoon vegetable oil and swirl to coat the pan.

4. Cook patties

Place patties in the hot pan without overcrowding. Cook 3–4 minutes on the first side until a brown crust forms. Flip and cook 2–3 minutes more for medium; during the last 60 seconds, place a slice of cheese on each patty and cover the pan briefly to melt the cheese. Adjust time for desired doneness.

5. Toast buns

While the patties finish, spread butter on the cut sides of the buns. In a separate skillet or the oven, toast buttered buns cut-side down over medium heat until golden, about 1–2 minutes.

6. Assemble burgers

Spread about 1 tablespoon burger sauce on the bottom bun. Place lettuce leaf, burger patty with melted cheese, tomato slice, red onion rings, and pickles. Add remaining burger sauce to the top bun and close. Serve immediately.

7. Prep potatoes

Peel (optional) and cut russet potatoes into 1/3"–1/2" thick sticks for classic frites. Place cut fries in a large bowl and cover with 4 cups cold water. Add 1 teaspoon kosher salt and stir. Soak at least 30 minutes (or refrigerate up to 4 hours) to remove excess starch.

8. Dry & dust with cornstarch

Drain the potatoes and pat completely dry with kitchen towels. Toss the dried fries with 1 teaspoon cornstarch until lightly and evenly coated — this helps achieve a crisper exterior.

9. First fry (blanch)

Heat neutral frying oil in a deep skillet or pot to 300°F (150°C). If you don't have a thermometer, heat until oil shimmers and a small piece of potato sizzles gently. Fry the potatoes in batches for 4–5 minutes until they are softened and pale but not colored. Remove with a slotted spoon to a cooling rack or paper towel-lined tray to drain.

10. Raise oil temperature & second fry

Raise oil temperature to 375°F (190°C). Fry the blanched fries in batches again for 2–3 minutes until golden brown and crisp. Remove to a paper towel-lined tray and immediately season with fine sea salt and freshly ground black pepper.

11. Finish

Keep fries warm in a low oven (200°F/95°C) on a rack while finishing remaining batches. Sprinkle chopped parsley over fries if using and serve alongside burgers with extra burger sauce.

12. Serve extra burger sauce on the side and sprinkle chopped parsley over the frites for color. Adjust seasoning at the table if desired.