Butcher's Burger Recipe

Form patties

Divide the 1 lb fresh ground beef into 2 equal portions (about 8 oz each). Gently form each portion into a loose ball and then press into a patty about 3/4-inch thick and roughly the diameter of the bun. Make a shallow dimple in the center of each patty with your thumb to reduce doming during cooking.

Season patties

Lightly brush both sides of each patty with the Worcestershire sauce. Season both sides evenly with the kosher salt and freshly ground black pepper just before cooking.

Cook patties

Heat a cast-iron skillet or griddle over medium-high heat until very hot (about 4–5 minutes). Add 1 tablespoon neutral oil and swirl to coat. Place patties on the hot surface and cook without moving for 3–4 minutes to form a brown crust. Flip and cook 2–3 minutes more for medium (internal temperature ~160°F/71°C). During the last 30–45 seconds of cooking, place a slice of cheese on each patty and cover the pan briefly (30–45 seconds) to melt the cheese.

Toast buns

While patties cook, spread softened butter on the cut sides of the buns. Place buttered sides down on a separate skillet or the same griddle over medium heat and toast until golden brown, about 1–2 minutes. Remove and keep warm.

Assemble burgers

On the bottom bun, place a leaf of iceberg lettuce, then the cheesy patty. Top the patty with 2 slices of tomato, 3 rings of red onion, and 3 pickle slices. Add condiments to the top bun as desired (mayonnaise, mustard, ketchup) and close the burger. Repeat for the second burger.

Provide mayonnaise, mustard, and ketchup on the side or spread 1 teaspoon of each on the top bun before closing, according to guest preference.

Prepare potatoes

Cut scrubbed russet potatoes into 1/4- to 1/2-inch thick sticks. Rinse in cold water until the water runs clear to remove excess starch, then pat completely dry with paper towels.

Fry potatoes

In a heavy pot or deep fryer, heat 2 cups vegetable oil to 325°F (163°C). Fry potatoes in batches for 3–4 minutes until softened but not browned. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C) and fry the potatoes a second time in batches for 2–3 minutes until golden and crisp. Drain on paper towels.

Season fries

Immediately season the hot fries with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper (or to taste). Serve alongside the burgers.