Delta Cheeseburger Recipe

Prep onions and tomato

Thinly shave the red onion into rings and place in a small bowl of cold water for 5 minutes to mellow the bite, then drain and pat dry. Slice the heirloom tomato into four 1/4-inch rounds and set aside.

Form patties

Divide the ground beef into two equal portions (about 8 oz each). Gently form each portion into a 3/4-inch thick patty about 4 inches in diameter, making a slight dimple in the center with your thumb to prevent doming during cooking. Do not overwork the meat.

Season patties

Season both sides of each patty with salt, black pepper, and 1/4 tsp Worcestershire sauce split between both sides (or brush lightly).

Toast buns

Heat a skillet or griddle over medium heat. Butter the cut sides of the brioche buns with the softened butter. Toast the buns, cut-side down, until golden, about 1–2 minutes. Remove and keep warm.

Cook patties

Increase heat to medium-high and add a thin film of neutral oil to the skillet if it is dry. Cook the patties 3–4 minutes on the first side without pressing, until a brown crust forms. Flip and place two slices of aged cheddar on each patty; cook another 3 minutes for medium (adjust time for desired doneness). Cover the skillet briefly with a lid for 30–45 seconds to help the cheese melt evenly.

Assemble burgers

Spread 1 tablespoon bacon jam on the bottom half of each toasted bun. Place the cooked cheeseburger patty on top. Top each patty with a couple of tomato slices, a small handful (about 1/2 cup) of arugula, and a few shaved onion rings drained from the water. Add pickles and a thin smear of mayonnaise on the top bun if using. Close the burger and serve immediately alongside fries.

Prep potatoes

Peel (optional) and cut potatoes into 1/3–1/2-inch matchstick fries. Rinse the cut fries under cold water until the water runs clear to remove excess starch. Soak the fries in a large bowl of cold water for at least 20 minutes (or up to 2 hours refrigerated) to ensure crispness.

Dry and season for first fry

Drain the soaked fries and dry thoroughly with clean kitchen towels or paper towels. Toss the dried fries with 2 tablespoons duck fat until evenly coated.

Fry potatoes

In a heavy-bottomed skillet or pot, heat vegetable oil to 325°F (160°C) for the first cook. Fry the fries in batches — do not overcrowd — for 3–4 minutes per batch until they are just softened and pale (not browned). Remove with a slotted spoon and drain on a wire rack or paper towels.

Final crisp

Increase oil temperature to 375°F (190°C). Return the par-fried fries to the oil in batches and fry until golden brown and crisp, about 2–3 minutes. Remove to a rack or paper towels and immediately season with kosher salt and a light grind of black pepper while hot.

Finish

If desired, toss the hot fries with a touch more melted duck fat (about 1 teaspoon per serving) for extra richness. Serve alongside the assembled Delta Cheeseburgers.

Offer additional bacon jam, mayonnaise, or pickles on the side so diners can adjust to taste.