Cheese Burger Recipe

Form patties

Divide the 1 lb ground beef into two equal portions (~8 oz each). Gently form each portion into a patty about 3/4 inch thick and slightly wider than the bun. Do not overwork the meat; handle just enough to shape. Press a shallow dimple in the center of each patty with your thumb to help them cook evenly.

Season both sides of each patty with 1/2 tsp kosher salt and 1/4 tsp black pepper. If using, brush or mix 1 tsp Worcestershire sauce into the outside of each patty for extra umami.

Butter the cut sides of the 2 buns with the softened butter (about 1 tbs total). Set aside.

Have 2 slices of cheddar ready. They will be added to the hot patties for melting.

Slice the tomato into two 1/4-inch rounds from the half tomato, and thinly slice the 1/4 red onion into rings. Rinse and dry 2 lettuce leaves. Assemble the sauce: in a small bowl, combine 2 tbs mayonnaise, 1 tsp yellow mustard and 1 tbs ketchup; stir until smooth. Set pickles out.

Prepare potatoes: wash and peel if desired. Cut each russet into sticks about 1/3 inch thick. Pat the cut fries very dry with paper towels to remove surface moisture (this prevents splatter and creates crisper fries).

Heat neutral oil in a deep skillet or pot to 325°F (medium heat). Working in batches, fry the potatoes for 4–5 minutes until softened and pale (not browned). Remove and drain on paper towels. Increase oil to 375°F. Fry the potatoes again in batches for 2–3 minutes until golden and crisp. Drain on paper towels and immediately season with 1 tsp kosher salt.

Preheat a heavy skillet or cast-iron pan over medium-high heat. Add 1 tbs neutral oil and swirl to coat.

When the oil is shimmering and the pan is hot, add the patties. Cook undisturbed for 3–4 minutes to form a good sear. Flip the patties and cook another 3 minutes for medium (adjust time +/- for desired doneness). During the last 30–45 seconds of cooking, place a slice of cheddar on each patty and, if desired, cover the pan briefly to help the cheese melt.

While patties finish, toast the buttered cut sides of the buns in a separate skillet or under a broiler until golden, about 1–2 minutes.

Assemble each burger: spread about half of the prepared sauce on the bottom bun, add a lettuce leaf, place the cheesed patty on top, add tomato slice, onion rings, and two pickle slices. Spread a little sauce on the top bun and close the burger.

Serve the burgers hot with the fresh fries on the side and extra ketchup if desired.