The Natural Hamburger Or Cheeseburger Recipe
with fries and a pickle
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Ingredients
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Beef Patties
Buns & Toppings
Fries
Method
Beef Patties
- 1
Divide and form
Divide the ground beef into two equal portions (about 8 oz each). Gently shape each portion into a loose ball then flatten into a patty about 3/4-inch thick and slightly wider than the bun. Make a shallow dimple in the center of each patty with your thumb to reduce bulging while cooking.
- 2
Season
Season both sides of each patty with kosher salt and freshly ground black pepper. If using, lightly sprinkle 1/2 tsp Worcestershire sauce across both patties or mix it into the meat before forming.
- 3
Cook
Heat a heavy skillet, cast-iron griddle, or nonstick pan over medium-high heat until hot (about 2–3 minutes). Add 1 tablespoon neutral oil and swirl to coat. Place patties in the pan without crowding. Cook for 3–4 minutes on the first side until a brown crust forms. Flip once and cook 2–3 minutes more for medium (adjust 1–2 minutes longer for medium-well).
- 4
Add cheese (cheeseburger only)
If making cheeseburgers, place a slice of cheddar on each patty about 1 minute before they finish cooking. Cover the pan briefly (30–60 seconds) to help cheese melt.
- 5
Rest
Transfer patties to a plate and let rest 2–3 minutes while you toast buns and finish fries.
Buns & Toppings
- 6
- 7
Assemble condiments
Spread about 1 tablespoon mayonnaise on the bottom bun and 1 tablespoon ketchup or 1 teaspoon mustard on the top bun (adjust to taste). Layer lettuce, 2 tomato slices, two onion rings, then the rested patty on the bottom bun. Top with pickles and the top bun. Serve immediately.
Fries
- 8
Prepare potatoes
Wash and peel the potatoes if desired. Cut into even 1/4- to 1/3-inch sticks. Rinse cut fries in cold water until the water runs clear to remove excess starch. Pat completely dry with a clean kitchen towel or paper towels.
- 9
Heat oil
Pour about 3 cups oil into a heavy-bottomed pot or deep fryer so you have 2–3 inches of oil. Heat to 325°F (160°C) for the first blanch. If you do not have a thermometer, heat until a small piece of potato sizzles gently but not vigorously.
- 10
First fry (blanch)
Working in batches, fry the dried potato sticks for 3–4 minutes until they are pale and just starting to soften but not browned. Remove with a slotted spoon to a wire rack or paper towel-lined tray. Let rest 5 minutes.
- 11
Second fry (crisp)
Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes until golden brown and crisp. Drain on paper towels or a rack. Immediately season with kosher salt, a pinch of black pepper, and optional paprika; toss to coat.
- 12
Alternative oven method
If you prefer baking instead of frying: toss dried potato sticks with 1–2 tablespoons oil and a pinch of salt and paprika. Spread in a single layer on a rimmed baking sheet and bake at 425°F (220°C) for 25–30 minutes, turning once, until golden and crisp.