Anut Butt Burger Recipe

Make the patties

In a large bowl, combine ground beef, 1 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, 1/2 tsp onion powder and 1/2 tsp smoked paprika. Gently mix with your hands just until combined; avoid overworking. Divide into four equal portions (about 4 oz each) and form into patties slightly larger than buns, making a shallow dimple in the center of each patty to prevent bulging.

Cook the patties

Heat a heavy skillet or cast-iron pan over medium-high heat and add a small drizzle of neutral oil. When the pan is very hot, add patties (work in batches if needed). Cook 3–4 minutes on the first side without moving until a brown crust forms. Flip and immediately place a slice of cheddar on each patty; cook another 3 minutes for medium (adjust time for desired doneness). Remove to a plate and tent with foil for 5 minutes to rest.

Toast buns

Spread butter on cut sides of buns. In a separate skillet over medium heat, toast buns cut-side down until golden and fragrant, about 1–2 minutes. Keep warm.

Assemble burgers

Spread about 1 heaping tablespoon of Anut Butt Sauce on both top and bottom buns. Place lettuce leaf on bottom bun, add burger patty with melted cheddar, 2 pickle slices and some sliced red onion. Cap with top bun and serve immediately with seasoned wedges or fries.

Whisk together 1/2 cup mayonnaise, 2 tablespoons ketchup, 1 teaspoon Dijon mustard, 1 teaspoon hot sauce (optional), 1/4 teaspoon smoked paprika, 1/4 teaspoon garlic powder, 1 teaspoon apple cider vinegar, 1/4 teaspoon salt and a pinch (1/8 tsp) black pepper in a small bowl. Taste and adjust seasoning or hot sauce. Refrigerate until ready to use; sauce can be made up to 3 days ahead.

Prep potatoes

Preheat oven to 425°F (220°C). Wash potatoes well and optionally peel. Cut each potato into 8 wedges (or into 1/4" sticks for regular fries). Place cut potatoes in a large bowl of cold water and soak 20–30 minutes to remove excess starch for crisper fries; if short on time, rinse thoroughly.

Season and coat

Drain and pat potatoes very dry with towels. In a large bowl, toss potatoes with 3 tablespoons olive oil, 1 teaspoon cornstarch (optional), 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon smoked paprika, 1/2 teaspoon chili powder (optional), 1 teaspoon Kosher salt and 1/2 teaspoon black pepper until evenly coated.

Bake

Arrange potatoes in a single layer on a baking sheet lined with parchment or lightly oiled, leaving space between pieces for airflow. Bake in the preheated oven for 25–35 minutes, turning once halfway, until golden brown and tender (fries may take slightly less time). For extra crispiness, finish under the broiler 1–2 minutes watching closely.

Finish and serve

Remove from oven and immediately toss or sprinkle with chopped fresh parsley. Taste and adjust salt if needed. Serve hot alongside the burgers with extra Anut Butt Sauce for dipping.