Burger Recipe
Thick juicy burger served on a Kaiser roll with a large helping of crisp French fries
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Ingredients
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Burger Patties
Buns & Toppings
French Fries
Method
Burger Patties
- 1
Form patties
Divide the ground beef into two equal portions (about 8 oz each). Gently shape each portion into a loose round patty about 3/4 inch thick and 4 inches across. Make a shallow 1/2-inch-wide dimple in the center of each patty with your thumb to reduce puffing while cooking. Do not overwork the meat.
- 2
Season
Lightly brush both sides of the patties with Worcestershire sauce. Sprinkle about 1/2 tsp Kosher salt and 1/4 tsp black pepper evenly on each side.
- 3
Cook
Heat a heavy skillet or cast-iron pan over medium-high heat and add 1 tablespoon neutral oil. Once shimmering, add patties and cook without moving 3 to 4 minutes until a brown crust forms. Flip and cook another 3 minutes for medium doneness. Place a slice of cheddar on each patty in the last 1 minute, cover the pan briefly to melt the cheese.
- 4
Rest
Transfer patties to a plate and let rest 3 minutes while assembling buns and fries so juices redistribute.
Buns & Toppings
- 5
- 6
Sauce and assembly prep
On the bottom halves spread 1 tablespoon mayonnaise (divide between two buns) and on top halves spread 1/2 tablespoon mustard (divide between two). Arrange lettuce on the bottom bun, then tomato slice, then the rested cheeseburger patty, followed by onion slices and pickle slices. Cap with the top bun.
French Fries
- 7
Prep potatoes
Peel (optional) and cut potatoes into 1/4- to 1/2-inch sticks. Rinse thoroughly in cold water until water runs clear to remove starch. Pat dry very thoroughly with clean kitchen towels or paper towels.
- 8
Optional cornstarch toss
Place dried fries in a bowl and toss with 1 tablespoon cornstarch until lightly dusted — this helps create extra crispness. Shake off excess cornstarch and re-dry briefly on a towel.
- 9
Fry
Pour oil into a heavy pot to a depth of about 1.5 inches and heat to 325°F (use a thermometer). Working in batches, fry potatoes 3 to 4 minutes until soft but not browned. Remove and drain on paper towels. Increase oil temperature to 375°F. Fry the blanched potatoes again in batches 2 to 3 minutes until golden and crisp. Drain on paper towels.
- 10
Season
Immediately season fries with 1 teaspoon Kosher salt and 1/4 teaspoon black pepper while still hot so seasoning sticks. Serve hot alongside burgers.