Burgers & Fries Recipe

Prep mix

Place ground beef in a large bowl. Add kosher salt, black pepper, Worcestershire sauce, grated onion, and minced garlic. Gently combine with your hands or a spatula until just incorporated — avoid overworking the meat to keep patties tender.

Form patties

Divide the mixture into 4 equal portions (about 5 oz each). Shape each portion 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 prevent bulging during cooking.

Toast buns

Heat a large skillet or griddle over medium heat. Spread softened butter on cut sides of the burger buns. Place buns butter-side down on the skillet and toast until golden, about 1–2 minutes. Remove and set aside.

Cook patties

Add 1 tablespoon neutral oil to the hot skillet or griddle. Increase heat to medium-high. Place patties on the pan without crowding. Cook undisturbed 3–4 minutes until a brown crust forms. Flip patties and cook 3–4 minutes for medium (adjust time for desired doneness). In the last minute of cooking, place a cheddar slice on each patty and cover the pan briefly to melt the cheese.

Assemble burgers

Spread mayonnaise on the bottom bun, a little mustard on the top bun, and ketchup on the bottom or as desired. Place lettuce leaf on bottom bun, add the cheeseburger patty, top with tomato slice and 2 pickle slices. Cap with top bun. Serve immediately alongside fries.

Cut and soak

Wash and peel (optional) the russet potatoes. Cut into 1/4–3/8 inch sticks for classic fries. Place cut potatoes in a large bowl and cover with 8 cups cold water. Add cornstarch and stir to distribute. Soak at least 30 minutes, preferably 1 hour, to remove excess starch and improve crispiness.

Dry thoroughly

Drain the soaked potatoes and spread them on clean kitchen towels or paper towels. Pat completely dry — removing surface moisture is essential to prevent oil splatter and to get crisp fries.

First fry (blanch)

Pour vegetable oil into a deep, heavy pot or deep fryer to a depth of 2–3 inches and heat to 300°F (150°C). Working in batches, fry the potatoes 3–4 minutes until pale and slightly softened but not browned. Remove with a slotted spoon and drain on a rack or paper towels. Let rest 10 minutes.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches 2–3 minutes until golden brown and crisp. Remove and drain on a rack or paper towels.

Season and serve

While hot, season fries with kosher salt, black pepper, and optional garlic powder. Toss gently to coat and serve immediately alongside burgers.