Method

Burger

Prepare patties

Divide the ground beef into two equal portions (about 8 oz each). Gently form each portion into a patty about 3/4-inch thick and slightly wider than the bun. 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 kosher salt and freshly ground black pepper.

Prep vegetables and condiments

Wash and pat dry lettuce leaves. Slice the tomato into 1/4-inch thick rounds. Thinly slice the red onion into rings. Drain pickle slices. Mix mayonnaise and mustard together in a small bowl; set ketchup in a ramekin.

Toast buns

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

Cook patties

Add 1 tablespoon vegetable oil to the hot skillet and swirl to coat. Place patties in the skillet (do not overcrowd). Cook without moving until a brown crust forms, about 3–4 minutes. Flip and cook the second side 3–4 minutes for medium (internal temperature ~160°F / 71°C for well-done if preferred). If using cheese, place a slice on each patty during the last minute of cooking and cover the skillet for 30–60 seconds to melt.

Assemble burgers

Spread a tablespoon of the mayonnaise-mustard mix on the bottom half of each toasted bun. Place lettuce leaf(s) on the sauce, then the cheese-topped patty, followed by tomato slice, a few red onion rings, and 3 pickle slices. Spread ketchup on the top bun and close the burger. Serve immediately with fries.

Fries

Prep potatoes

Wash and peel (optional) the potatoes. Using a wavy cutter or knife, cut the potatoes into 1/4–3/8-inch thick wavy or crinkle fries. Rinse the cut potatoes under cold water until the water runs clear to remove excess starch. Pat completely dry with a clean kitchen towel or paper towels.

Heat oil

Pour about 2 cups of vegetable oil into a heavy-bottomed pot or deep fryer and heat to 325°F (160°C). Use a thermometer to monitor temperature.

First fry (blanch)

Working in small batches, fry the dried potatoes at 325°F for 3–4 minutes until they are pale and just beginning to soften but not brown. Remove with a slotted spoon to a paper towel-lined tray to drain and cool for a few minutes.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched potatoes in batches for 2–3 minutes until golden brown and crisp. Remove to a clean paper towel-lined tray and immediately season with kosher salt and a light dusting of paprika if using.

Serve fries

Transfer fries to a serving plate alongside the assembled burger. Provide ketchup or desired dipping sauce.

Classic Burger With Fries Recipe