Beef Burger With French Fries Recipe

Prepare beef mixture

Place ground beef in a large bowl. Sprinkle kosher salt, black pepper, garlic powder, onion powder and drizzle Worcestershire sauce over the meat. Gently mix with your hands or a fork just until combined—do not overwork the meat to keep patties tender.

Form patties

Divide the mixture into 4 equal portions (about 4 ounces each). Shape each portion into a patty roughly 3/4 inch thick and slightly larger than the buns (they will shrink while cooking). Make a shallow dimple in the center of each patty with your thumb to prevent doming.

Cook patties

Heat a cast-iron skillet or grill over medium-high heat and add 1 tablespoon neutral oil if using a pan. When the pan/grill is hot (a droplet of water should sizzle), place patties seam-side down with enough space between. Cook for 3–4 minutes without moving until a brown crust forms. Flip and cook another 3 minutes for medium (adjust time for desired doneness). Place a slice of cheddar on each patty during the last minute and cover loosely to melt the cheese. Remove patties and let rest 2 minutes.

Toast buns

Split buns and spread softened butter thinly on cut sides. Toast buttered sides in a skillet over medium heat or on the grill for about 1–2 minutes until golden and fragrant. Keep warm.

Prepare condiments and produce

Slice tomato and red onion (if not already). Wash and dry lettuce leaves. Arrange pickles. In small bowls combine ketchup, mustard and mayonnaise or serve each separately so diners assemble to taste.

Assemble burgers

On the bottom bun place lettuce leaf (to act as a moisture barrier), then a burger patty with melted cheese, tomato slice, onion rings, and pickles. Spread condiments on the top bun (ketchup, mustard, mayonnaise as preferred). Close the burger and serve immediately with fries.

Prepare potatoes

Peel the russet potatoes if desired (skin on optionally). Cut into even 1/3–1/2-inch sticks. Rinse the cut fries under cold water until the water runs clear to remove excess starch. Soak the fries in a bowl of cold water for at least 20 minutes (or up to 2 hours) to improve crispness.

Dry fries

Drain the soaked potatoes and spread them on clean kitchen towels or paper towels. Pat thoroughly dry—any surface moisture will cause oil to splatter and make fries less crispy.

Fry (two-stage method)

Heat neutral oil in a heavy-bottomed pot or deep fryer to 325°F (160°C). Working in batches, fry the potatoes for 3–4 minutes until they are tender but pale (not browned). Remove with a slotted spoon and drain on a wire rack or paper towels. Increase oil temperature to 375°F (190°C). Fry the blanched fries again in batches for 2–3 minutes until golden-brown and crisp. Remove and drain.

Season

While hot, toss fries with kosher salt, a pinch of black pepper if desired, and smoked paprika if using. Serve immediately alongside the burgers.

Offer hot sauce at the table or brush a small amount on fries for heat. Taste and adjust seasoning if needed.