Burger Recipe

Form patties

Divide the 1 lb ground beef into four equal portions (about 4 oz each). Gently form each portion into a thin round patty slightly larger than the bun (do not overwork the meat). Lightly indent the center of each patty with your thumb to reduce doming while cooking.

Season

Season both sides of each patty evenly with 1 tsp salt and 1/2 tsp black pepper.

Cook patties

Heat a large cast-iron skillet or griddle over medium-high heat until shimmering. Add 1 tbsp vegetable oil and swirl. Add two patties to the skillet (do not overcrowd). Cook for 2.5-3 minutes without moving to develop a crust. Flip and immediately place 1 slice of American cheese on each patty. Cook another 1.5-2 minutes for medium (adjust time for desired doneness). Remove cooked patties to a warm plate and tent with foil. Repeat with the remaining two patties.

Toast buns

Spread softened butter on cut sides of the buns. Return skillet to medium heat and toast buns cut-side down for 30-45 seconds until golden. Remove and keep warm.

While patties cook, make the comeback sauce. In a bowl combine 1/2 cup mayonnaise, 2 tbsp ketchup, 1 tsp sriracha, 1 tsp prepared horseradish, 1/2 tsp Worcestershire sauce, 1/2 tsp smoked paprika, 1/4 tsp salt, 1/4 tsp black pepper, and 1/2 tsp lemon juice. Whisk until smooth and taste; adjust heat or acidity as desired. Refrigerate until ready to assemble.

Slice onion

Thinly slice 1/2 a yellow onion into rings. If you prefer milder onion, soak the slices in cold water for 5 minutes then drain and pat dry.

Prepare pickles

Arrange 6 dill pickle slices and optionally wash and dry the iceberg lettuce half-cup.

Assemble toppings near the cooking station so burgers are assembled immediately after cooking.

Prep potatoes

Peel (optional) and cut the 2 russet potatoes into 1/4- to 1/3-inch sticks. Place cut fries in a large bowl of cold water and soak for at least 20 minutes (or up to 2 hours) to remove excess starch. Drain and pat completely dry with towels.

Coat and fry (first fry)

Toss dried fries with 1 tsp cornstarch to lightly coat (this helps crispness). In a deep heavy pot or fryer, heat 4 cups vegetable oil to 325°F (160°C). Working in batches, fry the potatoes 3-4 minutes until they are softened but not browned. Remove to a paper-towel-lined tray.

Fry (second fry) and season

Increase oil temperature to 375°F (190°C). Fry the blanched fries a second time in batches for 2-3 minutes until golden and crisp. Drain on paper towels and immediately season with 1 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder (optional). Keep warm in a low oven (200°F/95°C) while finishing burgers.

Spread about 1 to 1 1/2 tbsp of comeback sauce on the bottom half of each toasted bun. Place one cheese-topped patty on the sauced bun, add 3 pickle slices and a few onion rings, then place the second cheese-topped patty on top. Add lettuce if using, a little more comeback sauce on the top bun if desired, then close the burger.

Serve each burger immediately with a generous portion of fries on the side and any extra comeback sauce for dipping.