Diner Burger Meal (11:00 Am - 4:00 Pm) Recipe

Form patties

Divide the 1 lb ground beef into four equal portions (about 4 oz each). Gently form each portion into a 3/4-inch thick patty, making a slight indentation in the center of each patty with your thumb (this prevents doming during cooking). Do not overwork the meat.

Season patties

Season both sides of each patty with kosher salt and freshly ground black pepper (about 1 tsp salt and 1 tsp pepper divided among patties).

Prep buns

Split the hamburger buns and spread about 1/2 teaspoon of softened butter on each cut side (use total 2 tbs butter). Set buns open-faced on a plate.

Cook patties

Heat a large skillet or griddle over medium-high heat until hot. Add 1 tbs vegetable oil and swirl to coat. Place patties on the hot surface, indentation-side up. Cook for 3 minutes without moving to develop a crust. Flip and cook an additional 2–3 minutes for medium (adjust time ±1 minute for desired doneness). During the last 1 minute of cooking, place a slice of cheddar cheese on each patty and cover the skillet briefly to melt the cheese.

Toast buns

While cheese melts, place buttered buns cut-side down on the hot griddle or a separate pan and toast until golden, about 1–2 minutes. Remove buns and set aside.

Assemble burgers

Spread about 1/2 tbs yellow mustard and 1/2 tbs ketchup on the bottom bun (adjust to taste). Place a lettuce leaf on the bottom bun, add the cheeseburger patty, top with 2 pickle slices, a few rings of thinly sliced red onion, and a tomato slice. Cap with the top bun. Repeat for all four burgers.

Prep potatoes

Wash and peel (optional) the russet potatoes. Cut into 1/4- to 1/3-inch sticks for classic diner fries. Rinse the cut potatoes under cold water until the water runs clear to remove excess starch.

Dry potatoes

Pat the fries thoroughly dry with clean kitchen towels or paper towels. Removing moisture ensures crisp fries.

Heat oil

Pour about 2 cups canola oil into a heavy pot or deep skillet to reach 2–3 inches up the side. Heat oil to 325°F (about medium-high; if you don't have a thermometer, test with a small piece of potato — it should bubble steadily but not violently).

First fry (blanch)

Working in batches, fry the potatoes for 3–4 minutes until soft but not browned. Remove with a slotted spoon and drain on a wire rack or paper towels. Let rest for 5 minutes.

Second fry (crisp)

Increase oil temperature to 375°F. Fry the blanched fries in batches again until golden and crisp, about 2–3 minutes. Drain on paper towels and immediately season with kosher salt (about 1 tsp total) and black pepper (about 1/2 tsp total) while hot.

Blend shake

In a blender add 2 cups vanilla ice cream, 1/2 cup whole milk, and 1/2 tsp vanilla extract. Pulse until smooth and thick; do not overblend (you want a thick creamy texture). Add more milk, 1 tablespoon at a time, only if needed to reach desired consistency.

Serve

Pour the milkshake into tall glasses. Top with a tablespoon of whipped cream and a maraschino cherry if desired. Serve immediately with a straw and a long spoon.