Duchess Combo Recipe

Form patties

Divide the 1 lb ground beef into two equal portions (about 8 oz each). Gently form each portion into a loose patty about 3/4-inch thick, making a slight dimple in the center to prevent doming. Do not overwork the meat.

Season

Season both sides of each patty with 1 tsp salt and 1/2 tsp black pepper total (divide evenly between patties) and 1 tsp Worcestershire sauce brushed on each patty's top side.

Cook patties

Heat a heavy skillet or griddle over medium-high heat until very hot. Add the patties and cook without moving for 3-4 minutes until a brown crust forms. Flip and cook 2-3 minutes for medium; during the last minute of cooking place one slice of cheddar on each patty, cover the pan briefly (30–60 seconds) to melt the cheese.

Toast buns

While patties rest 3 minutes, melt 1 tbsp unsalted butter in a separate skillet over medium heat. Split the 2 brioche buns and toast cut sides in butter until golden, about 1–2 minutes.

In a small bowl combine 1/2 cup mayonnaise, 2 tbsp ketchup, 1 tsp Dijon mustard, 1 tbsp sweet pickle relish, 1/4 tsp garlic powder, 1/4 tsp paprika, 1/2 tsp fresh lemon juice, 1/8 tsp salt and a pinch (1/16 tsp) black pepper. Whisk until smooth and refrigerate at least 10 minutes to let flavors meld. Taste and adjust seasoning to preference.

Prepare toppings while sauce chills: wash and dry 2 leaves red leaf lettuce, slice tomato into 4 slices, slice red onion into 4 rings and have 6 dill pickle slices ready. Assemble later: spread about 1 tbsp Duchess sauce on both top and bottom toasted bun halves, place the lettuce on the bottom bun, add the hot cheeseburger patty, top with tomato slices, onion rings and pickles, then crown with the top bun.

Prep potatoes

Peel (optional) and wash 2 medium russet potatoes. Using a mandoline or sharp knife, cut potatoes into very thin matchsticks (shoestring). Place cut fries into cold water and soak 20 minutes to remove excess starch. Drain and pat completely dry with clean kitchen towels.

Dust with cornstarch

Toss the dried fries with 1 tsp cornstarch until evenly coated; this helps extra crispness.

Fry

Heat 4 cups vegetable oil in a heavy pot to 350°F (175°C). Fry the fries in batches so oil temperature stays consistent: fry each batch 2–3 minutes until pale golden and crisp. Use a slotted spoon to transfer fries to a paper towel–lined tray. Immediately season with 1 tsp salt and 1/4 tsp freshly ground black pepper while still hot.

Serve

Serve the burger with a heap of hot shoestring fries on the side and extra Duchess sauce for dipping.