Burgers Chips Burger Recipe

Mix and form patties

In a medium bowl combine the ground beef, Worcestershire sauce, salt, and black pepper. Gently mix with your hands or a fork until just combined; do not overwork. Divide into two equal portions and form into patties about 3/4 inch thick, slightly wider than the buns. Make a shallow dimple in the center of each patty with your thumb to reduce puffing during cooking.

Cook patties

Heat a cast-iron skillet or heavy pan over medium-high heat and add the vegetable oil to coat. When hot and shimmering, place the patties in the pan. Cook undisturbed for 3-4 minutes until a brown crust forms. Flip and cook another 3 minutes for medium (adjust time +/- 1-2 minutes for desired doneness). About 1 minute before the patties are done, place a slice of cheddar on each patty and cover the pan briefly to melt the cheese.

Toast buns while patties cook: spread softened butter on the cut sides of the buns. When the patties are nearly done, place buns butter-side down on a separate skillet or the pan edge and toast 1-2 minutes until golden-brown.

Prepare toppings: have sliced tomato, shredded lettuce, and thinly sliced onion ready. If using whole slices of tomato, pat them dry with a paper towel so they don’t make the bun soggy.

Prepare chips: place potato chips in a resealable bag and lightly crush with your hand or a rolling pin so there are both crumbs and small pieces for texture. If using pickled jalapeños, chop them finely and fold into the crushed chips so each bite has some briny heat.

Make burger sauce

In a small bowl whisk together mayonnaise, ketchup, yellow mustard, dill pickle relish, and hot sauce (if using). Taste and adjust seasoning—add a pinch of salt or extra ketchup/mayo to balance sweetness and tang.

Assemble: spread about 1 tablespoon of the prepared sauce on the bottom bun. Place the melted-cheese patty on top. Sprinkle a generous 1/2 cup of the crushed potato chips directly over the cheese for crunch (reserve the rest for serving or future bites). Add sliced tomato, a small handful of shredded lettuce, and a few rings of red onion. Spread a thin layer of sauce on the top bun and place it on the burger.

Serve: press lightly to compact the chips into the cheese so they adhere. Serve immediately with remaining chips on the side. If desired, provide extra napkins—the chip crunch will be delightful but can be crumbly.