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Ingredients
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Burger
Pickles & Toppings
Fries
Method
Burger
Form patties
Divide the ground beef into 2 equal portions (about 8 oz each). Gently form each portion into a patty roughly 4 inches in diameter and about 3/4 inch thick. Do not overwork the meat. Make a shallow indentation in the center of each patty with your thumb to prevent excessive doming during cooking.
Season
Season both sides of each patty with kosher salt and freshly ground black pepper just before cooking.
Toast buns
Heat a large skillet or griddle over medium-high heat. Spread the softened butter on the cut sides of the burger buns. Place buns, cut-side down, on the hot surface and toast until golden, about 1–2 minutes. Remove and keep warm.
Cook patties
Add 1 tablespoon vegetable oil to the hot skillet/griddle. Place patties in the skillet and cook on the first side without moving for 3–4 minutes, until a brown crust forms. Flip the patties and cook another 2–3 minutes for medium (internal temp ~160°F/71°C). In the last 30–45 seconds of cooking, place 2 slices of American cheese on each patty, cover the pan briefly or tent with foil to melt the cheese.
Assemble burgers
Spread 1 tablespoon mayonnaise on the bottom half of each toasted bun and 1/2 teaspoon mustard on the top half. Place lettuce leaf on the bottom bun, then the cheesy patty, 4 dill pickle slices, 2–3 tomato slices (season lightly with salt), and a few thin rings of red onion. Top with the bun crown and serve immediately alongside fries.
Pickles & Toppings
Use store-bought dill pickle slices, or if using whole pickles slice thinly. Arrange 4 pickle slices per burger. Mix the mayonnaise and mustard together if you prefer a quick burger spread; otherwise apply separately as directed in Assembly step.
Fries
Prep potatoes
Wash and peel (optional) the russet potatoes. Cut into 1/3–1/2-inch sticks for classic fries. Place the cut potatoes in a large bowl of cold water and soak for 20–30 minutes to remove excess starch; this helps them crisp.
Dry and heat oil
Drain the soaked potatoes and dry thoroughly with clean kitchen towels or paper towels. In a heavy-bottomed pot or deep fryer, heat about 1 cup (adjust amount to cover) of oil to 325°F (160°C) for the first blanch fry. If you don't have a thermometer, heat until a small piece of potato sizzles gently.
First fry (blanch)
Working in batches, fry the potatoes for 3–4 minutes until pale and tender but not browned. Remove with a slotted spoon and drain on a wire rack or paper towels. Let rest 5 minutes.
Second fry (crisp)
Increase oil temperature to 375°F (190°C). Fry the par-cooked potatoes in batches for 1.5–3 minutes until golden brown and crisp. Remove and drain. Immediately season with kosher salt and a little black pepper while hot.
Serve
Transfer fries to a serving basket or plate. Serve hot alongside the Garden House cheeseburger with extra pickles and ketchup if desired.