Burger + Fries Recipe

Divide the ground Angus beef into 2 equal portions and shape into patties about 1/2 inch thick. Press a shallow indentation in the center of each patty to prevent puffing up while cooking.

Season both sides of the patties with kosher salt and freshly ground black pepper.

Heat a cast iron skillet or grill pan over medium-high heat and add olive oil.

Cook the patties for about 3-4 minutes per side, or until desired doneness is reached. Add a slice of white cheddar on top of each patty during the last minute of cooking and cover to melt.

In a small bowl, combine mayonnaise, Calabrian chili paste, minced garlic, lemon juice, and salt. Mix until fully blended.

Taste and adjust seasoning if needed. Refrigerate until ready to use.

Lightly toast the burger buns on a skillet or under a broiler until golden.

Spread about 1 tablespoon of Calabrian aioli on each half of the buns.

On the bottom bun, place a leaf of lettuce, followed by 2 slices of tomato, and 2 slices of red onion.

Place the cooked Angus patty with melted cheddar on top of the vegetables, and cover with the top bun.

Peel the russet potatoes and cut them into 1/4 inch thick fries. Soak them in cold water for at least 30 minutes to remove excess starch.

Drain and dry the potatoes thoroughly using a clean towel.

Heat the vegetable oil in a deep fryer or heavy-bottomed pot to 325°F (165°C).

Fry the potatoes in batches for about 3-4 minutes until soft but not browned. Remove and drain on paper towels.

Increase the oil temperature to 375°F (190°C). Fry the potatoes again in batches for 2-3 minutes or until golden brown and crispy.

Drain on paper towels and season with kosher salt while still hot.