Bar & Grill Experience Recipe
Make Bar & Grill Experience Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Burger & Toppings
House Steak Fries
Onion Rings
Sauces & Finishing
Method
Burger & Toppings
- 1
Form patties
Divide the 1 lb ground beef into four equal portions (about 4 oz each). Gently form each portion into a round patty about 3/4-inch thick, creating a slight dimple in the center of each patty with your thumb to encourage even cooking. Season both sides of each patty with 1 tsp salt and 1/2 tsp black pepper (divide seasoning among patties).
- 2
- 3
Cook patties
Increase heat to medium-high. Add a small drizzle of oil to the pan if needed. Cook patties 3–4 minutes on the first side without pressing. Flip and add a slice of cheddar to each patty; cook another 3 minutes for medium (adjust time ±1 minute for desired doneness). Remove patties to rest 3 minutes.
- 4
Prepare toppings
While patties cook, thinly slice the tomato and red onion. Rinse and dry 4 lettuce leaves. Assemble: spread mayonnaise on the bottom bun, place lettuce, tomato slices, patty with melted cheddar, red onion rings, and 2 pickle slices. Cap with top bun and set aside.
House Steak Fries
- 5
Prep potatoes
Preheat oven to 425°F (220°C) if you prefer oven-finished fries, or plan to pan-roast on the stovetop. Wash and scrub 2 russet potatoes. Leaving skin on, cut into 1/2-inch thick steak-fry style wedges. Soak the cut potatoes in cold water for 10 minutes to remove excess starch, then drain and pat very dry with kitchen towels.
- 6
Season and cook
Toss dried potato wedges with 3 tbs vegetable oil, 1 tsp salt, 1/2 tsp smoked paprika, and 1/4 tsp black pepper until evenly coated. For oven: arrange wedges in a single layer on a baking sheet lined with parchment and roast 25–30 minutes, flipping halfway, until golden and crisp. For stovetop: heat a large skillet over medium-high, add a tablespoon of oil, add wedges in a single layer and cook 6–8 minutes per side turning occasionally until crisp and cooked through. Finish by tossing with 1 tbs chopped fresh parsley and adjust salt to taste.
Onion Rings
- 7
Slice onions
Peel the large yellow onion and slice into 1/2-inch rings. Separate into individual rings and set aside.
- 8
Make batter
In a medium bowl whisk together 3/4 cup all-purpose flour, 1/4 cup cornstarch, 1/2 tsp baking powder and 1/2 tsp salt. Gradually whisk in 1/2 cup cold sparkling water until a smooth, slightly thick batter forms. The cold water and carbonation help create a light, crisp coating.
- 9
Fry rings
Pour about 1 cup vegetable oil into a wide, heavy-bottomed skillet to reach roughly 1/2-inch depth and heat over medium-high until a thermometer reads 350°F (175°C) or until a small drop of batter sizzles and rises. Working in batches, dredge onion rings in a light dusting of additional flour (optional), then dip into the batter, letting excess drip off, and carefully place into hot oil. Fry 2–3 minutes per side until golden brown. Remove to a wire rack or paper towel-lined tray to drain and season immediately with a light sprinkle of salt.
Sauces & Finishing
- 10
Make house sauce
In a small bowl combine 1/4 cup mayonnaise, 1/4 cup ketchup, 2 tsp yellow mustard, 1 tsp Worcestershire sauce and 1/2 tsp hot sauce (optional). Stir until smooth. Taste and adjust seasoning.
- 11