Gt Burgers Recipe

Wash and peel the potatoes if you prefer (leaving the skin on is fine). Using a mandoline or a very sharp knife, slice potatoes 1.5–2 mm (paper-thin) thick for crisp chips.

Place the slices in a large bowl of cold water and swish for 2 minutes to remove surface starch. Drain and repeat with fresh cold water. After final rinse, transfer slices to a clean kitchen towel or paper towels and pat thoroughly dry. Removing moisture prevents oil splatter and yields crisp chips.

In a heavy-bottomed pot or a deep fryer, heat 2 cups neutral oil to 350°F (175°C). If you don't have a thermometer, test by dropping one potato slice — it should sizzle immediately and float to the surface.

Fry the potato slices in small batches (do not overcrowd) for 2–3 minutes, stirring gently, until golden and crisp. Use a slotted spoon to transfer chips to a paper towel–lined tray to drain. Repeat with remaining slices.

While still hot, season chips with fine sea salt, black pepper, and smoked paprika (if using). Keep warm or cool to room temperature on a single layer to retain crispness.

Form Patties

Divide the ground beef into 4 equal portions (about 6 oz / 170 g each). Gently shape each portion into a round patty about 3/4" thick and slightly wider than the bun (they will shrink as they cook). Avoid overworking the meat. Make a shallow dimple in the center of each patty with your thumb to promote even cooking.

Season

Season both sides of each patty with kosher salt and freshly ground black pepper immediately before cooking.

Cook Patties

Heat a cast-iron skillet or griddle over medium-high heat. Add 1 tablespoon vegetable oil and swirl to coat. When oil is shimmering, add patties (work in two batches if needed). Cook undisturbed for 3–4 minutes until a brown crust forms, then flip and cook another 3–4 minutes for medium (adjust 1–2 minutes per side for rarer or more well-done). If adding cheese, place it on patties in the last minute and cover briefly to melt.

Prepare Onions & Toast Buns

While patties cook, melt 2 tablespoons butter in a skillet over medium heat. Split buns and toast cut sides in the butter until golden, about 1–2 minutes. If you prefer softened onions, you may briefly sauté the thin onion rings in the same pan for 1–2 minutes to soften and slightly caramelize; otherwise leave raw for bite and crunch.

Assemble Burgers

Spread about 1 tablespoon mayonnaise on the bottom half of each toasted bun. Place a cooked patty on the mayo. Top each patty with 2 slices of dill pickle and a few rings of thinly sliced onion (to taste). Spread additional mayonnaise on the top bun if desired and close the burger. Serve immediately with a generous handful of house-made potato chips on the side.

Leftovers and tips: If making ahead, keep chips in an airtight container once completely cool to retain crispness. Reheat patties briefly on a hot skillet to restore juiciness before assembling.