High Cotton Burger Recipe

Prep potatoes

Wash and peel (optional) the russet potatoes. Cut into 1/4- to 1/3-inch sticks. Place cut fries in a large bowl of cold water and soak for 30 minutes to remove excess starch. Drain and rinse, then pat very dry with clean kitchen towels or paper towels.

Par-cook (optional for crisper fries)

Heat vegetable oil in a deep pot or fryer to 325°F (160°C). Blanch the dried fries in batches for 3–4 minutes until soft but not colored. Remove with a slotted spoon to a wire rack or paper towels. Let cool while you prep burgers (can be held at room temp briefly).

Finish frying

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes until golden and crisp. Drain on paper towels, season immediately with kosher salt and a light sprinkle of ground black pepper. Keep warm in a low oven (200°F / 95°C) if needed while finishing burgers.

Season patties

Pat the Châtel Farms beef patties dry with paper towel. Season both sides evenly with the salt and black pepper (about 1 tsp salt and 1/2 tsp pepper total for two patties). Let sit at room temperature for 10 minutes while oil is heating or fries are par-cooking.

Toast buns

Heat a cast-iron skillet or griddle over medium heat. Spread 1/2 tbs unsalted butter on cut sides of each brioche bun. Place buns butter-side down in the skillet and toast until golden, about 1–2 minutes. Remove and keep warm.

Cook patties

Increase skillet heat to medium-high and lightly coat with a thin film of oil or use the residual butter in the pan. Add the seasoned beef patties (do not overcrowd). Cook for 3–4 minutes on the first side without moving to develop a crust. Flip and immediately place a cheddar slice on each patty; cook another 3–4 minutes for medium (adjust time ±1–2 minutes for desired doneness). If you prefer the cheese more melted, cover the pan for the last minute.

Assemble burgers

Spread 1 tbs mayonnaise on the bottom half of each toasted brioche bun and 1/2 tsp mustard on the top half (and ketchup if using). Place lettuce leaf on the mayo, then a tomato slice, then the cheesy patty, and top with red onion rings and pickles if using. Cap with the top bun. Serve immediately alongside fries.

Prepare the toppings while patties rest or cook: wash and dry lettuce leaves, slice tomatoes into 4 even slices, and cut red onion into thin rings. Portion mayonnaise, mustard, and ketchup into small bowls or spreaders for easy assembly.