Burger Recipe

Prepare patties

Place the ground beef in a large bowl. Add kosher salt, black pepper, Worcestershire sauce and garlic powder. Gently mix with your hands until just combined — do not overwork. Divide into 4 equal portions (about 4 oz each). Form each portion into a patty roughly 3/4-inch thick and slightly wider than your buns; make a shallow dimple in the center of each patty with your thumb (this reduces doming while cooking).

Prep toppings and buns

Slice the red onion into rings, slice the tomato into 4 slices, wash and dry lettuce leaves, and set out pickles. Mix mayonnaise, mustard and ketchup in a small bowl to make a simple burger sauce. Spread softened butter on cut sides of buns.

Cook bacon (optional)

If using bacon, cook 8 slices in a skillet over medium heat until crisp (about 6–8 minutes), turning as needed. Transfer to a paper towel-lined plate to drain.

Cook patties

Heat a heavy skillet or grill over medium-high heat and brush lightly with oil. When hot, add patties (do not overcrowd). Cook 3–4 minutes on the first side without pressing. Flip and cook 2–3 minutes for medium, or longer to desired doneness. During the last 1 minute of cooking, place a slice of cheddar on each patty and cover the pan or close the grill lid to melt the cheese.

Toast buns

While cheese melts, toast the buttered buns cut-side down in a separate skillet or on the grill for 1–2 minutes until golden.

Assemble burgers

Spread burger sauce on bottom bun, add lettuce, place the cheeseburger patty, then tomato slice, red onion rings, pickles and bacon if using. Add ketchup or mustard on the top bun if desired. Serve immediately with fries or Caesar salad.

Prep potatoes

Wash and peel the potatoes if desired. Cut into 1/4–1/2-inch strips for classic fries. Soak the cut potatoes in cold water for at least 15 minutes (or up to 1 hour) to remove excess starch; this gives crisper fries. Drain and pat very dry with kitchen towels.

Fry potatoes

Pour enough oil into a deep skillet or pot to reach about 1–1.5 inches deep and heat to 325°F (medium-high). Working in batches, fry the potatoes 3–4 minutes until soft but not browned (blanch stage). Remove with a slotted spoon to a paper towel-lined tray. Let oil return to temperature, then increase heat to 375°F and fry the blanched potatoes again in batches until golden and crisp, 2–3 minutes. Drain on paper towels and immediately season with kosher salt, black pepper and paprika.

Preheat oven to 425°F (220°C). Toss dried potato sticks with 2–3 tbs oil, salt, pepper and paprika. Spread in a single layer on a baking sheet lined with parchment. Bake 20–30 minutes, turning once halfway, until golden and crisp. Season to taste and serve with burgers.

Assemble salad

Tear romaine into bite-sized pieces and place in a large bowl. Add croutons and grated Parmesan. Add Caesar dressing and toss until evenly coated (start with 1/3 cup and add more to taste). Squeeze the optional half lemon over the salad for brightness. Serve alongside the burger.