Name: H&J’s Cafes Get Right Box Recipe
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 lbs ground beef (80/20); 1 tsp salt; 0.5 tsp black pepper; 1 tbs vegetable oil (for grill/pan); 4 each American cheese slices; 2 each burger buns; 1 tbs butter (softened, for toasting buns); 8 each dill pickles, sliced; 0.25 each red onion, thinly sliced; 0.5 cups iceberg lettuce, shredded; 2 tbs ketchup; 1 tbs yellow mustard; 6 each chicken wings (drumettes + flats); 0.75 tsp salt; 0.25 tsp black pepper; 0.5 tsp garlic powder; 1 tsp baking powder (aluminum-free); 500 ml vegetable oil (for frying); 2 tbs butter; 3 tbs hot sauce (Frank's or similar); 1 tsp honey; 3 each optional: celery sticks; 4 tbs optional: ranch or blue cheese dressing; 2 each russet potatoes; 500 ml vegetable oil (for frying); 1 tsp salt; 0.5 tsp paprika; 0.25 tsp garlic powder

Method

Double Cheeseburgers (2 burgers)

Form and season patties

Divide the 1 lb ground beef into four equal portions (about 4 oz / 113 g each). Gently form each portion into a thin patty roughly the diameter of the buns, avoid overworking. Season both sides of each patty with half of the salt and pepper (reserve remaining for taste).

Toast buns

Spread softened butter evenly on cut sides of the 2 buns. Heat a skillet over medium heat, add 1 tbs vegetable oil, and toast the buns cut-side down until golden, about 1–2 minutes. Remove and set aside.

Cook patties

Increase heat to medium-high. Working in a single layer, cook patties 2 minutes on the first side without pressing. Flip and cook 1 minute more, place a slice of American cheese on each patty, then immediately stack two patties per burger (cheese between layers helps them stick). Cook an additional 30–60 seconds to melt cheese and finish cooking. Internal temp should reach 160°F (71°C) for ground beef.

Assemble burgers

Spread ketchup and mustard on the bottom bun. Add shredded lettuce, place the double-stacked cheeseburger on top, add pickles and a few rings of red onion, then close with the toasted top bun. Serve immediately alongside fries and wings.

Buffalo-style Chicken Wings (6 wings)

Prep wings

Pat the wings dry with paper towels. In a bowl, toss wings with baking powder, remaining salt, pepper, and garlic powder until evenly coated. The baking powder helps crisp the skin.

Fry wings

Pour oil into a deep skillet or pot to a depth of about 2–3 inches and heat to 350°F (175°C). Carefully add wings in a single layer (work in two batches if needed). Fry 8–10 minutes, turning once, until skin is deep golden and an instant-read thermometer reads 165°F (74°C) in the thickest part. Remove to a wire rack or paper towel-lined tray to drain.

Make buffalo sauce

While wings fry, melt 2 tbs butter in a small saucepan over low heat. Whisk in 3 tbs hot sauce and 1 tsp honey until smooth and warmed through. Adjust honey or hot sauce to taste.

Toss and serve

Place drained wings in a large bowl, pour the warm buffalo sauce over them, and toss to coat evenly. Arrange with celery sticks and a small dish of ranch or blue cheese dressing for dipping.

Fries (for 2 servings)

Cut and soak potatoes

Wash and peel potatoes if desired. Cut potatoes into 1/4–1/3 inch sticks. Place cut fries in a bowl of cold water and soak 20–30 minutes to remove excess starch (this yields crisper fries). Drain and dry thoroughly with kitchen towels.

Fry potatoes (two-stage frying)

Heat oil in a heavy pot or deep fryer to 325°F (160°C). Fry potato sticks in batches for 3–4 minutes until soft but not brown. Remove and drain. Increase oil temperature to 375°F (190°C). Fry the pre-cooked fries again in batches for 1.5–3 minutes until golden and crisp. Drain on paper towels.

Season fries

Immediately while hot, sprinkle fries with 1 tsp salt, 1/2 tsp paprika, and 1/4 tsp garlic powder; toss to coat. Serve hot alongside the burgers and wings.