Ihs Cheese Burger Recipe
Single patty smashburger with fries
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Ingredients
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Burger
Fries
Method
Burger
- 1
Form and season patty
Divide the ground beef into a single 4 oz loose ball. Do not overwork the meat; handle gently and form a loose ball. Season one side lightly with about 1/4 tsp kosher salt and a pinch of black pepper (reserve remaining salt/pepper for after smash).
- 2
Preheat griddle or skillet
Heat a cast-iron griddle or heavy skillet over high heat until very hot, about 4–6 minutes. Add 1 tablespoon neutral oil and spread to coat the surface; it should shimmer but not smoke heavily.
- 3
Smash the patty
Place the seasoned side of the meat ball down on the hot surface (seasoned side down). Immediately press the ball with a heavy spatula or burger press to flatten to about 1/4-inch thickness. Press firmly and hold for 10–15 seconds to form a thin patty with good contact for crust formation. Sprinkle the exposed top with remaining 1/4 tsp kosher salt and 1/8 tsp pepper.
- 4
Cook and flip
Cook uncovered for 1.5–2 minutes until deep brown crust forms on the bottom and juices start to bubble on top. Use a thin spatula to scrape under the patty and flip. Immediately place a slice of American cheese on the hot patty after flipping.
- 5
Melt cheese and rest
Cook the patty with cheese for an additional 30–60 seconds until cheese melts and the patty is cooked through (smash patties cook quickly). Remove to a resting plate for 1 minute.
- 6
Toast bun and assemble
While the patty rests, melt 1/2 tablespoon butter in a clean skillet over medium heat. Toast the cut sides of the bun until golden, about 30–45 seconds. Spread ketchup and mustard on the bottom bun, add onions and pickles, place the cheese-topped patty on the bun, and cover with the top bun. Serve immediately.
Fries
- 7
- 8
Heat oil
Pour vegetable oil into a deep pot or fryer to a depth of at least 3 inches (about 1.2 liters for a medium pot). Heat oil to 325°F (163°C) for the first blanch. If you do not have a thermometer, heat until a small piece of potato makes small steady bubbles.
- 9
First fry (blanch)
Fry the dried potatoes in batches for 3–4 minutes until soft but not colored. Use a slotted spoon or spider to transfer to a tray lined with paper towels to drain. Allow fries to cool while you cook the burger (or proceed to final fry after cooling).
- 10
Second fry (crisp)
Increase oil temperature to 375°F (190°C). Return blanched fries in small batches and fry for 2–3 minutes until golden brown and crisp. Remove to paper towels and immediately season with 1 teaspoon kosher salt and optional 1/4 tsp paprika; toss to coat.
- 11
Serve
Plate fries alongside the assembled IHS Cheese Burger and serve hot.