741 Burger Recipe

Prepare potatoes

If using fresh potatoes: peel (optional) and cut potatoes into shoestring or standard fry shape. Rinse in cold water to remove starch, then pat completely dry with paper towels.

Heat oil: In a heavy 10-12 inch skillet or deep pot, heat vegetable oil to 325°F (160°C) for the first blanch/fry. If using frozen fries, skip to the single fry step and cook according to package directions.

First fry (if fresh): Fry potato sticks in batches for 3–4 minutes until soft but not browned. Remove to a rack or paper towel-lined tray. Increase oil temperature to 375°F (190°C).

Second fry: Fry blanched potatoes again in batches about 2–3 minutes until golden and crisp. Drain on paper towels, immediately season with 1 tsp salt and 1/2 tsp paprika; toss to coat. If using frozen fries, fry or bake until crisp and then season.

Combine 1/4 cup mayonnaise, 2 tbs ketchup, 1 tsp yellow mustard, 1/2 tsp hot sauce (optional) and 1 tsp pickle juice (optional) in a small bowl. Whisk until smooth and refrigerate until assembly.

Form patties: Divide 1 lb ground beef into two even portions (approximately 8 oz each). Lightly form into 3/4-inch thick patties, making a shallow dimple in the center of each to help them cook flat.

Season: Sprinkle both sides of each patty with 1/2 tsp salt, 1/2 tsp black pepper, and a pinch of garlic and onion powder (split the listed amounts across both patties).

Preheat griddle or skillet over medium-high heat. Add 1 tbs vegetable oil and heat until shimmering.

Cook patties: Place patties on the hot griddle. Cook uncovered 3–4 minutes on the first side until well browned. Flip and cook 2–3 minutes on the second side. Place a slice of cheddar cheese on each patty during the last minute and cover the pan briefly to melt.

Remove patties to a plate and let rest 2–3 minutes.

Toast buns: Spread 1 tsp softened butter on each cut side of the brioche buns. Toast buttered sides on the griddle or in a skillet over medium heat until golden, about 1–2 minutes.

Assemble burger: Spread about 1–2 tbs of prepared sauce on the bottom bun. Place a lettuce leaf and a tomato slice on the sauce (tomato sliced from 1/2 tomato). Put the cheddar-topped patty on top.

Add fries in bun: Take a generous handful (about 1 cup) of the hot seasoned fries and place them directly on top of the patty so they sit inside the bun. Add pickle slices on top of the fries.

Top with the bun crown: Spread a little sauce on the top bun if desired. Serve immediately so fries remain crisp inside the bun.