Murphy's Burger Recipe

Form and season patty

Gently form the 1/2 lb ground Angus into a single patty about 3/4" thick, making a slight indentation in the center with your thumb (prevents doming). Season both sides evenly with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper.

Toast bun

Heat a skillet or griddle over medium-high heat. Butter the cut sides of the brioche bun with 1 tbs softened butter and toast, buttered side down, in the skillet until golden and lightly crisp, about 1–2 minutes. Remove and set aside.

Cook the patty

Increase heat to medium-high. Add a small drizzle of oil or a touch of butter to the pan if needed. Place the patty in the hot skillet and cook undisturbed for 3–4 minutes to develop a crust. Flip and, if using cheese, add the slice on top; cook another 3–4 minutes for medium doneness (internal temp ~160°F/71°C for well-done, 145°F/63°C for medium-rare — adjust time accordingly). Remove and tent with foil for 2 minutes.

Assemble burger

Spread mayonnaise and mustard on the bun halves if using. On the bottom bun place lettuce (about 1 cup), then the rested patty, tomato slices (2), and red onion rings (3). Top with pickles if desired and the top bun. Serve immediately with fries and salad.

Prepare potatoes

If using fresh potatoes, cut into 1/4"–3/8" fries and rinse under cold water until water runs clear to remove starch. Pat completely dry with paper towels.

Cook fries (frying method)

Heat oil in a deep pot or fryer to 325°F (163°C). Fry potatoes in batches 3–4 minutes until soft but not browned. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C) and return fries in batches to fry until golden and crisp, about 2–3 minutes. Drain on paper towels.

Cook fries (oven method)

Preheat oven to 425°F (220°C). Toss dried fries with 1–2 tbs oil and spread on a parchment-lined sheet in a single layer. Roast 20–30 minutes, flipping halfway, until golden and crisp.

Finish with truffle & garlic

While fries are hot, toss with 2 tsp minced garlic (lightly warmed with 1 tsp oil for 20–30 seconds if you prefer less raw bite), 1 tsp truffle oil, 2 tbs grated Parmesan, 1/2 tsp sea salt, 1/4 tsp black pepper, and 1 tbs chopped parsley. Toss to coat and serve alongside the burger.

In a bowl combine 2 cups mixed salad greens, 6 halved cherry tomatoes, 4 cucumber slices and 4 thin red onion rings.

Whisk together 1 tbs extra-virgin olive oil, 1 tsp red wine vinegar, 1/4 tsp salt and 1/8 tsp black pepper. Drizzle over the salad and toss gently to combine. Serve chilled alongside the burger and fries.

Offer mayonnaise (1 tbs), yellow mustard (1 tsp), and pickle slices (3) for guests to add to their burger as desired.