Classic Cheeseburger* Recipe

Prep produce

Wash lettuce leaves and pat dry. Slice beefsteak tomato into 4 even 1/4-inch slices. Peel onion and slice into 1/4-inch rounds. Set out mayonnaise, mustard and ketchup for assembling.

Form patties

Divide ground beef into 2 equal portions (about 8 oz each). Gently form each portion into a 3/4-inch thick patty slightly wider than the buns, taking care not to overwork the meat. Make a shallow dimple in the center of each patty with your thumb to reduce puffing while cooking. Season both sides with 1/2 tsp salt and 1/4 tsp black pepper each (total quantities listed in ingredients). If using, brush 1/2 tsp Worcestershire sauce on each patty.

Cook patties

Heat a cast-iron skillet or griddle over medium-high heat until very hot, about 4 minutes. If using a grill, preheat to medium-high. Add a light coating of oil to the pan or brush grill grates. Place patties on the hot surface and cook undisturbed for 3-4 minutes until a brown crust forms. Flip and cook 2-3 minutes more for medium (adjust time for desired doneness). During the last 1 minute of cooking, place two slices of cheddar on each patty, cover the pan with a lid or loosely with foil to melt cheese.

Toast buns

While patties rest (2-3 minutes), spread butter on cut sides of the buns. Place buns buttered-side down in a clean skillet over medium heat or on the grill until golden and crisp, about 1-2 minutes.

Assemble burgers

Spread 1 tablespoon mayonnaise on the bottom half of each bun. Place 2 lettuce leaves on each bottom bun, add a tomato slice, then the cheeseburger patty. Add raw or grilled onion according to choice: for raw, top with one or two raw onion rings; for grilled, briefly sear onion slices in the pan for 1-2 minutes per side before adding. Add 1 tablespoon ketchup and 1 teaspoon mustard to the top bun (or serve condiments on the side). Close the burger and serve immediately.

Prep potatoes

Peel potatoes if desired (skins can be left on). Cut each potato into 1/4-inch thick sticks. Rinse cut potatoes under cold water until water runs clear to remove excess starch. Pat completely dry with towels.

Fry - first cook (blanch)

In a heavy-bottomed pot or deep fryer, heat vegetable oil to 325°F (160°C). Working in batches, add potato sticks and fry for 3-4 minutes until soft but not browned. Remove with a slotted spoon and drain on paper towels. Let cool for 10 minutes.

Fry - second cook (crisp)

Increase oil temperature to 375°F (190°C). Return blanched fries in batches and fry for 2-3 minutes until golden brown and crisp. Remove to a paper towel-lined tray and immediately season with 1 tsp salt and 1/4 tsp black pepper, tossing to coat.

Serve fries

Keep fries warm in a low oven (200°F / 90°C) while finishing burgers if needed. Serve alongside the cheeseburgers with ketchup or other dipping sauces.