Cheeseburger Recipe

Peel (optional) and cut potatoes into 1/4- to 1/3-inch sticks. Rinse cut potatoes in cold water until water runs clear to remove surface starch.

Soak the cut potatoes in a bowl of cold water for at least 30 minutes (or up to 2 hours) to further remove starch for crispiness. If short on time, soak 15 minutes.

Drain potatoes and pat completely dry with clean kitchen towels or paper towels. Toss with cornstarch if using to help crisp (sprinkle and toss to coat lightly).

Heat a deep heavy pot or Dutch oven with oil to 325°F (about medium heat). If you don't have a thermometer, heat until a fry sizzles gently when added. Fry potatoes in batches for 4–5 minutes until they are cooked through but not browned. Remove to a paper towel-lined tray.

Increase oil temperature to 375°F. When hot, return fries in batches and fry 2–3 minutes until golden brown and crisp. Drain on fresh paper towels and immediately season with kosher salt and black pepper. Keep warm in a low oven (200°F) while finishing burgers.

Divide ground beef into two equal portions (about 8 ounces each). Gently form into loose patties slightly larger than the buns (about 4.5 inches diameter) and about 3/4 inch thick. Do not overwork the meat to keep patties tender.

Season both sides of each patty with kosher salt and freshly ground black pepper just before cooking.

Heat a cast-iron skillet or heavy griddle over medium-high heat. Add 1 tablespoon vegetable oil and spread. When the oil is shimmering and nearly smoking, add patties (do not press down). Cook for 3–4 minutes until a good brown crust forms.

Flip patties and immediately place a slice of cheddar on each. Cook another 3 minutes for medium doneness, or longer to desired doneness. Cover the pan with a lid for 30–60 seconds if you want the cheese to melt faster.

Remove patties to a plate and let rest 2 minutes while toasting buns and assembling.

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

On the bottom bun, spread mayonnaise, then place lettuce leaf and tomato slice. Add the hot cheeseburger patty on top of the tomato so juices don't soak the bun. Top the patty with pickle slices and a few rings of red onion.

Spread ketchup and mustard on the top bun (or serve condiments on the side). Place top bun onto the assembled burger and press gently.

Serve the cheeseburgers immediately alongside the hot fries.