Method

Burger

Form patty

Divide the 1/4 lb ground beef into a single ball and gently press into a patty about 3.5–4 inches in diameter and roughly 3/4 inch thick. Do not overwork the meat. Make a shallow dimple in the center with your thumb to reduce doming while cooking.

Season

Season both sides of the patty with 1/4 tsp kosher salt and 1/8 tsp freshly ground black pepper, evenly distributed.

Toast bun

Heat a skillet or griddle over medium-high heat. Spread 1/2 tsp softened butter (or a little oil) on the cut sides of the bun. Place bun, cut side down, in the skillet for 30–45 seconds until lightly golden. Remove and set aside.

Cook patty

Add a small drizzle of oil to the hot skillet if needed to prevent sticking. Place the patty in the skillet and cook undisturbed for 3 minutes to develop a good sear. Flip and cook the second side for 2–3 minutes for medium doneness (adjust 1–2 minutes longer for medium-well).

Melt cheese

About 30 seconds before the patty finishes, lay the slice of shredded cheddar cheese on the patty and cover the skillet with a lid or a bowl to help the cheese melt, about 20–30 seconds.

Assemble burger

Place the bottom bun on a plate, add the melted-cheese-topped patty, then add pickle slices, tomato slice, red onion rings, and lettuce leaf. Spread 1 tsp ketchup and 1/2 tsp mustard on the top bun and place it on the burger. Serve immediately.

Fries

Prepare potato

Wash and peel the medium russet potato if desired. Cut into 1/4–3/8-inch sticks for classic fries. Rinse the cut fries under cold water until the water runs clear to remove surface starch.

Dry fries

Drain the fries and pat them thoroughly dry with a clean kitchen towel or paper towels. Removing moisture is important for crispness.

Heat oil

In a heavy skillet or saucepan, pour 1 cup vegetable oil and heat over medium-high until it reaches about 350°F (175°C) or until a small piece of bread sizzles and browns slowly. If you don't have a thermometer, hold your hand a few inches above the oil—it should be hot but not smoking.

Fry potatoes

Carefully add the dried potato sticks in a single layer (work in batches to avoid crowding). Fry for 4–6 minutes, stirring occasionally, until they are golden and crisp. If they brown too quickly, reduce heat slightly.

Drain and season

Using a slotted spoon, transfer fries to a paper towel–lined plate to drain. Immediately season with 1/2 tsp kosher salt, 1/8 tsp black pepper, and 1/4 tsp paprika (if using). Toss gently to coat.

Serve

Serve fries hot alongside the cheeseburger. Provide extra ketchup or your preferred dipping sauce if desired.

1/4lb Cheeseburger & Fries Recipe