Lpb Burger Recipe

Form patties

Divide the ground beef into two equal portions (about 8 oz each). Gently form each portion into a loose ball and then flatten into a patty about 3/4 inch thick and slightly wider than your buns. Do not overwork the meat. Make a shallow thumb indentation in the center of each patty to help it cook evenly.

Season

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

Cook patties

Heat a cast-iron skillet or griddle over medium-high heat and add 1 tablespoon vegetable oil. When the pan is hot and shimmering, place the patties on the surface. Cook 3-4 minutes on the first side without moving them to develop a crust. Flip and cook 2-3 minutes more for medium (adjust time to reach desired doneness). During the last 30–60 seconds of cooking, place a slice of American cheese on each patty and cover the pan briefly (about 30 seconds) to melt the cheese.

While the patties are cooking, spread softened butter on the cut sides of the buns. Place buns butter-side down on a separate skillet or on the griddle for about 1 minute, until golden and lightly crisp.

Combine 1/2 cup mayonnaise, 1 tablespoon Calabrian chili paste, 1 teaspoon lemon juice, 1/2 teaspoon minced garlic, 1 teaspoon olive oil and 1/4 teaspoon salt in a small bowl. Whisk until smooth and taste; adjust salt or chili to preference. Chill or set aside while assembling.

Thinly slice the yellow onion into rings (about 1/8 inch). If you prefer milder onion, soak the rings in cold water for 5 minutes and drain. Rinse and pat dry the dill pickle slices. Prepare lettuce if using.

Option A — Oven-baked fries (easier, healthier)

Preheat oven to 425°F (220°C). Cut each potato into 1/4–1/2-inch fries. Place in a bowl of cold water and soak 20 minutes to remove excess starch, then drain and pat very dry. Toss fries with 1–2 tablespoons oil (use part of the 2 cups listed as a bulk measurement) and spread in a single layer on a baking sheet. Season with 1 tsp sea salt, 1/4 tsp black pepper and 1/4 tsp paprika. Bake 20–30 minutes, flipping once, until golden and crisp.

Option B — Deep-fried fries (restaurant style)

Heat oil in a deep pot to 325°F (160°C). Cut potatoes into fries and soak 20 minutes, then dry. Fry in batches 4–6 minutes until soft but not brown. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C) and fry again in batches 2–3 minutes until golden and crisp. Drain and immediately season with salt, pepper and paprika.

Spread about 1 to 1 1/2 tablespoons of Calabrian aioli on both the top and bottom bun halves. Place the cheese-topped patty on the bottom bun. Add 3 pickle slices on top of the melted cheese, then a few onion rings and a small handful of lettuce if using. Cap with the top bun. Serve immediately with fries on the side and extra aioli for dipping.