The Tower Burger Recipe

Form and season patty

Divide the 1/2 lb ground chuck into a single patty (leave as one 1/2 lb portion). Gently form into a round patty about 3/4" to 1" thick, making a slight indentation in the center with your thumb to prevent doming. Season both sides evenly with kosher salt and freshly ground black pepper.

Preheat and cook

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot (about 3–5 minutes). Add a light swipe of oil or a pat of butter if desired. Place the patty in the pan and cook undisturbed 3–4 minutes for a good sear. Flip once and cook another 3–4 minutes for medium (adjust time ±1–2 minutes for desired doneness). In the last 1–2 minutes of cooking, place the cheddar slices on top of the patty, cover the pan briefly to melt the cheese.

Toast buns

While the patty rests for 2–3 minutes after cooking, spread the unsalted butter on the cut sides of the Kona bun. Return the skillet to medium heat and toast the bun cut-side down until golden and slightly crisp, about 1–2 minutes.

Assemble burger

On the bottom bun, spread a tablespoon of chipotle aioli. Place the lettuce leaves on the aioli, then set the cheeseburger patty on top. Add tomato slices, dill pickle slices, and red onion rings. Smear another tablespoon of chipotle aioli on the top bun and close the burger to create the tower. Serve immediately alongside fries.

Combine the mayonnaise, minced chipotle in adobo, lime juice, minced garlic, smoked paprika, hot sauce, and salt in a small bowl. Whisk until smooth and taste — adjust heat or acidity with extra chipotle or lime as desired. Refrigerate at least 10 minutes to let flavors meld. Yield: roughly 1/4 cup, use about 2 tbs on the burger and reserve the rest for dipping fries.

Prepare potatoes

Wash and peel the large russet potato if desired. Cut into 1/4"–3/8" thick sticks for classic fries. Place cut fries in a bowl of cold water and soak 20 minutes (or up to 2 hours) to remove excess starch — drain and pat completely dry with clean kitchen towels or paper towels.

Fry

Pour enough vegetable oil into a heavy pot to reach about 1" depth and heat to 325°F (163°C). Fry the potatoes in batches for 3–4 minutes until soft but not browned (blanch). Remove to a wire rack or paper towel-lined tray. Increase oil temperature to 375°F (190°C) and return fries in batches for 2–3 minutes until golden and crisp. Drain on paper towels and immediately season with kosher salt.

If you prefer oven fries: toss dried potato sticks with 1 tbs oil and a pinch of salt, spread on a baking sheet in a single layer, bake at 425°F (220°C) for 25–30 minutes, flipping once, until crisp.