Burgers And Fries Recipe

Make burger patties

Divide the ground beef into 4 equal portions (about 4 oz each). Gently form each portion into a patty about 3/4 inch thick and slightly wider than the buns. Do not overwork the meat. Press a shallow dimple in the center of each patty with your thumb to help them cook evenly.

Season patties

Season both sides of each patty with salt and pepper. If using, brush or sprinkle Worcestershire sauce on one side of each patty for extra flavor.

Heat skillet or grill

Preheat a heavy skillet or grill over medium-high heat until very hot (about 3–5 minutes). If using a skillet, add a light coat of neutral oil and swirl to coat.

Cook patties

Place patties on the hot surface with the seasoned side down. Cook without pressing for 3–4 minutes until a brown crust forms. Flip and cook 3–4 minutes more for medium. In the last minute of cooking, place a slice of cheddar on each patty, cover the pan briefly (or close the grill lid) to melt the cheese.

Toast buns

While patties rest for 2–3 minutes, spread softened butter on the cut side of each bun and toast in a skillet or on the grill until golden, about 1 minute.

Prepare sauce

In a small bowl combine mayonnaise, ketchup, and mustard. Taste and adjust proportions to preference. This will be the burger spread.

Assemble burgers

Spread about 1 tbsp of the sauce on the bottom bun. Add a lettuce leaf, tomato slice, the cheeseburger patty, a couple pickle slices and a few rings of red onion. Spread a little sauce on the top bun if desired and close. Serve immediately with fries.

Prep potatoes

Cut the scrubbed russets into 1/4–1/2-inch thick sticks. For crisper fries, soak the cut potatoes in cold water for 20–30 minutes to remove excess starch. Drain and pat completely dry with clean kitchen towels or paper towels.

Optional toss with cornstarch

Place the dried potato sticks in a bowl, sprinkle with 1 tablespoon cornstarch and toss until evenly coated. This creates extra-crispy exterior once fried or baked.

Fry (deep-fry method)

If deep-frying: heat oil in a deep pot to 325°F (160°C). Fry potatoes in batches for 3–4 minutes until softened but not browned. Remove to a wire rack. Increase oil temperature to 375°F (190°C) and fry again in batches for 2–3 minutes until golden and crisp. Drain on paper towels, season immediately with kosher salt, black pepper and smoked paprika (if using).

Oven-baked alternative

If baking: preheat oven to 450°F (230°C). Toss the cornstarch-coated fries with 1–2 tbsp oil, spread in a single layer on a parchment-lined sheet, and bake 20–25 minutes, flipping halfway, until golden and crisp. Season immediately with salt, pepper and paprika.

Serve fries

Transfer fries to a serving bowl or plate and serve alongside burgers. Provide ketchup or your preferred dipping sauce.