Classic Cheeseburger & Fries Recipe

Form patties

Divide the ground beef into 4 equal portions (about 4 oz each). Gently shape each portion into a patty about 3/4-inch thick and 4 inches in diameter, making a slight indentation in the center of each patty with your thumb to help them cook evenly. Do not overwork the meat.

Season

Season both sides of each patty with kosher salt and freshly ground black pepper just before cooking to avoid drawing out moisture prematurely.

Toast buns

Heat a large skillet or griddle over medium heat. Spread softened butter evenly on the cut sides of the hamburger buns. Place buns, cut-side down, on the hot surface and toast until golden brown, about 1–2 minutes. Remove and set aside.

Cook patties

Increase heat to medium-high. Add a light drizzle of oil to the hot pan if not using a well-seasoned skillet. Place the patties indentation-side up and cook undisturbed for 3 minutes. Flip and cook for another 2–3 minutes for medium doneness (adjust time +/- 1–2 minutes for rarer or more well-done).

Melt cheese

When patties are almost done (about 30–45 seconds left), place a slice of American cheese on each patty. Cover the skillet with a lid for about 30 seconds to melt the cheese evenly.

Assemble burgers

Place a lettuce leaf on the bottom bun, add the cheeseburger patty, top with 2 pickle slices, 2–3 tomato slices, and thin slices of red onion. Spread 1 tablespoon ketchup and 1/2 tablespoon mustard on the top bun (or to taste). Close the burger and serve immediately.

Prep potatoes

Peel the potatoes (optional) and cut into 1/3-inch to 1/2-inch sticks for classic fries. Rinse the cut potatoes in cold water until the water runs clear to remove excess starch.

Soak

Place the rinsed fries in a bowl of cold water and soak for at least 20 minutes (or up to 2 hours in the refrigerator). This step helps remove starch and improves crispiness. Drain and pat completely dry with kitchen towels.

Optional toss

If using cornstarch for extra crisp, toss the dried potato sticks with 1 tablespoon cornstarch until lightly and evenly coated. Shake off any excess.

Heat oil

Pour about 1 cup vegetable oil into a deep skillet or medium pot (enough to create a 1/2–1-inch depth). Heat oil to 325°F (160°C) for the first blanch fry. If you don't have a thermometer, heat until a small piece of bread sizzles gently.

First fry (blanch)

Working in batches to avoid crowding, fry the potatoes for 3–4 minutes until soft but not colored. Remove with a slotted spoon and drain on paper towels. Let fries rest for 5–10 minutes.

Second fry (crisp)

Raise oil temperature to 375°F (190°C). Fry the potatoes again in batches for 2–3 minutes until golden brown and crisp. Drain on paper towels and immediately season with kosher salt (about 1 tsp total, or to taste).

Serve fries

Transfer fries to a serving dish and serve hot alongside the assembled cheeseburgers with ketchup and mustard available for dipping.