Classic Burger Recipe

Form patties

Divide ground beef into two equal portions (about 8 oz each). Gently form each portion into a round patty about 3/4 inch thick, making a slight indentation in the center with your thumb to prevent doming during cooking. Handle the meat as little as possible.

Season

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

Preheat and cook

Heat a heavy skillet or griddle over medium-high heat. Add 1 tablespoon vegetable oil and swirl to coat. When oil is shimmering and the pan is hot, place patties in the pan. Cook without moving for 3-4 minutes until a brown crust forms. Flip and cook 3-4 minutes for medium (cook longer 5-6 minutes for medium-well). If using cheese, place a slice on each patty during the last minute of cooking and cover the pan briefly to melt.

Toast buns

While patties rest for 2 minutes, spread softened butter on cut sides of the buns. In a separate skillet or the same griddle space, toast buns cut-side down over medium heat until golden, about 1 minute.

Assemble burgers

Spread mayonnaise on the bottom bun, mustard on top of the mayo (or to taste), place the lettuce leaf, the cooked patty with cheese, tomato slice, thin onion (if using), dill pickle chips, a light squiggle of ketchup if desired, then top bun. Serve immediately.

Wash and dry lettuce leaves. Slice the tomato into 1/4-inch rounds and set aside. Thinly slice the onion if using. Portion mayonnaise, mustard and ketchup so they are ready for assembly.

Prep potatoes

Wash and peel the potatoes if desired. Cut each potato into evenly sized sticks about 1/3 inch thick. Place cut fries into a large bowl of cold water and let soak for at least 20 minutes (or up to 2 hours refrigerated) to remove surface starch.

Dry and toss

Drain the potatoes and pat them thoroughly dry with clean kitchen towels or paper towels. If using cornstarch for extra crispness, toss the dry fries with 1 teaspoon cornstarch until lightly coated.

Cook fries (pan-roast oven method)

Preheat oven to 230°C (450°F). On a rimmed baking sheet, toss the dried fries with 3 tablespoons vegetable oil to coat evenly and spread in a single layer spaced apart. Roast for 15 minutes, flip, then roast another 10-15 minutes until golden and crisp. Season immediately with kosher salt.

Alternative: Frying

Heat a deep pot with 2-3 inches of oil to 325°F (160°C). Blanch fries in batches 3-4 minutes until slightly tender but not brown; remove and drain. Increase oil temperature to 375°F (190°C) and fry in batches 2-3 minutes until golden and crisp. Drain on paper towels and salt immediately.

Serve the fries alongside the assembled burgers while hot.