Americana Hamburger & Cheese With Fries Recipe

Wash and peel the potatoes if desired. Cut potatoes into even 8–10 mm (about 1/3–1/2 inch) sticks. Rinse under cold water until water runs clear to remove surface starch.

Soak the cut chips in cold water for at least 20 minutes (or up to 1 hour) to further remove starch; this yields crispier fries. Drain and pat completely dry with kitchen towels.

Heat vegetable oil in a deep saucepan or fryer to 150°C (300°F) for the first blanching fry. If you don’t have a thermometer, oil should shimmer but not smoke.

Blanch the fries in two batches for 4–5 minutes until just tender but not colored. Remove with a slotted spoon and drain on paper towels. Allow to cool (this step can be done ahead).

When ready to finish, heat oil to 190–200°C (375–400°F). Fry the blanched chips in batches for 2–3 minutes until golden-brown and crisp. Drain on paper towels and immediately season with salt and pepper.

While the fries soak or cool, make the dynamite sauce. In a small bowl combine mayonnaise, sriracha, sweet chili sauce, smoked paprika, lemon juice and the small pinch of salt.

Whisk until smooth and taste; adjust heat or sweetness by adding more sriracha or sweet chili if desired. Cover and refrigerate until ready to assemble.

Divide the ground beef into two equal portions (about 8 oz / 225 g each) and gently form into loosely packed patties slightly larger than the buns. Avoid overworking the meat to keep patties tender.

Make a shallow dimple in the center of each patty with your thumb — this prevents doming while cooking. Season both sides with salt and freshly ground black pepper and brush a little Worcestershire sauce on each side.

Heat a heavy skillet or griddle over medium-high heat. Add 1 tsp neutral oil and let it heat until shimmering.

Place the patties on the hot surface and cook for about 3–4 minutes on the first side without moving, to develop a good crust. Flip and immediately place a slice of cheddar on each patty. Cook another 3–4 minutes for medium (adjust time for preferred doneness). Cover pan briefly (30–45 seconds) or put a lid on to help cheese melt.

Remove patties to a resting plate for 2 minutes to redistribute juices.

Split the buns and lightly butter cut sides. Toast buttered sides in a clean skillet over medium heat until golden-brown and fragrant, about 1–2 minutes.

To assemble each burger: spread about 1.5 tbs of dynamite sauce on the bottom bun (adjust to taste). Place a lettuce leaf (if using), a tomato slice, then the rested beef patty with melted cheese.

Top the patty with two slices of gherkin pickles. Add another small dollop of dynamite sauce to the top bun if you like extra sauce. Close the burger and press gently.

Serve immediately with a generous portion of hot fries on the side and extra dynamite sauce on the plate for dipping.