Name: Market Broiler Fremonts HOUSE BURGER & FRIES Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: American
Ingredients: 1 lb ground chuck (80/20); 1 tsp kosher salt; 0.5 tsp black pepper, freshly ground; 1 tbs vegetable oil (for pan or griddle); 2 each American cheese slices; 2 each sesame burger buns; 1 tbs unsalted butter, softened; 2 each red leaf lettuce (or iceberg), leaves; 4 each tomato, ripe, 1/4-inch slices; 8 each red onion, thin rings; 8 each dill pickle slices; 0.25 cups mayonnaise; 2 tsp ketchup; 1 tsp Dijon mustard; 1 tbs sweet pickle relish; 0.5 tsp Worcestershire sauce; 0.25 tsp smoked paprika; 0.5 tsp fresh lemon juice; 0.125 tsp salt; 0.0625 tsp black pepper; 2 each russet potatoes, scrubbed; 1 tsp cornstarch; 3 cups canola or vegetable oil (for frying); 1 tsp kosher salt; 0.25 tsp freshly ground black pepper; 0.25 tsp garlic powder (optional)

Method

House Sauce

Make sauce

In a small bowl combine mayonnaise, ketchup, Dijon mustard, sweet pickle relish, Worcestershire sauce, smoked paprika, lemon juice, salt and pepper. Whisk until smooth. Taste and adjust seasoning. Refrigerate while you prepare the rest (can be made up to 24 hours ahead).

Fries

Prepare potatoes

Cut scrubbed russet potatoes into 1/4- to 3/8-inch sticks. Rinse in cold water to remove starch, then soak in a bowl of cold water for at least 20 minutes (or up to 2 hours) to further remove starch.

Dry and toss

Drain potatoes and pat completely dry with kitchen towels. Place in a clean bowl and toss with 1 teaspoon cornstarch until evenly coated; this helps crispness.

Heat oil

Pour oil into a heavy-bottomed pot or deep fryer and heat to 325°F (160°C). If you don't have a thermometer, heat until oil shimmers but is not smoking.

First fry (blanch)

Working in batches, fry potatoes for 4–5 minutes until softened and pale golden but not brown. Remove with a slotted spoon to a wire rack or paper towels and let cool for 5 minutes.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry potatoes in batches again for 2–3 minutes until golden brown and crisp. Drain on paper towels, immediately season with kosher salt, black pepper and garlic powder (if using). Keep warm in a low oven (200°F/95°C) if making ahead.

Burger Patties & Assembly

Form patties

Divide the 1 lb ground chuck into two equal portions (about 8 ounces each). Lightly shape each portion into a loose ball then press into a flat patty about 3.5–4 inches wide and roughly 3/4 inch thick. Do not overwork the meat. Make a slight 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 1/2 teaspoon kosher salt total per pound divided between patties and 1/4 teaspoon freshly ground black pepper per patty (use the listed amounts).

Toast buns

Heat a griddle or large skillet over medium heat. Lightly butter the cut sides of the sesame buns with the softened butter. Toast buttered cut sides on the griddle until golden, about 1–2 minutes. Remove and set aside.

Cook patties

Add 1 tablespoon vegetable oil to the hot griddle or skillet and spread. Place patties on the hot surface and cook undisturbed 3–4 minutes to form a brown crust. Flip and cook 2–3 minutes more for medium (adjust to desired doneness). During the last 30–45 seconds of cooking, place one slice of American cheese on each patty and cover with a lid or tent with foil for melting.

Assemble burgers

Spread about 1 tablespoon of house sauce on the bottom half of each toasted bun. Layer lettuce leaf, tomato slices (2 per burger), the cheeseburger patty, two pickle slices, and red onion rings (4 rings per burger). Spread another teaspoon of sauce on the top bun if desired and close the burger. Serve immediately with fries alongside and extra sauce for dipping.

House Burger & Fries Recipe