American Combo Recipe
Make American Combo Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Burger
Fries
Milkshake (Vanilla)
Method
Burger
- 1
Form patties
Divide the ground beef into two equal portions (about 8 oz each). Gently form into patties about 3/4-inch thick, slightly wider than the buns. Do not overwork the meat. Make a shallow dimple in the center of each patty with your thumb to prevent doming.
- 2
Season
Sprinkle each side of the patties with 1/2 teaspoon salt and 1/4 teaspoon black pepper and a light dusting of garlic powder per side (adjust to taste).
- 3
Toast buns
Heat a skillet or griddle over medium heat. Spread 1/2 tablespoon softened butter on the cut sides of the burger buns. Place buns cut-side down on the skillet and toast until golden, 1–2 minutes. Remove and set aside.
- 4
Cook patties
Increase heat to medium-high and add 1 tablespoon vegetable oil to the skillet. When oil is shimmering, add patties. Cook about 3–4 minutes on the first side without pressing. Flip and cook 2–3 minutes on the second side for medium doneness. During the last minute of cooking, place one slice of cheddar on each patty, cover the skillet with a lid for 30–60 seconds to melt the cheese.
- 5
Assemble burgers
Spread 1 tablespoon ketchup (split between the two buns) and 1/2 teaspoon mustard on the bottom bun. Place lettuce leaf, tomato slices (from 1/2 tomato), cooked patty with melted cheese, and two onion slices on each burger. Top with the toasted top bun and serve immediately.
Fries
- 6
- 7
Dry and toss
Drain the potatoes and pat completely dry with clean kitchen towels. In a large bowl, toss the dried fries with 1 tablespoon cornstarch until lightly coated — this helps achieve a crisp exterior.
- 8
Heat oil
In a deep pot or deep-fryer, heat 4 cups of vegetable oil to 325°F (160°C) for the first fry. If you don’t have a thermometer, heat until a small piece of potato sizzles gently.
- 9
First fry (blanch)
Fry the potatoes in batches for 3–4 minutes until soft but not colored. Remove with a slotted spoon and drain on paper towels. Let rest for 5 minutes.
- 10
Second fry
Increase the oil temperature to 375°F (190°C). Fry the blanched potatoes in batches until golden and crisp, about 2–3 minutes per batch. Remove to a wire rack or paper towels to drain.
- 11
Season and serve
While hot, sprinkle fries with 1 teaspoon salt and 1/2 teaspoon paprika. Toss to distribute seasonings and serve alongside the burgers.
Milkshake (Vanilla)
- 12
- 13
Serve
Pour the milkshake into two tall glasses. Top each with 1 tablespoon whipped cream and one maraschino cherry. Serve with a straw and enjoy immediately.