Cheeseburger Recipe

Form and season patties

Place ground beef in a bowl. Sprinkle kosher salt, black pepper, and Worcestershire sauce over the beef. Gently mix once or twice to combine—avoid overworking. Divide into 4 equal portions (about 4 ounces each) and shape into patties roughly 3/4 inch thick, making a slight indentation in the center of each patty with your thumb to prevent doming during cooking.

Cook patties

Heat a large cast-iron skillet or heavy pan over medium-high heat until very hot. Add 1 tablespoon oil and swirl to coat. Place patties in the pan without crowding; cook 3–4 minutes on the first side until nicely browned. Flip once and cook 2–3 more minutes for medium (adjust time for desired doneness). During the last minute of cooking, place a slice of cheddar on each patty, cover the pan briefly to melt the cheese. Remove patties to a plate and tent with foil to rest for 3–5 minutes.

Toast buns

While patties rest, spread softened butter on cut sides of the buns. In a separate skillet over medium heat (or on a griddle), place buns butter-side-down and toast until golden brown, about 1–2 minutes. Keep warm.

Prepare toppings: slice the tomato and thinly slice the red onion. Wash and dry lettuce leaves. Arrange pickle slices. Set out ketchup, mustard, and mayonnaise.

Assemble burgers: spread mayonnaise on the bottom bun, add lettuce, place the cheeseburger patty on top, add tomato slice, onion, and pickles. Spread ketchup and mustard on the top bun and close the burger. Serve immediately.

Cut and soak

Cut scrubbed russet potatoes into 1/4–1/2 inch sticks. Place cut fries in a large bowl of cold water and let soak for at least 30 minutes (or up to 2 hours) to remove excess starch. Drain and pat completely dry with clean kitchen towels.

Coat and fry (two-step frying)

Toss dried potato sticks with 1 tablespoon cornstarch until evenly coated. Heat oil in a heavy pot or deep fryer to 325°F (approximately medium heat). Fry potatoes in batches for 3–4 minutes until just softened and pale; they should not brown. Remove to a wire rack or paper towels to drain. Increase oil temperature to 375°F. Fry the par-cooked fries in batches again for 2–3 minutes until golden brown and crisp. Drain on paper towels and immediately season with 1 teaspoon salt (or to taste).

Serve fries hot alongside cheeseburgers.