Burger Combo For Two Recipe

Crispy Onion Rings - Prep and Batter

Peel the yellow onion and cut into 1/2-inch thick rings. Separate rings into individual pieces. In a shallow bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/2 tsp baking powder, 1 tsp salt and 1/2 tsp black pepper. In a second bowl whisk 1 cup buttermilk with 1 large egg until combined. Place 1 cup panko breadcrumbs in a third bowl. Working in batches, dip onion rings into the flour mix (shake off excess), then into the buttermilk-egg, then coat with panko. Place on a tray while heating oil.

Crispy Onion Rings - Frying

Heat vegetable oil in a wide heavy pot to 350°F (175°C) — about 2 to 3 cups of oil. Fry rings in small batches 2–3 minutes until golden and crisp, flipping as needed so they brown evenly. Remove with a slotted spoon to a paper towel-lined tray and lightly salt while hot. Serve immediately.

Garlic-Parmesan Wings - Prep

If choosing wings: pat 12 chicken wing pieces dry. Season lightly with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2–3 cups vegetable oil in a deep pot to 350°F (175°C).

Garlic-Parmesan Wings - Fry and Toss

Fry wings in batches 8–10 minutes until internal temp reaches 165°F and skin is crisp. Meanwhile in a small saucepan melt 2 tbs unsalted butter, add 3 minced garlic cloves and cook 30 seconds until fragrant (do not brown). Remove from heat and stir in 2 tbs grated Parmesan and 1 tbs chopped parsley. Toss hot drained wings in the garlic-Parmesan butter so they are evenly coated. Serve hot.

Form and Season Patties

Divide 1 lb ground beef into two equal portions (about 8 oz each). Gently form into patties slightly wider than buns, about 3/4-inch thick, creating a small dimple in the center of each to prevent doming. Season both sides with 1 tsp salt, 1/2 tsp black pepper and 1 tsp Worcestershire sauce, pressing lightly.

Cook Patties

Heat a cast-iron skillet or heavy pan over medium-high heat until very hot (about 3–4 minutes). Add a light coat of oil if desired. Place patties and cook 3–4 minutes on the first side without moving until a good sear forms. Flip and place a slice of cheddar on each patty, then cook 3–4 minutes more for medium (adjust 2–3 min for medium-rare or 5–6 min for well-done). Internal temp should reach 160°F for well-done, 145°F for medium-rare (adjust per preference). Remove patties and rest 2–3 minutes.

Toast Buns and Assemble

While patties rest, spread softened butter on cut sides of 2 burger buns. Toast in the same skillet until golden, about 1 minute. Spread mayonnaise, ketchup, and mustard on the bun bases (2 tbs mayo, 2 tbs ketchup, 1 tsp mustard divided). Layer lettuce, tomato slices, red onion, pickles, then the cheeseburger patty and top bun. Repeat for second burger. Serve immediately.

Prep Potatoes

Peel (optional) and cut 2 medium russet potatoes into 1/4–1/2-inch fries. Rinse under cold water until water runs clear to remove excess starch. Soak in cold water for 20–30 minutes for crispier fries. Drain and pat completely dry with kitchen towels.

Par-Fry and Finish

Heat 2 cups vegetable oil in a heavy pot to 325°F (160°C). Toss dried fries with 1 tsp cornstarch to lightly coat. Fry in batches 3–4 minutes until pale and tender but not browned. Remove and drain. Increase oil temperature to 375°F (190°C). Fry again in batches 1.5–3 minutes until golden and crisp. Drain on paper towels.

Season

While fries are hot, toss with 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1 tsp salt and 1/4 tsp black pepper until evenly coated. Serve alongside burgers and chosen appetizer.