The Cheeseburger Recipe

Form patties

Divide the 1 lb ground beef into four equal portions (about 4 oz each). Gently shape each portion into a 3.5–4 inch patty about 3/4 inch thick, making a slight depression in the center of each with your thumb to help them cook evenly. Do not overwork the meat.

Season

Season both sides of each patty with kosher salt and freshly ground black pepper just before cooking.

Toast buns

Split the brioche buns. Spread about 1/2 tablespoon softened butter on the cut side of each bun. Heat a large skillet or griddle over medium heat. Place buns buttered-side down and toast 1–2 minutes until golden and slightly crisp. Remove and set aside.

Cook patties

Heat a heavy skillet or griddle over medium-high heat until very hot. Add the patties and cook 3–4 minutes on the first side until well browned. Flip and cook 2–3 minutes for medium-rare to medium. During the last 30–45 seconds of cooking, place a slice of cheddar on each patty and cover the pan (or tent with foil) to melt the cheese.

Assemble burgers

Spread about 1 tablespoon of burger sauce on the bottom bun. Place a lettuce leaf on the sauce, then the cheeseburger patty. Top with 2 pickle slices, a few thin red onion rings, and a tomato slice. Add additional burger sauce to the top bun if desired, then close the burger and serve immediately.

Prep potatoes

Wash and peel the potatoes if desired. Cut each potato into 1/4–3/8 inch thick sticks for classic fries. Rinse the cut fries under cold water until the water runs clear to remove excess starch.

Soak and dry

Soak the rinsed fries in a bowl of cold water for 20–30 minutes (this helps crisp them). Drain and dry thoroughly on clean kitchen towels or paper towels — moisture will cause splatter and reduce crispness.

Cook fries (pan/oven method)

Preheat oven to 425°F (220°C) if roasting. Toss dried fries with 3 tablespoons vegetable oil, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper. Spread in a single layer on a baking sheet lined with parchment. Roast 25–30 minutes, turning once halfway, until golden and crisp. Alternatively, for frying: heat oil in a deep pot to 325°F (160°C). Fry potatoes in batches 3–4 minutes until soft but not browned; remove and drain. Increase oil to 375°F (190°C) and fry again until golden and crisp, about 1–2 minutes. Drain on paper towels and season immediately with salt and pepper.

Finish and serve

If using, toss fries briefly with 1 tablespoon pickle juice for a subtle tang (optional). Taste and adjust seasoning. Serve fries hot alongside the cheeseburgers.

If making homemade burger sauce: combine 1/2 cup mayonnaise, 2 tablespoons ketchup, 1 tablespoon finely chopped dill pickles or relish, 1 teaspoon Dijon mustard, 1/2 teaspoon garlic powder, and a pinch of smoked paprika. Stir until smooth and refrigerate until ready to use. Portion 1/4 cup for burgers and reserve extra for serving.