Cheeseburger Recipe

Form patties

Divide the ground beef into 2 equal portions (about 8 oz each). Gently form each portion into a patty about 3/4-inch thick and slightly wider than the bun. Do not overwork the meat. Press a shallow dimple in the center of each patty with your thumb to reduce puffing while cooking.

Season

Season both sides of each patty with kosher salt and freshly ground black pepper. If using, lightly brush or sprinkle Worcestershire sauce on each patty for extra savory flavor.

Cook patties

Heat a heavy skillet or cast-iron pan over medium-high heat until hot. Add 1 tablespoon neutral oil and swirl to coat. Place patties in the pan without overcrowding. Cook undisturbed for about 3-4 minutes until a brown crust forms. Flip and cook 2-3 minutes more for medium doneness (adjust time for desired doneness). In the last 30-45 seconds of cooking, place a slice of cheddar cheese on each patty and cover the pan or tent with foil to melt the cheese.

Toast buns

While patties cook, spread about 1/2 tablespoon softened butter on the cut sides of each bun. Toast the buttered cut sides in a skillet or on a griddle over medium heat until golden brown, about 1-2 minutes.

Assemble burgers

Spread mayonnaise on the bottom bun and ketchup and mustard on the top bun (or apply ketchup to taste). Place a lettuce leaf on the bottom bun, add a cheese-topped patty, then tomato slices, red onion, and pickles. Close with the top bun and press gently to finish.

Prepare potatoes

Wash and peel (optional) the potatoes. Cut into 1/4- to 1/3-inch-thick sticks for classic fries. Rinse the cut potatoes under cold water until the water runs clear to remove surface starch. Pat completely dry with a clean kitchen towel or paper towels.

Optional soak

For crisper fries, soak the cut potatoes in cold water for 30 minutes to 1 hour, then drain and dry thoroughly. If using pickle juice or a splash of vinegar for extra tang, add it to the soak water (use only if desired).

Fry (pan-frying method)

Heat 2 cups neutral oil in a heavy skillet or Dutch oven to 325°F (medium heat). If you don't have a thermometer, test by dropping a small piece of potato — it should bubble gently. Fry potatoes in batches for 3-4 minutes until softened but not browned. Remove to a paper-towel-lined tray. Increase oil temperature to 375°F (or medium-high). Return potatoes in batches and fry 2-3 minutes until golden and crisp. Drain on paper towels and season immediately with kosher salt, pepper, and optional paprika or garlic powder.

Alternative oven method

Toss dried potato sticks with 1-2 tablespoons oil, spread in a single layer on a baking sheet, and bake at 425°F for 25-30 minutes, flipping once, until golden and crisp. Season with salt and pepper when hot.

Prepare and plate condiments: place ketchup (about 4 tablespoons) in a small dipping ramekin for the fries and extra for the burger if desired. Arrange sliced red onion, tomato, lettuce, and pickles so diners can adjust toppings to taste.

Place the assembled cheeseburgers on plates with a generous portion of fries. Serve immediately while patties are hot and fries are crisp. Offer extra ketchup on the side.