The Cheeseburger Recipe
cheddar, burger sauce, lettuce, vine ripe tomatoes, red onions & pickles, toasted buttered brioche bun, served with fries
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Ingredients
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Burger
Produce & Pickles
Fries
Optional Seasoning
Method
Burger
Form patties
Divide the ground beef into four equal portions (about 4 oz each). Gently shape each portion into a patty slightly wider than the brioche bun and about 3/4-inch thick. Do not overwork the meat. Make a shallow depression in the center of each patty with your thumb to reduce puffing during cooking.
Season patties
Season both sides of each patty evenly with salt and black pepper. If using, sprinkle a light dusting of garlic powder and paprika on each side for extra flavor.
Cook patties
Heat a large skillet or cast-iron pan over medium-high heat and add 1 tablespoon vegetable oil. When the oil is shimmering and the pan is hot, add patties without crowding (work in batches if needed). Cook 3-4 minutes on the first side until well-browned. Flip and cook 2-3 minutes on the second side for medium (adjust time for desired doneness).
Melt cheese
About 1 minute before the patties are done, place a cheddar slice on each patty and cover the pan with a lid to trap steam and melt the cheese, about 30-60 seconds.
Rest patties
Transfer finished patties to a plate and let rest for 2-3 minutes while you toast the buns and finish plating.
Toast buns
Melt the unsalted butter in a clean skillet over medium heat. Split the brioche buns and place cut sides down in the butter. Toast until golden and slightly crisp, about 1-2 minutes. Remove from heat.
Assemble burgers
Spread about 1 tablespoon of burger sauce on the bottom half of each toasted bun. Place a lettuce leaf on the sauce, then the cheesy patty, two tomato slices (or equivalent), a few rings of red onion, and two to three pickle slices. Spread a thin layer of burger sauce on the top bun and place on the assembled burger. Serve immediately with fries.
Produce & Pickles (prep)
Wash and dry the lettuce leaves. Core and slice the vine ripe tomato into 1/4-inch thick slices. Peel and slice the red onion into thin rings. Have dill pickle slices ready. Keep ingredients chilled until assembly.
Fries
Prepare potatoes
Peel (optional) and cut the russet potatoes into 1/4- to 1/3-inch thick sticks. Rinse the cut potatoes under cold water until the water runs clear to remove excess starch. Pat thoroughly dry with a clean towel or paper towels.
Fry or bake
Frying method: In a heavy-bottomed pot or deep fryer, heat vegetable oil to 350°F (175°C). Fry potatoes in batches until golden and crisp, 4-6 minutes per batch. Drain on paper towels and season immediately with 1 teaspoon salt. Baking method: Toss cut potatoes with 1 tablespoon oil and a pinch of salt, spread on a baking sheet in a single layer, and bake at 425°F (220°C) for 25-30 minutes, flipping halfway, until golden and crisp.
Finish
If desired, toss hot fries with a pinch of extra salt, or a light sprinkle of garlic powder and paprika for added flavor. Serve alongside the assembled burgers.