Patty Meal Recipe

Make the patty mix

In a large bowl combine 1 lb ground beef, 2 tbs fine breadcrumbs, 1 beaten egg, 1 tsp Worcestershire sauce, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp kosher salt and 1/2 tsp black pepper. Mix gently with your hands or a fork until just combined — avoid overworking to keep patties tender.

Form patties

Divide mixture into 2 equal portions. Form each portion into a round patty about 4 inches (10 cm) wide and roughly 3/4 inch (2 cm) thick. Press a shallow dimple in the center of each patty with your thumb to prevent doming while cooking.

Cook patties

Heat a large skillet or cast-iron pan over medium-high heat. Add 1 tbs vegetable oil and swirl to coat. When oil is shimmering, add patties. Cook 3-4 minutes undisturbed until a brown crust forms. Flip and cook another 3 minutes for medium; add 1 minute per side for more done. If using cheese, place a slice of cheddar on each patty in the last minute, cover the pan briefly to melt.

Toast buns & assemble

While patties rest for 2 minutes, spread 1 tbs butter across cut sides of 2 buns and toast in a separate skillet over medium heat until golden, about 1-2 minutes. Spread 4 tbs burger sauce on bottom bun, add lettuce leaf, place patty with melted cheese, add tomato slices and pickle slices, and top with bun crown. 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 starch. Soak fries in cold water for at least 20 minutes (or up to 2 hours) to further remove starch; this yields crispier fries. Drain and pat very dry with clean kitchen towels or paper towels.

Coat lightly

Put dried fries in a large bowl, sprinkle 2 tsp cornstarch, 1 tsp kosher salt, 1/2 tsp black pepper and 1/2 tsp paprika (optional). Toss until evenly coated — cornstarch helps create a crisp exterior.

Fry

Pour about 4 cups oil into a heavy pot or deep skillet to reach 2–3 inches deep. Heat oil to 325°F (165°C) for the first fry. Working in batches, fry fries for 3-4 minutes until softened but not browned. Remove to a wire rack or paper towel-lined tray. Increase oil temperature to 375°F (190°C). Return fries in batches and fry again 2-3 minutes until golden brown and crisp. Drain on paper towels and sprinkle additional salt to taste while hot.

Brew tea

Steep 2 black tea bags in 2 cups hot water for 4-5 minutes for a strong brew. Remove tea bags and allow tea to cool slightly (2-3 minutes).

Sweeten & finish

Stir in 2 tbs simple syrup (or sugar) until dissolved, then add 2 tbs fresh lemon juice. Fill a tall glass with about 1 cup ice, pour tea over ice, stir briefly and serve with an optional lemon wheel.