Wood-grilled Burger Recipe

Form Patties

Divide the ground beef into two equal portions (about 8 oz each). Gently shape each portion into a loose patty about 3/4-inch thick and slightly wider than the bun. Handle the meat as little as possible to maintain tenderness. Use your thumb to make a shallow dimple in the center of each patty to help them cook evenly.

Season

Lightly brush or rub each patty with the neutral oil. Sprinkle both sides with kosher salt, freshly ground black pepper, and smoked paprika. Add 1/2 tsp Worcestershire sauce on each patty's top and gently press in.

Prepare Wood Grill

Preheat your wood or charcoal grill to medium-high heat (around 400-450°F / 200-230°C). You want hot coals and a clean, well-oiled grate. If using a wood-fired grill, allow the flames to die down to coals for even cooking; keep a small flame for a touch of char and smoke.

Grill Patties

Oil the grill grate or brush patties again with oil. Place patties on the hot grill. Cook for 3-4 minutes on the first side without pressing. Flip once and cook another 3 minutes for medium-rare to medium (internal temperature 125-135°F for medium-rare, 135-145°F for medium). For medium-well adjust time accordingly. During the last 1 minute of cooking, place the aged white cheddar slices on each patty and close the lid to melt the cheese.

Toast Buns

While cheese is melting, butter the cut sides of the buns. Place buns cut-side down on the cooler side of the grill for 30-60 seconds until golden and lightly crisp. Watch carefully to avoid burning.

Assemble

Spread mayonnaise and mustard on the bun bottoms. Place lettuce leaf, burger patty with melted cheddar, tomato slice, red onion, and pickles. Cap with the top bun and serve immediately.

Cut and Soak

Using a mandoline or sharp knife, cut the peeled russet potatoes into thin shoestring strips (2-3 mm thickness). Immediately place the cut fries into a bowl of cold water and soak for at least 30 minutes (or up to 2 hours) to remove surface starch. Change water once if very starchy.

Dry and (Optional) Dust

Drain the fries and pat them completely dry with clean kitchen towels or paper towels. If using cornstarch for extra crispness, toss the dry fries with 1 tsp cornstarch until evenly coated, then shake off any excess.

Heat Oil and Fry

Pour oil into a heavy-bottomed pot to a depth of about 2-3 inches. Heat oil to 325°F (160°C). Fry the shoestrings in small batches for 2-3 minutes until tender but not browned. Remove to a wire rack set over a sheet tray. Increase oil temperature to 375°F (190°C). Return fries in small batches and fry for an additional 1-2 minutes until golden and crisp.

Season

Drain fries on paper towels or a rack, immediately season with fine sea salt and a pinch of freshly ground black pepper. Serve hot alongside the burger.

Slice Potatoes

Preheat oven to 425°F (220°C) if roasting, or preheat a grill-safe cast-iron skillet on the grill over medium-high. Slice the scrubbed Yukon Gold potatoes into 1/2-inch thick rounds (medallions). Pat dry with a towel.

Season

Toss the potato medallions with olive oil, fresh thyme leaves (or dried), garlic powder, coarse sea salt, and freshly ground black pepper until evenly coated.

Cook

Option 1 — Oven: Arrange medallions in a single layer on a parchment-lined sheet pan and roast for 20-25 minutes, flipping halfway, until golden brown and tender. Option 2 — Grill/Skillet: Place the medallions directly on the grill or in the hot cast-iron skillet and cook 4-5 minutes per side until deeply browned and cooked through. Reduce heat if they brown too quickly before tender.

Finish

If desired, sprinkle a little additional flaky sea salt and a few fresh thyme leaves. Serve warm with the burger.

Plate the wood-grilled burger with your choice of shoestring fries or potato medallions. Offer ketchup, extra mayo, or mustard on the side. For best results, serve immediately while the burger cheese is melty and the potatoes are hot and crisp.