Tavern Hamburger Recipe

Form patties

Divide 1 lb ground beef into two equal portions (about 8 oz/225 g each). Lightly shape each portion into a loose ball, then press into a patty about 3/4"–1" thick and slightly wider than your bun. Handle the meat as little as possible so it remains tender. Make a shallow dimple in the center of each patty with your thumb to help them cook flat.

Season

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

Toast buns

Heat a cast-iron skillet or heavy pan over medium-high heat. Add 1 tbs vegetable oil and swirl to coat. Place split buns, cut-side down, in the pan and toast until golden and lightly crisp, about 30–60 seconds. Remove and set aside.

Cook patties

Increase heat to medium-high. Add the patties to the hot skillet (do not overcrowd). Cook undisturbed for 3–4 minutes to form a brown crust. Flip and cook 2–3 minutes more for medium (adjust 1–2 minutes for rarer or well-done). If using cheese, place a slice on each patty during the last 30–45 seconds and cover the pan briefly to melt.

Assemble

Transfer the cooked patties to the toasted buns. If using, add a smear of mayo, ketchup, or mustard to the bun bottoms per preference. Top each patty with the top bun. Place 2 dill pickle slices on the plate beside each burger (or tuck them inside the bun if the diner prefers).

Serve 4 dill pickle slices per burger as a classic accompaniment. If pickles are whole, slice into lengthwise halves or rounds to create 4 slices. No additional prep required.

Offer mustard, ketchup, and mayonnaise on the side or spread about 1 tbs on the bun per customer's preference.

Prepare potatoes

Wash and peel (optional) the 2 medium russet potatoes. Cut into 1/4"–3/8" thick sticks for classic fries. Rinse the cut fries under cold water until the rinsed water runs clear to remove surface starch. Pat completely dry with kitchen towels — this prevents oil splatter and helps achieve crispness.

Fry

In a heavy pot or deep skillet, heat 2 cups vegetable oil to 325°F (160°C) for the first blanch. If you don't have a thermometer, oil should shimmer but not smoke. Fry the potatoes in batches for 3–4 minutes until soft but not browned. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C). Fry the blanched fries again in batches for 1.5–3 minutes until golden and crisp. Drain on paper towels and immediately season with 1 tsp kosher salt.

Serve fries

Serve fries hot alongside the burger and pickle. Provide additional ketchup if desired.