Smash Burger Loaded Fries Recipe
Make Smash Burger Loaded Fries Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fries
Smash burgers & Toppings
Cheese Sauce
Special sauce
Method
Fries
- 1
Prep
Wash and peel the russet potatoes. Cut into 3/8–1/2 inch fries (even thickness). Rinse cut fries in cold water until the water runs clear to remove excess starch.
- 2
Soak
Place the rinsed fries in a bowl of cold water and soak for 30 minutes (this firms them and removes more starch). After soaking, drain and pat completely dry with clean kitchen towels or paper towels.
- 3
Heat oil
Pour vegetable oil into a heavy pot or Dutch oven to a depth of about 2–3 inches (approximately 3–4 cups). Heat oil over medium-high until it reaches 325°F (160°C) for the first blanch. If you don't have a thermometer, test with a small piece of potato; it should bubble steadily without browning quickly.
- 4
First fry (blanch)
Working in batches, fry the dried fries at 325°F (160°C) for 4–5 minutes until soft but not brown. Use a slotted spoon to transfer fries to a paper towel–lined tray. Let rest for at least 5 minutes.
- 5
Second fry (crisp)
Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes until golden and crispy. Drain on paper towels and immediately toss with 1 tbs kosher salt and 1 tsp black pepper while hot so seasoning adheres.
Cheese Sauce
- 6
Make roux
In a small saucepan over medium heat melt 2 tbs unsalted butter. Add 2 tbs all-purpose flour and whisk constantly for 1 minute to cook out the raw flour taste, forming a blonde roux.
- 7
Add milk
Slowly pour in 1 cup whole milk while whisking to avoid lumps. Continue to cook, whisking, until the mixture thickens and begins to bubble gently, about 2–3 minutes.
- 8
Smash burgers & Toppings
- 9
Prep beef
Divide 1 lb ground beef into four 4-oz loosely packed balls (or two 8-oz balls if you want larger smashed portions). Do not overwork the meat. Lightly season each ball with the 1 tsp kosher salt and 0.5 tsp black pepper across the exterior.
- 10
- 11
Smash and cook
Place each meat ball on the hot griddle and immediately press flat with a heavy spatula or a burger press to about 1/4-inch thickness. Season the top briefly with a pinch of salt and pepper. Cook without moving for 2–3 minutes until edges brown and juices rise. Flip and immediately place a slice of American cheese on each patty; cook another 30–60 seconds until cheese melts and edges are crisp. Remove patties to a plate and tent lightly.
- 12
Toast buns
Lower heat to medium. Spread 2 tbs unsalted butter on cut sides of 4 burger buns and toast butter-side-down on the griddle until golden, about 30–45 seconds.
- 13
Prep fresh toppings
Thinly slice the red onion and tomato. Have 0.5 cup dill pickle slices and 1 cup shredded lettuce ready for assembly.
Special sauce
- 14
Mix sauce
In a small bowl combine 0.5 cup mayonnaise, 2 tbs ketchup, 1 tbs yellow mustard, 2 tbs dill pickle relish, 1 tsp Worcestershire sauce and 0.25 tsp paprika. Stir until smooth. Taste and adjust salt or ketchup if you want it sweeter or tangier. Refrigerate until assembly.
Assemble & Serve
- 15
Portion fries
Divide the hot, seasoned fries evenly among 4 plates or one large sharing tray.
- 16
Add cheese and patties
Ladle warm cheese sauce over the fries, covering them generously. Break each smashed patty into 2–3 pieces and scatter the hot burger pieces over the cheese-covered fries so beef melts into the sauce.
- 17
Top with fresh ingredients
Scatter shredded lettuce, sliced tomato, sliced red onion and dill pickle slices over the fries and beef.
- 18
Finish with special sauce
Drizzle the special sauce over the assembled loaded fries (about 1–2 tbs per serving), or serve sauce on the side for dipping.
- 19
Serve
Serve immediately while fries and cheese are hot. Provide napkins! Leftovers: keep components separate and reheat cheese sauce gently; fries will lose crispness.
