Jul 14 2026
Restaurants›Rhett›The Alida Burger Recipe

The Alida Burger Recipe

Inspired by Rhett
Time45m
Serves4

American Cheese, Onion, Pickles, Special Sauce, Shoestring Fries

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Ingredients

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Burger & Assembly

Special Sauce

Shoestring Fries

Method

Special Sauce

  1. 1

    Make the sauce

    In a small bowl combine 1/2 cup mayonnaise, 2 tbsp ketchup, 2 tbsp dill pickle relish, 1 tsp yellow mustard, 1 tsp apple cider vinegar, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp smoked paprika and 1/2 tsp sugar. Whisk until smooth and taste; adjust vinegar or sugar if needed. Cover and refrigerate at least 15 minutes to meld flavors (can be made up to 3 days ahead).

Shoestring Fries

  1. 2

    Prep potatoes

    Peel the russet potatoes (optional) and very thinly julienne them into shoestring matchsticks (a mandoline or julienne peeler speeds this up). Place cut fries in a bowl of cold water and rinse until water runs clearer to remove surface starch. Drain and repeat if needed.

  2. 3

    Dry and toss

    Dry the potato matchsticks thoroughly with clean kitchen towels or paper towels. Transfer to a bowl and toss evenly with 1 tablespoon cornstarch until lightly coated — this helps achieve crispness.

  3. 4

    Fry in batches

    Heat about 1 cup vegetable oil in a heavy skillet or saucepan to 350°F (175°C) — oil should be 1–1.5 inches deep. Fry the fries in small batches (to avoid cooling the oil) for 2–3 minutes until pale golden and crisp. Use a slotted spoon to transfer to a paper-towel-lined tray. Immediately season with 1 tsp salt and 1/4 tsp black pepper. Keep warm in a single layer in a low oven (200°F/95°C) while you cook burgers.

Burger & Assembly

  1. 5

    Form patties

    Divide 1 lb ground beef into 4 equal portions (about 4 oz each). Lightly form into shallow patties about 3.5–4 inches in diameter and about 1/2 inch thick, making a slight depression in the center of each with your thumb to prevent doming during cooking. Season both sides with 1 tsp salt and 1/2 tsp black pepper total, distributed among patties.

  2. 6

    Prepare onions and buns

    Thinly slice 1/2 yellow onion into rings. Spread 2 tbs butter on the cut sides of 4 buns. Heat a skillet or griddle over medium heat and toast buttered bun halves until golden, about 1–2 minutes per side. Set toasted buns aside, cut sides up.

  3. 7

    Cook patties

    Increase skillet or griddle heat to medium-high and add a light drizzle of oil if needed. Place patties on the hot surface and cook without moving 2–3 minutes until a brown crust forms. Flip and immediately top each patty with a slice of American cheese. Cook another 2 minutes for medium (adjust time for desired doneness). If using a lid, cover briefly (30–45 seconds) to melt cheese thoroughly. Remove patties and let rest a minute.

  4. 8

    Assemble burgers

    Spread about 1–1.5 tablespoons of special sauce on the bottom half of each toasted bun. Place the cheese-topped patty on the sauce, add a few rings of raw sliced onion, and top with 2 pickle chips (or adjust to preference). Spread an additional 1/2 tablespoon of sauce on the top bun and close the burger. Serve immediately with a portion of shoestring fries on the side.

  5. 9

    Portioning

    This recipe yields 4 single burgers. If serving fewer, freeze or refrigerate extra patties uncooked, or scale ingredients as needed.

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