Name: River & Fort Restaurant & Roof Top Lounges RIVER & FORT BURGER Recipe
Cook time: 55 min
Total time: 55 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 lb ground beef (80/20 blend); 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 0.5 tbs Worcestershire sauce; 4 slice American cheese slices; 2 each burger buns (brioche or potato), split; 1 tbs unsalted butter (softened, for toasting buns); 4 leaf leaf lettuce (butter or romaine), washed and dried; 1 each tomato, ripe, 1/2-inch slices; 0.25 each onion, red or white, thinly sliced; 4 slice pickles, dill slices; 0 to taste River & Fort Aioli (see sub-ingredients); 0.5 cup mayonnaise; 1 clove garlic, finely grated (about 1 clove); 1 tsp Dijon mustard; 1 tsp lemon juice, freshly squeezed; 0.5 tsp smoked paprika; 0.5 tsp hot sauce (e.g., Tabasco); 0.25 tsp fine sea salt; 0.125 tsp freshly ground black pepper; 2 each russet potatoes (medium); 2 cup neutral oil (canola, vegetable) for frying; 1 tsp kosher salt; 0.25 tsp freshly ground black pepper; 0.25 tsp optional: garlic powder

Method

Burger

Form patties

Divide the 1 lb 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. Do not overwork the meat. Press a shallow dimple in the center of each patty with your thumb to promote even cooking.

Season

Season both sides of the patties with kosher salt (about 1/2 tsp per side per patty) and freshly ground black pepper. Lightly brush or sprinkle Worcestershire sauce on one side of each patty.

Cook patties

Preheat a heavy skillet or cast-iron pan over medium-high heat until very hot (about 3–4 minutes). Add a tablespoon of neutral oil or a small smear of butter if desired. Place patties in the pan, dimple-side up. Cook without moving for 3–4 minutes until a deep brown crust forms. Flip and cook 2–3 minutes more for medium (adjust time +/- for desired doneness). During the last 1 minute of cooking, place two slices of American cheese on each patty, cover the pan briefly to melt the cheese.

Toast buns

While patties rest for 2–3 minutes, spread softened butter on the cut sides of the buns. Return the skillet to medium heat and toast the bun cut-sides down until golden and slightly crisp, about 1–2 minutes.

Toppings & Assembly

Spread about 1 1/2 tbs of River & Fort Aioli on both the top and bottom bun (adjust to taste). On the bottom bun layer lettuce (2 leaves per burger), a slice or two of tomato, the cheeseburger patty, sliced onion, and pickles. Top with the bun crown. Serve immediately with hand-cut fries.

River & Fort Aioli (make ahead)

In a small bowl combine 1/2 cup mayonnaise, grated garlic, 1 tsp Dijon mustard, 1 tsp lemon juice, 1/2 tsp smoked paprika, 1/2 tsp hot sauce, 1/4 tsp sea salt, and 1/8 tsp black pepper. Whisk until smooth and taste; adjust seasoning with more lemon, salt, or hot sauce as desired. Cover and refrigerate at least 15 minutes to let flavors meld. Keeps up to 5 days refrigerated.

Hand-Cut Fries

Prep potatoes

Wash and peel potatoes if desired. Cut each potato into 1/4- to 3/8-inch sticks for classic fries. Rinse the cut fries in cold water until the water runs clear to remove excess starch, then drain and pat very dry with a kitchen towel or paper towels. For crisper fries, soak in cold water for 30 minutes, then drain and dry thoroughly.

Fry — first fry (blanch)

In a deep skillet or Dutch oven, heat oil to 300°F (150°C). If you don't have a thermometer, heat over medium and test a single fry — it should produce gentle bubbling but not vigorous. Fry the cut potatoes in batches for 4–6 minutes until softened but not browned. Remove with a slotted spoon to a paper towel–lined tray and let drain.

Fry — second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched potatoes in batches for 2–3 minutes until golden and crisp. Remove to a wire rack or paper towels, immediately season with kosher salt (about 1/4 tsp per batch), black pepper, and optional garlic powder while hot.

Finish

Transfer fries to serving plates alongside burgers. For service, offer additional River & Fort Aioli as a dipping sauce.

River & Fort Burger Recipe