Buy One Burger Get One Get One 1/2 Off Recipe

Form Patties

Divide the 1 lb ground chuck into two equal portions (about 8 oz each). Gently form each portion into a patty about 3/4 inch thick, making a shallow dimple in the center with your thumb to prevent bulging during cooking. Handle meat minimally to avoid compacting.

Season

Season both sides of each patty evenly with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper per patty (total salt and pepper listed in ingredients). Brush or rub 1/2 tsp Worcestershire sauce onto one side of each patty for extra flavor.

Cook Patties

Heat a cast-iron skillet or grill over medium-high heat. Add 1 tbs vegetable oil to the pan (or oil the grill grates). When the oil is shimmering, place patties dimple-side up into the pan. Cook for 3-4 minutes without moving to develop a crust. Flip and cook 3 minutes for medium (adjust 2–4 minutes depending on thickness and desired doneness). During the last 1 minute of cooking, place a cheddar slice on each patty and cover the pan or close the grill to melt cheese.

Toast Buns

While patties finish, spread softened butter on cut sides of the 2 buns. Place buttered sides down in a separate skillet over medium heat or on the grill for 1-2 minutes until golden and slightly crisp. Remove and keep warm.

Assemble Burgers

Spread 1 tbs mayonnaise on the bottom half of each toasted bun (split the 2 tbs mayonnaise between buns). Add 2 leaves of lettuce per burger, then a tomato slice (slice the tomato into two rounds), place the cheeseburger patty, 4 pickle slices, a few thin red onion rings, then spread 1 tbs ketchup and 1/2 tbs mustard on the top bun (split ketchup and mustard across the two top buns). Close and let rest 1 minute before serving.

Prepare the tomato by washing and slicing into 1/4-inch rounds. Peel outer leaves and rinse lettuce; pat dry. Thinly slice 1/4 red onion into rings. Arrange pickles and optional add-ins (bacon, avocado, jalapeños) for guests to customize. Ensure mayonnaise, ketchup, and mustard are portioned per burger as directed above.

Prep Potatoes

Peel (optional) and cut the 2 russet potatoes into even 1/4- to 1/2-inch sticks. Rinse cut fries in cold water until water runs clear to remove excess starch. Soak in cold water for 30 minutes if time allows, then drain and dry thoroughly on clean towels.

Optional Crisping

If using cornstarch, toss the dried fries with 1 tsp cornstarch to lightly coat. This helps a crisp exterior after frying.

Fry

Heat neutral oil in a heavy pot or deep fryer to 325°F (163°C). 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 2–3 minutes until golden brown and crisp. Drain on paper towels and immediately season with 1 tsp fine sea salt while hot.

Alternative Oven Method

Toss prepped fries with 1 tbs oil and spread in a single layer on a rimmed baking sheet. Roast at 425°F (220°C) for 25–30 minutes, flipping halfway, until golden and crisp. Season with salt.

If using bacon, cook until crisp in a skillet or oven and drain on paper towel. Slice avocado and season with a pinch of salt and a squeeze of lemon if preferred. Offer pickled jalapeños on the side. Add these items to burgers during the Assemble step per guest preference.