Roy's Cheese Burger Recipe

In a small bowl combine mayonnaise, ketchup, sweet pickle relish, white wine vinegar, sugar, hot sauce (if using), salt and pepper. Stir until smooth. Cover and refrigerate until ready to assemble (at least 15 minutes to let flavors meld).

Prepare Potatoes

Peel the russet potatoes and cut into 1/4" (6 mm) sticks. Rinse well under cold water to remove excess starch, then soak in cold water for at least 20 minutes (or up to 2 hours) to crisp.

Heat Tallow

Pour beef tallow into a heavy pot or deep-fryer and heat to 325°F (163°C) for the first blanch. If you don't have a thermometer, heat until a small piece of potato bubbles gently.

First Fry (Blanch)

Drain and thoroughly dry the soaked fries. Fry in batches at 325°F (163°C) until tender and starting to look pale and slightly golden, about 4–6 minutes. Remove to a wire rack or paper towel-lined tray to drain and cool.

Final Fry

Increase oil temperature to 375°F (190°C). Fry the cooled fries in batches until golden brown and crisp, about 2–3 minutes. Drain on paper towels and immediately season with 1/2 tsp fine sea salt. Keep warm in a low oven (200°F/93°C) while you cook the burgers.

Portion and Prep

Divide 1 lb of 80/20 ground beef into four equal portions (~4 oz each) but keep them loosely packed. Do not overwork the meat. Form each portion into a loose ball about 2.5–3" in diameter.

Preheat Griddle

Heat a heavy cast-iron griddle or skillet over high heat until very hot. Add 1 tablespoon neutral oil and heat until shimmering.

Double Smash Technique

Place two meat balls onto the hot griddle, spaced apart. Using a sturdy spatula or burger press covered with parchment and a second spatula on top if needed, smash each ball firmly and quickly to a thin patty (about 1/8"–1/4" thick). Season the exposed patties immediately with a light sprinkle of salt and pepper. Repeat with the remaining two balls so you have four thin patties total.

Cook First Side

Cook the smashed patties without moving them until deep browned and edges are crisp, about 2–3 minutes.

Flip, Stack and Cheese

Flip each patty and quickly season the cooked side with a small pinch of salt. Immediately place a slice of American cheese on two of the patties (these will be the top patties), then place the second cooked patty on top of each cheese-covered patty to create a double-patty stack. Press gently with the spatula to fuse the cheese and patties and cook another 30–45 seconds until cheese is melted through and stacks are cooked.

Toast Buns

While the second side cooks, spread softened butter on the cut sides of brioche buns. Toast them on the griddle until golden brown, about 30–45 seconds. Remove buns and keep warm.

Rest

Remove burger stacks from the griddle and let rest for 1 minute on a rack so juices redistribute and cheese sets slightly.

Spread about 1 tablespoon of Thousand Island sauce on the bottom bun. Layer with lettuce leaf, two tomato slices, place the double cheese-patty stack on top, add red onion rings and pickle slices, then spread a thin layer of sauce on the top bun and close. Press gently.

Serve burger immediately with 1/2 lb of freshly cooked fries on the side.