Name: Roy's Burger Shacks Roy’s Single Recipe
Cook time: 35 min
Total time: 35 min
Yield: 1 servings
Cuisine: American
Ingredients: 4 oz 80/20 ground beef (for smashed patty); 1 item Brioche bun (top); 1 item Brioche bun (bottom); 1 slice American cheese slice; 1 leaf Iceberg or butter lettuce leaf; 2 slices Tomato; 3 rings Red onion; 3 slices Dill pickle slices; 0.5 tsp Kosher salt; 0.25 tsp Fresh ground black pepper; 1 tsp Neutral oil (for griddle); 2 tbs Mayonnaise; 1 tsp Ketchup; 1 tsp Sweet pickle relish; 0.5 tsp Yellow mustard; 0.25 tsp Apple cider vinegar; 0.125 tsp Granulated sugar; 1 dash Hot sauce (optional); 0.125 tsp Salt; 12 oz Russet potatoes, peeled; 3 tbs Beef tallow (rendered); 0.5 tsp Fine sea salt; 0.125 tsp Ground black pepper

Method

Burger

Form patty

Divide 4 oz of 80/20 ground beef into a loosely packed ball; do not overwork. Season one side lightly with half of the kosher salt and black pepper.

Heat griddle

Preheat a cast-iron griddle or heavy skillet over medium-high heat until very hot (thin wisps of smoke may appear). Add 1 tsp neutral oil and spread.

Smash and sear

Place the beef ball seasoned-side down on the hot griddle. Immediately press flat with a sturdy spatula or burger press to about 1/4-inch thickness. Sprinkle the exposed top with remaining salt and pepper. Cook without moving for 2 to 2½ minutes, until edges are brown and crisp.

Flip & melt cheese

Use a thin spatula to scrape and flip the patty. Immediately place one slice of American cheese on the hot patty, cover loosely with a dome or lid for 30–45 seconds to melt.

Toast bun

While the patty rests on the plate, split the brioche bun and place cut-side down on the griddle for 30–45 seconds until lightly toasted and golden. Remove from heat.

Assemble burger

On the bottom bun spread a generous tablespoon of Thousand Island sauce (see sauce section). Add lettuce leaf, tomato slices, cheese-topped smashed patty, red onion rings, and pickle slices. Top with the bun crown that has a thin spread of sauce if desired. Serve immediately alongside fries.

Thousand Island Sauce

In a small bowl combine 2 tbsp mayonnaise, 1 tsp ketchup, 1 tsp sweet pickle relish, 1/2 tsp yellow mustard, 1/4 tsp apple cider vinegar, 1/8 tsp sugar, a dash of hot sauce (optional), and 1/8 tsp salt. Whisk until smooth. Taste and adjust seasoning. Chill briefly if making ahead.

Fries

Prepare potatoes

Cut peeled russet potatoes into 1/4- to 3/8-inch fries for a classic shoe-string style. Rinse in cold water until water runs clear to remove excess starch, then dry thoroughly on clean kitchen towels or paper towels.

Pan-fry in beef tallow

Heat a heavy skillet over medium-high heat. Add 3 tbsp rendered beef tallow and let it melt and shimmer. Add the dried fries in a single layer (work in batches if needed). Cook, turning occasionally, until golden brown and crisp—about 8–12 minutes depending on thickness.

Season and finish

Remove fries to a paper towel-lined tray to drain briefly. Immediately season with 1/2 tsp fine sea salt and 1/8 tsp black pepper while hot. Serve 1/2 lb portion alongside the burger.