The Midtown Burger Recipe

Form patties

Divide the ground beef into four equal portions (about 4 oz each). Lightly form each portion into a loose ball, then flatten into 3/4-inch-thick patties about 3.5–4 inches in diameter. Do not overwork the meat — keep them loosely packed so they stay juicy.

Season

Just before cooking, season both sides of each patty with kosher salt and freshly ground black pepper.

Preheat griddle or skillet

Heat a heavy cast-iron griddle or skillet over medium-high heat until very hot (about 4–5 minutes). Add the neutral oil and spread to coat the surface.

Griddle and press

Place two patties on the hot surface (do not overcrowd). Cook without moving for 2–3 minutes until a brown crust forms on the bottom. If you want the classic flat diner-style patty, press each patty once firmly with a spatula or burger press for the first 10–15 seconds of contact, then release.

Flip and cheese

Flip the patties and immediately top each with a slice of American cheese. Cook 1–2 minutes more until cheese melts and internal temperature reaches 160°F (71°C) for well-done or 155°F (68°C) for medium-well. Remove and keep warm. Repeat with remaining two patties.

Slice onion

While patties cook, cut the yellow onion into 1/4-inch-thick slices and separate into rings.

Caramelize briefly

In a small skillet over medium heat, melt the butter. Add the onion rings and a pinch of salt. Cook, stirring occasionally, until the onions are softened and edges are golden — about 6–8 minutes for nicely browned but not fully caramelized onions. If onions finish before patties, keep them warm in the skillet on low heat.

Toast buns

Split the hamburger buns and toast cut sides on the griddle or in a skillet for 30–60 seconds until golden and slightly crisp. If using mayonnaise, spread 1 tsp on each bottom bun half.

Stacking: Place one cheesed patty on each bottom bun. Top each with a second cheesed patty (double-stack). Divide the warm grilled onions evenly over the patties, then add 6 pickle slices per burger. Cap with the top bun and press gently to set.

Prep potatoes

Wash and (optional) peel the russets. Cut into 1/3–1/2-inch thick fries. Pat the cut fries very dry with paper towels to remove surface moisture (this improves browning).

Cook fries (oven method)

Preheat oven to 425°F (220°C). Toss the dried fries with 2 tbs neutral oil, kosher salt, black pepper, and paprika (if using) on a baking sheet in a single layer. Roast 25–30 minutes, flipping once halfway, until golden and crisp at the edges. Adjust seasoning to taste and serve immediately.

or Cook fries (fry method)

Heat oil in a deep pot to 350°F (175°C). Fry potato pieces in batches for 3–4 minutes until golden and crisp. Drain on paper towels and season with salt, pepper and paprika while hot.

Serve the Midtown Burger hot with a side of fries. Offer extra pickles and ketchup or preferred condiments on the side.