Gheeseburger Recipe

Form patties

Divide the 1 lb ground beef into 2 equal portions (about 8 oz each). Lightly shape each portion into a 3/4-inch thick patty slightly wider than the buns. Do not overwork the meat. Make a shallow dimple in the center of each patty with your thumb to reduce bulging while cooking. Season both sides liberally with 1 tsp kosher salt, 1/2 tsp black pepper, 1/4 tsp garlic powder and 1/4 tsp onion powder.

Preheat skillet

Place a heavy skillet or cast-iron pan over medium-high heat. Add 1 tablespoon ghee and allow it to heat until shimmering but not smoking (about 1–2 minutes).

Cook patties

Add the patties to the hot skillet, leaving space between them. Cook undisturbed for 3–4 minutes to develop a good sear. Flip and immediately add 1 tablespoon ghee around the patties. Cook the second side for 3 minutes for medium (adjust time for desired doneness). During the last 60–90 seconds of cooking, place two slices of white cheddar on each patty and cover the pan with a lid to melt the cheese quickly.

Rest patties

Transfer the patties to a plate, tent loosely with foil, and rest for 3–5 minutes while you prepare buns and fries. Resting helps redistribute juices.

Toast buns

Spread about 1/2 tablespoon softened butter on the cut sides of each bun. Return the skillet to medium heat (wipe out if there are heavy burnt bits) and add the bun cut-sides down. Toast until golden, 1–2 minutes. Remove and set aside.

Assemble burgers

Spread about 2 tablespoons of the prepared ghee-mayo on the bottom bun. Layer lettuce (2 leaves per burger), tomato slice, a cheesed patty, 4 pickle slices, a few red onion rings, and the top bun spread with remaining ghee-mayo. If desired, brush the top bun with 1/2 tsp melted ghee for extra gloss and flavor.

While patties cook, whisk together 1/2 cup mayonnaise, 1 tsp Dijon mustard, 1/2 tsp apple cider vinegar and 1 tsp melted ghee in a small bowl until smooth. Taste and adjust seasoning; add 1 tsp hot sauce if you want a spicy kick. Refrigerate until ready to assemble.

Preheat and prepare potatoes

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it. Cut the scrubbed russet potatoes into 1/4–1/2-inch sticks for fries. Place the cut fries in a large bowl of cold water and soak 15–30 minutes to remove excess starch (if short on time soak 15 minutes).

Par-dry and coat

Drain the fries and pat completely dry with a clean towel. Return to a dry bowl and toss with 1 tsp cornstarch until lightly coated. Add 2 tablespoons melted ghee, 1/2 tsp paprika, 1/4 tsp garlic powder and 1 tsp kosher salt; toss to coat evenly.

Bake fries

Arrange the fries in a single layer on the prepared sheet, leaving space between pieces. Bake 18–25 minutes, flipping once halfway through, until edges are golden and crisp. For extra crispness, broil 1–2 minutes at the end while watching carefully.

Finish fries

Remove fries from oven, season with additional salt to taste, and if desired toss with 1 teaspoon extra melted ghee for sheen and flavor. Serve immediately alongside burgers.

Plate each burger with a generous portion of fries. Serve ketchup and any remaining ghee-mayo on the side. Offer optional extra hot sauce or pickles to taste.