Dave’s 209: Burgers, Fries, Shakes & More Recipe

Make the patties

In a medium bowl, add 1 lb ground beef, 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp Worcestershire sauce, 1/4 cup finely diced yellow onion and 1/2 tsp garlic powder. Gently mix with your hands or a fork until just combined — do not overwork the meat. Divide into four equal portions (about 4 oz each) and gently form into patties about 3.5 inches in diameter and roughly 3/4 inch thick. Make a shallow thumb indentation in the center of each patty to prevent doming during cooking.

Cook the patties

Heat a large cast-iron skillet or griddle over medium-high heat until smoking just begins, then add 1 tbs vegetable oil and swirl to coat. Place patties in the hot pan leaving space between them. Cook undisturbed 3 minutes until a deep brown crust forms. Flip once and cook 2–3 more minutes for medium (adjust 1–2 minutes more for medium-well). During the last 30–45 seconds of cooking, add a slice of American cheese to each patty, cover the pan briefly with a lid to melt the cheese.

Toast the buns & assemble

Butter the cut sides of 4 burger buns with the 2 tbs softened butter. In a separate skillet or the same griddle (clear a spot), toast buns butter-side down over medium heat until golden, about 1–2 minutes. To assemble: spread about 1–2 tbs of Dave’s Special Sauce on the bottom bun, add a lettuce leaf, place the cheeseburger patty, add tomato slice, a few red onion rings, two pickle slices, more sauce on the top bun if desired, and close. Serve immediately.

In a small bowl combine 1/2 cup mayonnaise, 2 tbs ketchup, 1 tsp Dijon mustard, 1 tbs sweet pickle relish, 1 tsp apple cider vinegar, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp smoked paprika, 1/4 tsp salt and 1/8 tsp black pepper. Whisk until smooth. Taste and adjust seasoning — for brighter flavor add a little more vinegar or relish. Refrigerate at least 15 minutes (can be made up to 3 days ahead) to let flavors meld.

Prep and soak

Peel (optional) and cut 2 large Russet potatoes into 1/4- to 3/8-inch sticks. Place cut potatoes in a bowl and cover with 6 cups cold water. Soak at least 30 minutes, up to 2 hours, to remove excess starch. Drain and rinse under cold water until water runs clear. Spread on a clean towel or paper towels and pat dry thoroughly.

Coat and fry (two-step frying)

Toss dried fries with 2 tbs cornstarch until evenly dusted — this helps crispness. Heat 4 cups vegetable oil in a heavy Dutch oven or deep fryer to 325°F (163°C). Fry potatoes in batches, not overcrowding, for 3–4 minutes until soft and pale (blanch). Remove to a wire rack lined with paper towel and let cool 5 minutes. Increase oil temperature to 375°F (190°C). Fry the blanched fries again in batches for 2–3 minutes until golden and crisp. Drain on paper towels, immediately season with 1 tsp fine sea salt and 1/4 tsp freshly ground black pepper, toss lightly, and serve hot.

In a blender add 3 cups vanilla ice cream, 3 tbs chocolate syrup, 1 tsp unsweetened cocoa powder and 3/4 cup whole milk. Pulse briefly to combine, then blend on medium-high for 10–20 seconds until smooth and thick but still drinkable. If too thick, add up to 2 tbs more milk and pulse; if too thin add a few more tablespoons of ice cream. Pour into chilled glasses, top with whipped cream and chocolate shavings or sprinkles if using. Serve immediately with a straw and long spoon.