Big Ass Cheese Burger Recipe

Form

Divide the 1/2 lb ground beef into one ball and gently press into a patty about 3.5–4 inches in diameter and roughly 3/4 inch thick. Do not overwork the meat; handle minimally to keep it tender. Make a shallow dimple in the center with your thumb to reduce doming while cooking.

Season

Season both sides of the patty evenly with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper just before cooking.

Cook

Heat a heavy skillet or griddle over medium-high heat until hot. Add 1 tsp vegetable oil and let it shimmer. Place the patty on the hot surface and cook undisturbed for 3–4 minutes to develop a crust. Flip the patty and immediately place 1 slice of American cheese on the cooked side. Cook for another 2–3 minutes for medium doneness (adjust time ±1 minute for desired doneness). Remove from heat and tent with foil for 1 minute to melt cheese fully and rest the meat.

Toast Buns

While the patty is resting (or in a separate pan), spread 1/2 tbs softened butter on the cut sides of the bun. Place cut-side down on the same skillet or a separate pan over medium heat and toast until golden, about 1–2 minutes. Watch closely to avoid burning.

Assemble

Spread 1 tsp mayonnaise on the bottom bun and 1/2 tsp yellow mustard on the top bun (adjust to taste). Place the lettuce leaf on the mayo, add the cheese-topped patty on the lettuce, then top with 2 tomato slices and optional pickle slices. Close with the top bun. Press lightly to set.

Prep Potatoes

Wash and peel (optional) the russet potato. Cut into even matchstick fries about 1/4–3/8 inch thick. Rinse the cut fries under cold water until the water runs clear to remove excess starch. Pat thoroughly dry with paper towels—drying is essential for crispness.

Fry

In a heavy pot or deep skillet, heat 2 cups vegetable oil to 325°F (160°C) for the first fry. If you don't have a thermometer, test by dropping a small piece of potato; it should sizzle steadily. Fry the potatoes in small batches for 3–4 minutes until soft but not browned. Remove to a paper towel-lined tray. Increase oil temperature to 375°F (190°C). Fry the potatoes a second time, in batches, for 1.5–2.5 minutes until golden and crisp. Remove and drain on fresh paper towels.

Season

Immediately season the hot fries with 1/2 tsp kosher salt and 1/8 tsp freshly ground black pepper (optional). Toss to coat evenly. Serve alongside the burger.