Big Ass Cheeseburger Recipe

Form the patty

Divide the 1/2 pound ground beef into a single portion (the whole 1/2 lb). Gently shape into a loose ball and press into a flat patty about 4–5 inches in diameter and roughly 3/4 inch thick, with a slight depression in the center (this prevents doming). Do not overwork the meat.

Season

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

Toast the bun

Place a skillet or griddle over medium-high heat. Butter the cut sides of the bun with 1 tsp softened butter. When the skillet is hot, place the buns buttered-side down and toast until golden brown, about 30–60 seconds. Remove and set aside.

Cook the patty

Increase heat to medium-high (if using a cast-iron skillet or griddle). Add a light swipe of neutral oil if needed and place the patty on the hot surface. Cook undisturbed for 3–4 minutes to develop a crust. Flip and cook the second side 2–3 minutes for medium (adjust ±1 minute for desired doneness). One minute before the patty is done, place 2 slices of American cheese on the patty and cover the skillet with a lid or a heat-safe bowl to melt the cheese quickly, about 30–60 seconds.

Assemble

Spread 1 tablespoon mayonnaise on the bottom bun and 1/2 tsp yellow mustard + 1/2 tsp ketchup on the top bun. Place the cheesy patty on the bottom bun, add leaf lettuce, 2 slices of tomato, and 1/4 cup thinly sliced onion if using. Cap with the toasted top bun and press gently to set.

Cut potatoes

While the burger rests, cut the scrubbed russet potato into fries: slice lengthwise into 1/3–1/2-inch thick planks, then stack and cut into sticks. Keep cut fries in a bowl of cold water to remove excess starch for at least 10 minutes (or up to 30 minutes).

Dry and preheat oil

Drain the fries and pat completely dry with clean kitchen towels or paper towels. Meanwhile, pour about 2 cups neutral oil into a medium pot and heat to 325°F (163°C) for the first fry if you have a thermometer. If not using a thermometer, heat until a small piece of potato sizzles gently.

First fry (blanch)

Working in batches if necessary, fry the dried fries at 325°F (163°C) for 3–4 minutes until they are soft and pale (not browned). Remove with a slotted spoon to a paper-towel-lined tray and let rest for a few minutes.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 1.5–3 minutes until golden brown and crisp. Remove to paper towels, season immediately with 1/2 tsp kosher salt and 1/8 tsp freshly ground black pepper.

Alternative oven fries

If you prefer oven fries: toss cut and dried fries with 1 tbsp oil and a pinch of salt. Spread on a single layer on a baking sheet and bake at 425°F (220°C) for 25–30 minutes, flipping once, until golden and crisp. Season after baking.

Place the assembled cheeseburger on a plate beside a generous handful of fries. Serve immediately while burger and fries are hot. Provide ketchup or preferred dipping sauces on the side.