Hamburger With Fries Recipe

Form patty

Gently shape the 4 oz ground chuck into a patty about 3.5"–4" in diameter and roughly 3/4" thick. Make a shallow dimple in the center with your thumb to reduce doming while cooking. Handle the meat as little as possible to keep it tender.

Season

Season both sides of the patty with about 1/2 tsp of the kosher salt and the black pepper (reserve remaining salt for fries).

Cook patty

Preheat a heavy skillet or cast-iron pan over medium-high heat until very hot (about 3–4 minutes). Add a light film of oil or leave dry if pan is well seasoned. Place the patty in the pan and cook 3 minutes without moving for a good sear. Flip and cook 2–3 more minutes for medium doneness (adjust time +/- 1 minute for desired doneness). If you want cheese, add at flip and cover for 30–60 seconds to melt.

Toast bun

While the patty finishes, melt 1/2 tablespoon butter in a separate pan over medium heat. Split the bun and toast cut sides in the butter until golden, about 1 minute.

Assemble burger

Spread 1 tablespoon yellow mustard on the bottom bun. Place the cooked patty on the bun, top with 3 pickle slices, optional onion rings and lettuce as desired, then crown with the top bun.

Prepare potatoes

Peel the large russet potato if desired and cut into 1/4"–3/8" thick sticks for traditional fries. Rinse the cut fries under cold water until water runs clear to remove surface starch, then pat completely dry with clean kitchen towels or paper towels.

Heat oil

Pour about 1 cup neutral oil into a medium saucepan or deep skillet (enough to come 1–1.5" up the side) and heat over medium-high until the oil reaches 325°F (about moderate shimmer). If you don't have a thermometer, test with a small piece of potato — it should produce gentle steady bubbles.

First fry (blanch)

Working in a single layer, fry the dried potato sticks for 3–4 minutes until they are cooked through but not browned. Remove with a slotted spoon and drain on paper towels. Allow fries to rest 5 minutes (or chill briefly) — this step gives a crispier final fry.

Second fry (crisp)

Increase oil temperature to 375°F. Return the blanched fries in batches and fry for 1.5–2.5 minutes until golden brown and crisp. Remove and drain on paper towels immediately, then season with 3/4 teaspoon kosher salt while hot.

Plate the assembled hamburger with a generous portion of fries on the side. Serve with ketchup and any additional condiments. Estimated plating: place burger on one side of the plate and mound fries beside it. Serve hot.