Cheeseburger & Fries Recipe

Prepare potatoes

Wash and peel the russet potatoes if desired (peel for classic fries, leave skin on for a rustic style). Cut each potato into 1/4-inch to 3/8-inch sticks: halve lengthwise, then cut each half into 1/4-inch slabs and slice into sticks. Rinse the cut fries in cold water until the water runs clear to remove excess starch.

Soak and dry

Place the rinsed fries in a bowl of cold water and soak for 20–30 minutes (or up to 2 hours refrigerated) to draw out starch. Drain and spread the fries on clean kitchen towels or paper towels; pat very dry. Moisture will cause the oil to spit and will prevent crisping.

Heat oil

In a deep, heavy pot or Dutch oven, add approximately 3 cups vegetable oil (enough to submerge fries in batches). Clip on a thermometer and heat oil to 325°F (163°C) for the first blanch/fry.

First fry (blanch)

Working in batches to avoid crowding, fry the dried potato sticks for 3–4 minutes until they begin to soften but are not browned. Remove with a slotted spoon or spider to a cooling rack or paper towel-lined tray. Let cool 5–10 minutes. (You can refrigerate at this stage if prepping ahead.)

Second fry (crisp)

Increase the oil temperature to 375°F (190°C). Fry the blanched potatoes in batches for 2–3 minutes, or until golden brown and crisp. Remove to a rack or paper towels and immediately season with kosher salt to taste.

Form patties

Divide the 1 lb of ground beef into four equal portions (about 4 oz each). Gently form into patties about 3.5 inches in diameter and roughly 1/2 inch thick. Make a shallow indentation in the center of each patty with your thumb to reduce doming during cooking. Do not overwork the meat.

Season patties

Season both sides of each patty with kosher salt and freshly ground black pepper just before cooking.

Cook patties

Heat a large skillet or griddle over medium-high heat and add 1 tablespoon vegetable oil, spreading to coat. When the oil is shimmering and the pan is hot, place the patties in the pan (do not overcrowd; cook in two batches if needed). Cook undisturbed for 3–4 minutes until a brown crust forms on the bottom. Flip and cook the second side 2–3 minutes for medium (internal temp ~160°F for ground beef to be safe), adjusting time for desired doneness.

Add cheese

During the last 30–45 seconds of cooking, place a slice of American cheese on each patty. Cover the pan with a lid or tent with foil for 30–45 seconds to melt the cheese.

Toast buns

While the patties finish, split the hamburger buns and spread about 1/2 teaspoon softened butter on each cut face. Place buns buttered-side down in a dry skillet over medium heat and toast 30–60 seconds until golden and slightly crisp.

Assemble

Place each cheese-topped patty on the bottom half of a toasted bun. Add optional condiments or pickle slices as desired, then top with the bun crown. Serve immediately alongside the fries.

Divide fries among plates or baskets alongside the burgers. Provide ketchup and mustard on the side if desired. Serve hot.