Cheeseburger & Fries Recipe

Prepare patties

Divide the ground beef into 4 equal portions (about 4 oz / 115 g each). Gently form each portion into a patty about 3/4" thick and roughly the diameter of the buns. Avoid overworking the meat to keep patties tender.

Season

Season both sides of each patty with salt and black pepper. If using, lightly mix Worcestershire sauce into each patty or brush it on top before cooking.

Preheat pan or grill

Heat a heavy skillet or grill over medium-high heat. Add 1 tablespoon vegetable oil to the pan and let it shimmer (or lightly oil the grill grates).

Cook patties

Place patties on the hot surface and cook undisturbed 3–4 minutes until a browned crust forms. Flip and cook 2–3 more minutes for medium doneness. In the last minute of cooking, place a slice of cheddar on each patty and cover the pan or close the grill to melt cheese (about 1 minute). Adjust time for preferred doneness.

Toast buns

While patties rest 2–3 minutes, spread softened butter (or brush oil) on cut sides of buns. Toast cut sides in a separate skillet over medium heat or on the grill until golden, about 1–2 minutes.

Assemble burgers

Spread mayonnaise on the bottom bun and ketchup + mustard on the top bun (or as desired). Place lettuce leaf on the bottom bun, add the cheeseburger patty, top with tomato slice, red onion, and pickles. Close with top bun and serve immediately.

Prepare potatoes

Wash and peel potatoes if desired. Cut each potato into even matchstick fries about 1/4" to 3/8" thick. Place cut fries in a large bowl of cold water and soak at least 20 minutes (or up to 2 hours) to remove excess starch.

Dry and season

Drain the potatoes and rinse under cold water. Spread on clean kitchen towels or paper towels and pat thoroughly dry — moisture prevents crisping. If using, toss dried fries with 1 teaspoon cornstarch to help crisping.

Heat oil

Pour about 1" depth of vegetable oil into a heavy pot or deep skillet and heat to 325°F (160°C) for the first fry. If you don’t have a thermometer, heat until oil shimmers and a small piece of potato bubbles gently.

First fry (blanch)

Fry potatoes in batches (don’t overcrowd) for 3–4 minutes until they are cooked through but not browned. Remove with a slotted spoon to a wire rack or paper towel-lined tray and let cool for 5–10 minutes.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches 1.5–3 minutes until golden brown and crisp. Remove to a rack or paper towels and immediately season with salt and freshly ground black pepper to taste.

Alternative oven method

If you prefer baking: preheat oven to 425°F (220°C). Toss dried fries with 2–3 tbs oil and spread in a single layer on a rimmed baking sheet. Bake 20–30 minutes, flipping once, until golden and crisp. Season with salt and pepper.

Serve

Serve fries hot alongside cheeseburgers. Offer ketchup, mayonnaise, or other condiments for dipping.