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Restaurants›The Brass Tap - Highland Village›Cheeseburger* & Fries Recipe

Cheeseburger* & Fries Recipe

Name: The Brass Tap - Highland Villages Cheeseburger* & Fries Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb ground beef (80/20); 1 tsp kosher salt; 0.5 tsp black pepper, freshly ground; 1 tbs Worcestershire sauce; 4 slices cheddar cheese slices; 4 each burger buns; 2 tbs unsalted butter, softened (for toasting buns); 2 tbs yellow mustard; 2 tbs ketchup; 8 slices dill pickle slices; 0.25 cup red onion, thinly sliced; 1 each tomato, thick slices; 4 leaves leaf lettuce; 1 tsp vegetable oil (for pan or grill); 2 each russet potatoes, medium; 2 cups vegetable oil (for frying); 1 tsp kosher salt; 0.25 tsp black pepper; 0.5 tsp paprika (optional)

Inspired by The Brass Tap - Highland Village

Time45m

Serves4

(1180 CAL.)

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Ingredients

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Cheeseburgers (makes 4 burgers)

1 lb ground beef (80/20)

1 tsp kosher salt

1/2 tsp Black pepper, freshly ground

1 tbs Original Worcestershire Sauce

4 slices cheddar cheese slices

4 each burger buns

2 tbs unsalted butter, softened (for toasting buns)

2 tbs yellow mustard

2 tbs Ketchup

8 slices dill pickle slices

1/4 cup Red onion, thinly sliced

1 each tomato, thick slices

4 leaves leaf lettuce

1 tsp vegetable oil (for pan or grill)

Fries (serves 4)

2 each russet potatoes, medium

2 cups vegetable oil (for frying)

1 tsp kosher salt

1/4 tsp black pepper

1/2 tsp paprika (optional)

Method

Cheeseburgers (makes 4 burgers)

Prepare patties

Divide the ground beef into 4 even portions (about 4 oz each). Gently form each portion into a patty about 3/4 inch thick and slightly wider than the bun; avoid overworking the meat. Make a shallow dimple in the center of each patty with your thumb to help them cook flat.

Season

Season both sides of each patty with kosher salt (about 1/4 tsp per side) and a light sprinkle of freshly ground black pepper. Brush or mix 1 tablespoon Worcestershire sauce over the top of the patties (evenly distributed among them).

Cook patties

Heat a large skillet or cast-iron pan over medium-high heat and add 1 teaspoon vegetable oil. When the oil shimmers, add the patties without crowding (cook in two batches if needed). Cook for 3-4 minutes on the first side until a brown crust forms. Flip and cook 2-3 minutes on the second side for medium doneness.

Add cheese

When patties are nearly done (about 1 minute before desired doneness), place a slice of cheddar cheese on each patty. Cover the pan with a lid for 30-60 seconds to melt the cheese.

Toast buns

While the cheese melts, spread softened butter on the cut sides of the burger buns. In a separate skillet or on a flat-top griddle over medium heat, toast the buns cut-side down 1-2 minutes until golden-brown.

Assemble burgers

Spread about 1/2 tablespoon yellow mustard and 1/2 tablespoon ketchup on the bottom half of each bun. Place leaf lettuce, a tomato slice, and a cheese-topped patty on each. Top with 2 pickle slices and a few rings of thinly sliced red onion. Finish with the top bun and serve immediately.

Fries (serves 4)

Prepare potatoes

Peel (optional) and cut the russet potatoes into 1/3- to 1/2-inch thick sticks. Rinse the cut fries under cold water until the water runs clear to remove excess starch. Drain and pat very dry with clean kitchen towels or paper towels.

Heat oil

In a deep heavy pot or Dutch oven, add 2 cups vegetable oil and heat to 325°F (160°C) for the first blanching step. If you don't have a thermometer, heat until a small piece of potato sizzles gently.

Blanch fries

Working in batches, add the dried fries to the 325°F oil and cook 3-4 minutes until they start to soften but are not browned. Remove with a slotted spoon and drain on a wire rack or paper towels. Let rest for 5-10 minutes.

Crisp fries

Increase the oil temperature to 375°F (190°C). Return the blanched fries to the hot oil in batches and fry 2-3 minutes until golden and crispy. Remove and drain on a wire rack or paper towels.

Season

While hot, toss the fries with 1 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/2 teaspoon paprika (if using) to evenly coat. Serve immediately alongside the cheeseburgers.