Cheeseburger* Recipe

Wash and peel potatoes. Cut into 1/4–1/2 inch sticks. Rinse cut potatoes under cold water until water runs clear to remove starch, then pat dry thoroughly with a clean towel.

Heat oil in a deep pot or fryer to 325°F (163°C). Blanch the fries in two batches for 3–4 minutes until they are softened but not browned. Remove and drain on a wire rack or paper towel.

Increase oil temperature to 375°F (190°C). Fry blanched fries in batches for 2–3 minutes until golden brown and crisp. Drain on paper towels and immediately season with 1 tsp kosher salt. Keep warm in a low oven (200°F/95°C) while finishing burgers.

If using store-bought Russian dressing, measure 1/4 cup. To make a quick Russian dressing: mix 3 tbsp mayonnaise, 1 tbsp ketchup, 1 tsp prepared horseradish (optional), 1 tsp sweet pickle relish, a pinch of smoked paprika and salt to taste. Stir until smooth.

For dijonaise, combine 1 tbsp mayonnaise with 1 tbsp Dijon mustard and whisk to a smooth emulsion. Taste and adjust salt if desired.

Divide the 1 lb dry-aged ground beef into four equal portions (~4 oz each). Lightly form each portion into a loose ball; do not overwork the meat.

Preheat a heavy cast-iron griddle or skillet over medium-high heat until very hot. Add 1 tbsp vegetable oil and spread to coat the surface.

Place two beef balls on the hot griddle about 3 inches apart. Using a sturdy spatula (or a second spatula) and a piece of parchment or wax paper between spatula and meat if desired, press each ball firmly and quickly into a thin patty (smash) about 1/4 inch thick. Hold pressure for 10–15 seconds to create good contact and a nice crust.

Season the exposed top of the patties immediately with a pinch of kosher salt and freshly ground black pepper. Let cook undisturbed for 2–3 minutes until edges are browned and crisp.

Flip the patties with a thin spatula. Immediately place a slice of sharp American cheddar on each patty so it begins to melt. Press gently to ensure contact. Cook for another 45–90 seconds until cheese has melted and patties are cooked through. Repeat the smash process with the remaining two beef balls to make the second layer of patties.

Toast the buns on the griddle: brush cut sides with 1 tbsp melted butter and toast face-down on the griddle until golden, about 30–45 seconds.

Assemble each burger: spread about 1 tbsp Russian dressing on the bottom bun, place one cheese-topped patty, add a small smear (about 1 tsp) of dijonaise on the patty, place the second cheese-topped patty on top, add shredded shrettuce (about 1/2 cup per burger), and top with 3 pickle slices. Finish with the top bun spread with a light layer of dijonaise or Russian if desired.

Serve immediately with a side of hot fries and optional extra Russian dressing for dipping.