Restaurants›The Hideout›The Hideout Burger Recipe

The Hideout Burger Recipe

Inspired by The Hideout
Time40m
Serves1

1/2 lb Burger with Lettuce, Tomato, Onion, and Pickle served with Fries

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Burger

Toppings & Condiments

Fries

Method

Burger

1

Form and season patty

Divide 0.5 lb of 80/20 ground beef into a single patty (half-pound). Gently form a round patty about 3/4" thick, handling minimally to avoid packing. Make a shallow dimple in the center with your thumb to prevent doming. Season both sides evenly with 3/4 tsp kosher salt and 1/2 tsp freshly ground black pepper.

2

Preheat and cook

Heat a heavy skillet or griddle over medium-high heat until very hot (about 2–4 minutes). Add 1 tablespoon vegetable oil and spread. Place the patty on the hot surface and cook undisturbed for 3½–4 minutes for medium doneness. Flip once and cook another 3½–4 minutes. If using cheese, place the slice on the cooked side during the last 1 minute and cover the pan briefly to melt.

3

Toast buns

While the burger finishes, spread 1 tsp softened butter on each bun cut-side down. Toast on a separate skillet or the griddle for 30–60 seconds until golden and slightly crisp.

4

Remove the patty and let rest for 2 minutes on a plate while you assemble. This keeps juices in the burger.

Toppings & Condiments

5

Prepare toppings

Layer the bottom bun with 1 tsp mayonnaise if using, followed by the lettuce leaf. Place the rested burger patty on the lettuce. Top the patty with 2 tomato slices, 3 onion rings (arrange to preference), and 3 pickle chips. Spread 1 tbsp ketchup and 1 tsp mustard on the top bun and place it over the assembled burger. Serve immediately.

Fries

6

Prepare potatoes

Preheat oven to 425°F (220°C) if roasting. Scrub and (optional) peel 1.5 medium russet potatoes. Cut into 1/3"–1/2" thick sticks for fries. Pat dry with a towel to remove excess moisture.

7

Season and cook

Toss cut potatoes with 2 tbsp vegetable oil, 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1/4 tsp smoked paprika (optional). For oven fries, spread in a single layer on a rimmed baking sheet and roast 22–28 minutes, flipping halfway, until golden and crisp. For pan-fry, heat 2 tbsp oil in a large skillet over medium-high heat and cook fries in batches, turning occasionally, 10–14 minutes until crisp. Drain briefly on paper towels and re-season to taste.

8

Serve fries hot alongside the assembled burger.