Cheeseburger Recipe

Make patties

Divide the 1 lb ground Angus beef into 4 equal portions (about 4 oz each). Gently form each portion into a round patty about 3.5"–4" in diameter and roughly 3/4" thick. Make a shallow indentation in the center of each patty with your thumb to reduce puffing during cooking. Do not overwork the meat.

Season

Season both sides of each patty evenly with kosher salt (about 1/4 tsp per side) and freshly ground black pepper.

Preheat pan

Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat for 3–4 minutes until very hot. Add 1 tbsp vegetable oil and swirl to coat the surface.

Cook patties

Place the patties in the hot skillet without crowding (work in two batches if needed). Cook for 3–4 minutes on the first side without pressing down, until a brown crust forms. Flip and cook 2–3 minutes for medium-rare, 3–4 minutes for medium, or longer to desired doneness.

Add cheese

About 1 minute before the patties are done, place a slice of cheddar cheese on each patty. Reduce heat to low, cover the pan with a lid for about 30–60 seconds to melt the cheese.

Prepare buns

While patties finish, halve the brioche buns and spread about 1/2 tbsp softened butter on the cut sides. Toast the buns face-down in a clean skillet over medium heat for 1–2 minutes until golden and slightly crisp.

Assemble burgers

Spread about 1 tbsp mayonnaise on the bottom bun, 1/2 tsp yellow mustard, and 1/2 tbsp ketchup. Place lettuce leaf on mayo, then the cheeseburger patty, 2 pickle slices, 2–3 tomato slices, and a few rings of red onion. Spread a little mayonnaise or ketchup on the top bun and close the burger. Repeat for remaining burgers.

Prep potatoes

Peel (optional) and cut the russet potatoes into 1/4"–3/8" thick sticks. Place the cut fries in a large bowl of cold water and soak for 20–30 minutes to remove excess starch. Drain and pat very dry with clean kitchen towels.

Optional dusting

If using cornstarch, toss the dried potato sticks with 1 tsp cornstarch so they have a light, even dusting — this helps crispness.

Heat oil and fry

Heat 4 cups vegetable oil in a heavy pot or deep fryer to 325°F (160°C). Working in batches, fry the potatoes for 3–4 minutes until soft but not browned. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C) and fry the blanched fries again in batches for 2–3 minutes until golden and crisp. Drain on paper towels and immediately season with kosher salt (about 1/4 tsp per batch).

Serve

Serve fries hot alongside the cheeseburgers.