Homemade Burger Recipe

Prepare the meat

Place ground beef in a large bowl. Add kosher salt, black pepper, Worcestershire sauce, and garlic powder. Gently mix with your hands or a fork until combined—do not overwork the meat (about 20–30 seconds) to keep patties tender.

Form patties

Divide the meat into four equal portions (about 4 oz each). Shape each portion into a round patty about 3/4" thick and slightly larger than the bun. Make a shallow dimple in the center of each patty with your thumb to reduce puffing while cooking.

Preheat pan or grill

Heat a heavy skillet, cast-iron pan, or grill over medium-high heat until hot (about 4–5 minutes). If using a pan, add 1 tsp neutral oil and let it shimmer.

Cook patties

Place patties on the hot surface. Cook without pressing for 3–4 minutes on the first side for medium doneness. Flip once and cook 2–3 minutes on the second side. During the last 30–45 seconds of cooking, place a cheddar slice on each patty and cover with a lid or tent with foil to melt the cheese.

Toast buns

While patties cook, spread softened butter on the cut sides of buns. Toast them cut-side down in a skillet or on the grill for 1–2 minutes until golden and lightly crisp.

Assemble burgers

Spread mayonnaise on the bottom bun and ketchup and mustard on the top bun (or apply to taste). Place a lettuce leaf on the bottom bun, add the cheeseburger patty, tomato slice, red onion, and pickle slices. Close with the top bun and secure with a toothpick if desired.

Prep potatoes

Wash and peel the potatoes if preferred. Cut each potato into 1/4"–3/8" thick sticks for classic fries. Place cut fries into a large bowl of cold water and soak for at least 20 minutes (or up to 2 hours) to remove excess starch—this yields crisper fries.

Dry and coat

Drain the potatoes and dry thoroughly on clean kitchen towels or paper towels. If using, toss the dried fries with 1 tsp cornstarch to help create an extra-crisp exterior; shake off any excess.

Heat oil

Pour oil into a heavy-bottomed pot or deep fryer to a depth of about 2" and heat to 325°F (160°C) for the first blanching fry. If you don't have a thermometer, heat until a small piece of potato sizzles gently but not vigorously.

First fry (blanch)

Working in batches, fry the potatoes at 325°F for 3–4 minutes until they are cooked through but not browned. Remove with a slotted spoon and drain on paper towels. Let potatoes rest for 5–10 minutes. Increase oil temperature to 375°F (190°C) for the second fry.

Second fry (crisp)

Fry the blanched potatoes in batches at 375°F for 1.5–3 minutes until golden brown and crisp. Remove, drain on paper towels, and immediately season with kosher salt and optional paprika while still hot.

Alternative oven method

If you prefer baking: toss the dried fries with 2 tbs oil, spread in a single layer on a baking sheet, and bake at 425°F (220°C) for 25–30 minutes, flipping halfway, until golden and crisp. Season with salt and paprika.