Beef Burger Recipe
Beef patty, cheese and mayo in a toasted brioche bun with chips.
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 Patties
Buns & Toppings
Chips (Fries)
Method
Burger Patties
- 1
Form patties
Place ground beef in a bowl. Add kosher salt, black pepper, and Worcestershire sauce. Gently mix with your hands until combined — do not overwork. Divide into two equal portions and form into patties about 4.5 inches (11 cm) wide and about 3/4 inch (2 cm) thick, making a shallow indentation in the center of each patty with your thumb to prevent doming while cooking.
- 2
Cook patties
Heat a heavy skillet or cast-iron pan over medium-high heat. Add 1 tablespoon neutral oil and swirl to coat. When shimmering and just beginning to smoke, add the patties (indentation up). Cook without disturbing for 3–4 minutes until a deep brown crust forms. Flip and cook an additional 2–3 minutes for medium (adjust time for desired doneness). During the last 1 minute of cooking, place a slice of cheddar on each patty, cover the pan briefly or place a lid to help the cheese melt. Remove patties to a plate and let rest for 2 minutes.
Buns & Assembly
- 3
- 4
Prepare mayo and veggies
Evenly divide the mayonnaise between the two bottom buns (about 1.5 tablespoons each). Place one lettuce leaf and two tomato slices on each bottom bun.
- 5
Assemble burgers
Place the cheese-topped patty on each prepared bottom bun. Cap with the toasted top bun. Serve immediately alongside chips.
Chips (Fries)
- 6
Prep potatoes
Peel (optional) and cut russet potatoes into 1/3-inch (8 mm) thick sticks for chips. Place cut potatoes in a bowl of cold water and soak for at least 15 minutes (or up to 1 hour) to remove excess starch. Drain and pat completely dry with a clean kitchen towel or paper towels.
- 7
Fry chips
In a heavy-bottomed pot or deep fryer, heat 2 cups vegetable oil to 325°F (160°C) for the first fry. Working in batches, add potatoes and fry for 3–4 minutes until cooked through but not browned. Remove to a paper-towel-lined tray. Increase oil temperature to 375°F (190°C). Fry the potatoes again in batches for 1.5–3 minutes until golden and crisp. Drain on paper towels and immediately season with sea salt and black pepper.