Long John Silver Recipe

Prepare patties

Place the ground beef in a bowl. Add the salt, black pepper, Worcestershire sauce, and mustard. Gently mix just until combined — do not overwork. Divide the meat into two equal portions and form into patties about 4–4.5 inches wide and roughly 3/4 inch thick. Make a slight depression in the center of each patty with your thumb to prevent doming while cooking.

Toast buns

Heat a skillet or griddle over medium-high heat. Butter the cut sides of the buns lightly and toast on the hot surface until golden, about 30–60 seconds. Set aside, cut-sides up.

Cook patties

Preheat a heavy skillet or griddle over medium-high heat and add a thin film of oil or leave dry if using a well-seasoned surface. Place patties on the hot surface and cook undisturbed 3–4 minutes until a deep brown crust forms. Flip and cook another 3 minutes for medium (adjust 1–2 minutes for desired doneness). If making cheeseburgers, place cheddar slice on each patty during the last 30–60 seconds and cover briefly to melt.

Assemble burgers

On the bottom bun, spread about 1 tablespoon of Special P.H. Sauce. Layer with lettuce, tomato slice, patty (with melted cheese if using), onion slices, and pickles. Top with the bun crown. Serve immediately alongside Special P.H. Fries and extra sauce for dipping.

Combine the mayonnaise, ketchup, Dijon, sweet pickle relish, apple cider vinegar, hot sauce (if using), garlic powder, paprika, and salt in a small bowl. Whisk until smooth and well blended. Taste and adjust seasoning — add more vinegar for tang, more relish for sweetness, or more hot sauce for heat. Cover and chill at least 15 minutes to allow flavors to meld. Yield: roughly 3/4 cup.

Prep potatoes

Peel (optional) and cut the russet potatoes into 1/4–1/3-inch matchstick fries or your preferred fry shape. Place cut potatoes in cold water and rinse until water runs clear to remove excess starch. Drain and pat completely dry with kitchen towels — this is important for crispness.

Coat and season

In a large bowl, toss the dried potato sticks with the cornstarch until evenly dusted. In a small bowl combine garlic powder, smoked paprika, onion powder, kosher salt, and black pepper. Toss the dusted fries with about half the seasoning mix to lightly coat.

Fry (two-stage for best crispness)

Heat vegetable oil in a heavy pot or deep-fryer to 325°F (160–165°C). Fry the potatoes in batches so they have room to move — about 3–4 minutes per batch — until pale and just tender but not browned. Remove to a wire rack or paper towels to drain. Increase oil temperature to 375°F (190–195°C). Fry the par-cooked potatoes again in batches for 2–3 minutes until golden brown and crisp. Drain well on paper towels.

Finish and serve

While still hot, toss the fries in the remaining seasoning mixture to evenly coat. Taste and add additional salt if needed. Serve immediately with Special P.H. Sauce on the side.