Rec Room Burger And Fries Recipe

Make burger sauce

In a small bowl, combine mayonnaise (1/2 cup), yellow mustard (2 tsp) and ketchup (2 tsp). Stir until smooth and refrigerate until assembly.

Prepare vegetables

Slice the tomato into 4 rounds, thinly slice the red onion, and rinse and pat dry 4 lettuce leaves. Set pickles and any optional toppings nearby for assembly.

Form patties

Divide 1 lb ground beef into four equal portions (about 4 oz each). Gently form each portion into a loose patty about 3.5-4 inches wide and roughly 1/2 inch thick; avoid overworking the meat. Make a shallow dimple in the center of each patty with your thumb to reduce puffing during cooking.

Season patties

Lightly brush each patty with 1 tbs Worcestershire sauce distributed among them (approx 1/4 tbs per patty) or mix Worcestershire into the meat before dividing. Sprinkle both sides of the patties with kosher salt (1 tsp total divided) and freshly ground black pepper (1 tsp total divided).

Toast buns

Heat a large skillet or griddle over medium-high heat. Butter the cut sides of 4 burger buns with the softened unsalted butter (2 tsp total). Place buns cut-side down on the hot skillet until golden and slightly crisp, about 1-2 minutes. Remove and keep warm.

Cook patties

Add 1 tbs vegetable oil to the hot skillet. When oil is shimmering, place patties in the pan (do not overcrowd; cook in two batches if needed). Cook about 3-4 minutes on the first side without pressing. Flip and top each patty with a slice of cheddar cheese. Cook another 2-3 minutes for medium (adjust time for desired doneness). Internal temperature should be 160°F (71°C) for well-done ground beef.

Rest and assemble

Remove patties to a plate and let rest 2 minutes. Spread about 1 tablespoon of the burger sauce on the bottom bun, place lettuce, a tomato slice, the cheeseburger patty, onion slices and two pickle chips. Add any optional toppings (bacon, jalapeños, hot sauce). Spread a little sauce on the top bun and close the burger.

Prepare potatoes

Wash and peel the 2 medium russet potatoes (peeling optional). Cut into even 1/4- to 3/8-inch sticks. Place cut fries in a large bowl of cold water and soak for 20-30 minutes to remove excess starch; this helps crispness.

Dry and coat

Drain the potatoes and lay them on clean kitchen towels or paper towels. Pat completely dry. In a large bowl, toss the dried fries with 1 tablespoon cornstarch until evenly coated (this promotes a crisp exterior).

Heat oil

In a heavy-bottomed pot or deep fryer, heat 2 cups canola oil to 325°F (163°C) for the first blanching. Use a thermometer to monitor temperature. If you don't have a thermometer, heat until oil shimmers and a small piece of potato sizzles gently.

First fry (blanch)

Working in batches to avoid crowding, fry the coated potatoes at 325°F for 3-4 minutes until they are cooked through but not browned. Remove with a slotted spoon to a wire rack or paper towels and let cool 5 minutes.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 1.5-3 minutes until golden brown and crisp. Remove to paper towels or a rack; immediately season with kosher salt (1 tsp), 1/2 tsp black pepper and 1/2 tsp garlic powder while still hot so seasoning adheres.

Divide the burgers and fries among 4 plates (or 2-4 servings depending on appetite). Serve immediately while hot. Offer extra ketchup, mustard, burger sauce and optional toppings at the table.