Rec Room Burger And Fries (teens) Recipe

Prep toppings and buns

Wash and pat dry lettuce leaves. Slice tomato into 4 even slices. Thinly slice half an onion. Split buns and spread about 1/2 tablespoon softened butter on cut sides of each bun; set aside.

Form patties

Place 1 lb ground beef in a bowl. Sprinkle 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder and 1/2 tsp onion powder over the meat. Gently mix with your hands or a spoon until just combined (do not overwork). Divide meat into 4 equal portions and gently form into patties about 3/4 inch thick and slightly wider than the buns. Make a shallow indentation in the center of each patty with your thumb to prevent puffing while cooking.

Cook patties

Heat a large skillet or griddle over medium-high heat and add 1 tablespoon vegetable oil. When oil is hot and shimmering, add patties (work in batches if needed). Cook 3-4 minutes on the first side without moving so a crust forms. Flip patties and cook another 3 minutes. Reduce heat to medium; place a slice of cheddar cheese on each patty and cover the pan for 30-60 seconds until cheese melts and patties reach an internal temperature of 160°F (71°C) for well-done. Remove to a plate and let rest 2 minutes.

Toast buns

While patties rest, return the skillet or a separate pan to medium heat. Place buttered cut sides of the bun on the hot skillet and toast 1-2 minutes until golden and fragrant. Remove from pan.

Assemble burgers

Spread about 1 tablespoon ketchup and 1/2 tablespoon mustard on bottom bun. Place lettuce, burger patty with melted cheese, a tomato slice, onion slices and two pickle slices on each. Top with the buttered toasted bun. Serve immediately with fries.

Prep potatoes

Wash and peel the potatoes if you prefer (peel optional). Cut potatoes into 1/4- to 1/3-inch thick sticks for classic fries. Rinse the cut potatoes under cold water until the water runs clear to remove surface starch. Optionally soak in a bowl of cold water for 20-30 minutes to make fries crisper, then drain and pat completely dry with clean kitchen towels or paper towels.

Heat oil

Pour about 2 cups vegetable oil into a heavy deep skillet or medium pot to reach approximately 1-1.5 inches up the side. Heat oil over medium-high heat until it reaches 350°F (175°C) or when a small piece of potato sizzles vigorously on contact.

Fry potatoes (two-step for best texture)

Working in batches to avoid overcrowding, fry potato sticks for 3-4 minutes until they are pale and just beginning to soften (blanch). Use a slotted spoon to transfer to a paper towel–lined tray. When all batches are blanched, increase oil temperature to 375°F (190°C). Return potatoes in batches and fry 2-3 minutes until golden and crisp. Remove to a paper towel–lined tray to drain.

Season fries

While still hot, sprinkle fries with 1 tsp salt, 1/2 tsp paprika and 1/2 tsp garlic powder. Toss gently to distribute seasoning evenly.

Serve

Serve fries hot alongside the assembled burgers with extra ketchup or preferred dipping sauces.