The Rec Room Burger Recipe

Combine mayonnaise, ketchup, yellow mustard, sweet pickle relish, hot sauce, apple cider vinegar, paprika, garlic powder and salt in a small bowl. Whisk until smooth and fully combined. Taste and adjust seasoning—add more hot sauce for heat or more pickle relish for sweetness. Refrigerate while you prepare the rest (at least 15 minutes recommended).

Prep

Wash and scrub the potatoes. Cut each potato into 1/4- to 1/3-inch sticks for classic house-cut fries. Rinse the cut fries under cold water until the water runs clear to remove excess starch.

Soak & Dry

Soak the rinsed fries in a large bowl of cold water for 30 minutes (or up to 2 hours) to remove more starch for crispier fries. Drain and spread them on a clean towel or paper towels; pat very dry. If using cornstarch, toss the dry fries with 1 tsp cornstarch for an extra-crisp exterior.

Fry - First Fry (Blanch)

Heat vegetable oil in a heavy pot or deep fryer to 325°F (160°C). Fry the potatoes in batches for 3–4 minutes until soft but not browned. Remove with a slotted spoon and drain on paper towels. Let cool for 10 minutes.

Fry - Second Fry (Crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes until golden and crisp. Drain on paper towels and immediately season with kosher salt and black pepper.

Form Patties

Divide the 1 lb of ground beef into 4 equal portions (approximately 4 oz each). Gently form each portion into a patty about 3.5–4 inches in diameter and about 3/4 inch thick. Make a shallow dimple in the center of each patty with your thumb to reduce puffing during cooking. Do not overwork the meat.

Season

Season both sides of the patties with kosher salt and freshly ground black pepper just before cooking.

Cook Patties

Heat a large cast-iron skillet or griddle over medium-high heat and add 1 tbsp vegetable oil. Once the oil is shimmering, add the patties leaving space between them. Cook undisturbed for 3–4 minutes until a deep brown crust forms. Flip and cook for another 3–4 minutes for medium (internal temperature ~160°F / 71°C for well-done; adjust time for desired doneness). If using cheese, place a slice on each patty in the last minute of cooking and cover the pan to melt.

Toast Buns

While patties rest for 2–3 minutes, butter the cut sides of the brioche buns and toast them in a clean skillet or on the griddle until golden, about 1 minute.

Assemble

Spread about 1–1.5 tablespoons of The Rec Room Sauce on the bottom bun. Place lettuce (if using) and tomato slice, add the beef patty with melted cheese (if using), top with two pickle slices, spread a little sauce on the top bun, and close. Serve immediately with a generous portion of house-cut fries on the side.