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Ingredients
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Sinkburger (burger patty and assembly)
Herbies Fries
Method
Sinkburger (burger patty and assembly)
Form patties
Divide the 1 lb ground beef into two equal portions (approx. 8 oz each). Gently form each portion into a patty about 3/4 inch thick and slightly larger than the bun. Do not overwork the meat. Make a shallow dimple in the center of each patty with your thumb to reduce puckering while cooking.
Season patties
Season both sides of each patty evenly with 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1/8 tsp garlic powder per patty (total amounts in ingredients).
Prep buns and toppings
Spread 2 tsp mayonnaise on the bottom half of each bun and 2 tsp mayonnaise on each top half if desired. On the bottom bun, layer a lettuce leaf, two tomato slices, two red onion slices, and four pickle chips to reserve. Mix the mustard and ketchup together and keep as a finishing sauce (2 tsp each total).
Cook patties
Heat a large skillet or grill over medium-high heat and add 1 tbs vegetable oil or brush the grill. When very hot, add the patties. Cook 3-4 minutes without moving for a good sear. Flip and immediately place one slice of cheddar cheese on each patty. Cook another 3-4 minutes for medium (internal temperature ~160°F/71°C) or adjust time to desired doneness. During the last minute, add 1 tbs unsalted butter to the pan and spoon the melted butter over the patties to baste.
Toast buns and assemble
While patties rest 2 minutes after cooking, place buns cut-side down in the pan for 30-45 seconds until lightly toasted and golden. To assemble each Sinkburger: spread a thin layer of the ketchup-mustard mixture on the top bun, place the rested patty with melted cheese on the bottom bun over the lettuce/tomato/onion/pickles, add any extra condiments to taste, and cap with the top bun.
Herbies Fries
Prep potatoes
Scrub the 2 medium russet potatoes and cut into 1/3–1/2-inch thick fries. For extra-crisp fries, soak the cut potatoes in cold water for 20–30 minutes, then drain and pat completely dry with a clean kitchen towel.
Optional toss with cornstarch
If you soaked and dried the potatoes, toss them lightly with 1 tsp cornstarch to help create a crisp coating. Shake off any excess.
Season and cook (oven method)
Preheat oven to 425°F (220°C). On a baking sheet, toss the fries with 3 tbs vegetable oil, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 1 tsp kosher salt, and 1/4 tsp black pepper so they are evenly coated. Spread in a single layer with space between fries. Bake for 20 minutes, flip fries, then bake another 10–15 minutes until golden and crisp. Remove from oven and immediately toss with 1 tsp finely chopped parsley (optional).
Or cook (stovetop/fry method)
Heat a deep skillet with about 1/2 inch oil (or use a fryer) to 350°F (175°C). Fry the dried potatoes in batches for 4–6 minutes until golden and crisp. Transfer to a paper towel-lined tray and season immediately with the garlic powder, smoked paprika, salt, pepper, and parsley.
Serve fries
Portion fries alongside the assembled Sinkburger. Offer ketchup or your preferred dipping sauce.