Hamburger & Fries Recipe

Form patties

Divide the 1 lb ground beef into 2 equal portions (about 8 oz each). Gently form each portion into a round patty about 3/4 inch thick and slightly wider than the bun. Do not overwork the meat. Press a shallow dimple in the center of each patty with your thumb to help them cook evenly.

Season

Season both sides of each patty with kosher salt and freshly ground black pepper. If using, brush or sprinkle 1/2 tbs Worcestershire sauce evenly across the top of each patty.

Toast buns

Heat a skillet or griddle over medium-high heat. Spread softened butter on the cut sides of the 2 buns. Place buns, buttered side down, on the hot skillet and toast until golden, about 1–2 minutes. Remove and set aside.

Cook patties

Increase heat to medium-high. Add a small drizzle of oil or a nonstick spray if needed. Add the patties and cook undisturbed 3–4 minutes until a brown crust forms. Flip and cook 2–3 minutes for medium (adjust time for desired doneness). During the last 30–45 seconds of cooking, place 2 slices of American cheese on each patty and cover the pan with a lid or a large bowl to melt the cheese, about 30–45 seconds.

Assemble burgers

Spread 1 tbs combined mustard and ketchup (mix equal parts) on the bottom bun or as preferred. Place leaf lettuce on the bottom bun, add the cheese-topped patty, then 4 pickle slices and thin slices of red onion (about 2–3 rings). Top with the bun crown and serve immediately.

Prepare potatoes

Wash and peel the 2 Russet potatoes (peel optional). Cut each into 1/4 inch to 3/8 inch matchstick fries for classic thickness. Rinse the cut fries thoroughly under cold water until the water runs clear to remove excess starch.

Soak and dry

Place rinsed fries in a bowl of cold water and soak for at least 20 minutes (or up to 2 hours) to further remove starch and help crisping. Drain and pat completely dry with clean kitchen towels or paper towels.

Optional toss

If using cornstarch, place the dried fries in a bowl and toss with 1 tsp cornstarch until lightly coated. This helps create an extra-crisp exterior.

Heat oil

In a heavy pot or deep fryer, heat vegetable oil to 325°F (160°C) for the first fry. If you don't have a thermometer, heat until a small piece of bread sizzles gently and starts to turn light golden in about 40–50 seconds.

First fry (blanch)

Working in batches if necessary, fry the potatoes at 325°F (160°C) for 3–4 minutes until softened and pale (do not brown). Remove with a slotted spoon and drain on a paper-towel-lined tray. Let rest for 5–10 minutes.

Second fry (crisp)

Raise oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes until golden brown and crisp. Remove, drain on paper towels, and immediately season with fine sea salt and a light dusting of freshly ground black pepper.

Serve

Transfer fries to a serving basket or plate alongside the assembled burgers. Serve with ketchup or your preferred dipping sauce.