Hamburger Recipe

Form patties

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

Season

Season both sides of each patty with kosher salt and freshly ground black pepper. If using, brush or sprinkle Worcestershire sauce lightly into the surface and across the meat for extra savory flavor.

Cook patties

Heat a large skillet or griddle over medium-high heat until very hot. Add 1 teaspoon vegetable oil and spread. Place patties on the hot surface, leaving space between them. Cook undisturbed for 3-4 minutes to develop a crust. Flip once and cook another 3 minutes for medium (adjust time ±1–2 minutes for desired doneness). During the last 1 minute of cooking, place a slice of cheddar cheese on each patty and cover the pan briefly or reduce heat to melt the cheese.

Prepare toppings

While patties cook, slice tomato and onion, wash and dry lettuce, and have pickles ready. Divide mayonnaise, ketchup and mustard into small bowls or spreaders for easy assembly.

Toast buns

Spread about 1/2 tablespoon of softened butter on the cut sides of each bun. When the patties are nearly done, place buns butter-side down on the skillet or griddle for 30–60 seconds, pressing lightly, until golden and toasted. Remove and keep warm.

Assemble burgers

On the bottom bun spread 1 tablespoon mayonnaise (or to taste), add lettuce leaf, the cheese-topped beef patty, 2 pickle slices, tomato slice, and a few onion rings. Spread ketchup and mustard on the top bun (adjust amounts to taste) and place on top. Serve immediately.

Prep potatoes

Wash and peel potatoes if desired. Cut each potato into sticks about 1/4–1/2 inch thick. Rinse cut fries under cold water until the water runs clear to remove surface starch, then drain and pat completely dry with a kitchen towel.

Cook fries (oven method)

Preheat oven to 425°F (220°C). Toss the dried potato sticks with 3 tablespoons vegetable oil, 1 teaspoon kosher salt, 1/4 teaspoon black pepper and 1/4 teaspoon paprika (optional) until evenly coated. Spread in a single layer on a baking sheet lined with parchment, leaving space between fries. Bake 20–25 minutes, turning once halfway through, until golden and crisp. Remove and season with a little extra salt to taste. (Alternatively: deep-fry at 350°F/175°C in batches until golden, about 3–4 minutes per batch; drain on paper towels and salt immediately.)

Fill a tall glass with 6 ice cubes, pour 16 oz chilled cola over the ice, and garnish with a lemon wedge if desired. Serve with the burger and fries.