Western Burger Fries & Drink Recipe

Make and season patties

In a bowl combine ground beef, grated/finely chopped 1/2 cup onion, 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp smoked paprika and 1/2 tsp garlic powder. Mix gently with your hands or a fork until just combined; avoid overworking. Divide into 2 equal portions and form into patties about 1/2" thick, making a shallow dimple in the center of each to help them cook flat.

Cook patties

Heat a cast-iron skillet or heavy pan over medium-high heat until hot (about 2–3 minutes). Add a light swipe of oil if pan is not well seasoned. Place patties in the pan and cook 3–4 minutes without moving until a brown crust forms. Flip and immediately top each patty with a slice of cheddar cheese. Cook another 3–4 minutes for medium (adjust time for desired doneness). Internal temperature should reach 160°F (71°C) for well done.

Toast buns

While the patties finish, spread 1 tbs butter on each bun cut side and toast in a separate skillet over medium heat or in the broiler for 1–2 minutes until golden.

Assemble burgers

Spread about 2 tbs of Western sauce on the bottom bun. Place shredded lettuce and 3 pickle slices, then the hot cheeseburger patty. Spoon additional Western sauce on top of the patty, add onion strings (see section) and crown with the top bun. Serve immediately.

Combine 1/2 cup mayonnaise, 1/4 cup BBQ sauce, 1/4 cup finely minced onion, 1 tsp apple cider vinegar, 1/2 tsp hot sauce (optional) and 1/4 tsp salt in a small bowl. Whisk until smooth. Taste and adjust seasoning or BBQ sweetness. Refrigerate until ready to use; flavors meld after 15–30 minutes.

Prep potatoes

Cut the scrubbed russet potatoes into 1/4–3/8" thick sticks. Rinse in cold water until the water runs clear to remove starch. Drain and pat dry very thoroughly with kitchen towels; any surface moisture will cause oil splatter.

Fry (two-step method)

Heat 2 cups neutral oil in a heavy pot to 325°F (163°C). Working in batches, fry the potatoes 3–4 minutes until still pale and slightly pliable but not browned. Remove to a wire rack or paper towels. Increase oil temperature to 375°F (190°C). Fry the blanched fries again in batches 2–3 minutes until golden and crisp. Drain on paper towels and immediately season with 1 tsp kosher salt and 1/2 tsp smoked paprika while hot.

Batter onions

Separate thinly sliced onion into rings. In a bowl whisk 1/2 cup flour, 1 tbs cornstarch and 1/4 tsp salt. Add 1/2 cup cold sparkling water and whisk to a loose batter; it should coat but still be a bit thin. If too thick add a tablespoon more water.

Fry onions

Heat 1/2 cup neutral oil in a wide skillet over medium-high heat until shimmering but not smoking. Toss onion rings in the batter to coat and shake off excess. Fry in batches for 1–2 minutes, turning, until golden and crisp. Remove to paper towels and season lightly with a pinch of salt. Keep warm and crisp; they will be used as a crunchy topping for the burger.

Brew and sweeten

Place 2 black tea bags in a heatproof pitcher and pour 2 cups boiling water over them. Steep 4–5 minutes for strong tea, then remove tea bags. While tea is still hot, stir in 1/4 cup granulated sugar until dissolved. Add 2 more cups boiling water to bring volume to 4 cups and allow to cool to room temperature.

Finish and serve

Once cooled, stir in 1/2 cup fresh lemon juice. Fill two glasses with ice (about 1 cup each) and divide the iced tea between them. Garnish with lemon slices. Taste and add more sugar or lemon if desired.