Cheeseburger With Fries Recipe

Make the patties

In a large bowl, combine 1 lb ground beef, 1 tsp kosher salt, 1/2 tsp fresh ground black pepper, 1/2 tbs Worcestershire sauce and 1/4 cup finely chopped onion. Gently mix with your hands or a fork until just combined — avoid overworking. Divide into 4 equal portions and form each into a patty about 3/4-inch thick and slightly wider than the buns to account for shrinkage. Make a shallow dimple in the center of each patty with your thumb to help them cook evenly.

Preheat pan or grill

Heat a cast-iron skillet or flat-top griddle over medium-high heat until very hot (about 4–5 minutes). If using a grill, preheat to medium-high. Lightly oil the cooking surface or brush patties with a little oil to prevent sticking.

Cook the patties

Place patties on the hot surface. Cook without disturbing for 3–4 minutes until a brown crust forms. Flip and cook 2–3 minutes more for medium (cook longer for desired doneness). During the last 1 minute of cooking, place a slice of cheddar on each patty and cover the pan with a lid or tent with foil to melt the cheese (about 30–60 seconds).

Toast the buns

While patties are finishing, spread softened butter on the cut sides of 4 buns. Place buns cut-side down in a separate skillet or on the grill for 1–2 minutes until golden and toasted. Remove and keep warm.

Assemble burgers

Spread about 1 tablespoon of the sauce (see Condiments & Finish) on the bottom bun. Layer lettuce, the cheeseburger patty, tomato slice, red onion rings, and pickles. Spread a little sauce on the top bun and close. Serve immediately with fries.

Make burger sauce

In a small bowl, combine 1/4 cup mayonnaise, 2 tbs ketchup, 1 tbs yellow mustard and 1 tsp dill pickle juice (optional). Stir until smooth and taste; adjust seasoning if desired. This yields a creamy burger sauce — reserve about 1 tablespoon per burger and the rest for serving with fries.

Prep potatoes

Wash and peel (optional) 2 medium russet potatoes. Cut into 1/4- to 3/8-inch sticks for classic fries. Rinse the cut potatoes under cold water until water runs clear to remove surface starch. Pat very dry with clean kitchen towels or paper towels. For extra-crisp fries, toss the dried potato sticks with 1 tbs cornstarch to coat evenly, then shake off excess.

Heat oil

In a heavy pot or deep fryer, pour about 2 cups neutral oil (enough to give 2–3 inches of oil in a medium pot). Heat to 325°F (163°C) for the first fry. If you don't have a thermometer, heat until oil is shimmering and a small piece of potato sizzles gently.

First fry (blanch)

Working in batches to avoid overcrowding, fry the potato sticks at 325°F for 3–4 minutes until they are softened but not browned. Use a slotted spoon or spider to remove fries and drain on a wire rack or paper towels. Let them rest for 5 minutes (this step can be done ahead).

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 1.5–3 minutes until golden brown and crisp. Remove and drain on a rack or paper towels. Immediately sprinkle with 1 tsp kosher salt and 1/4 tsp black pepper (adjust to taste).

Serve fries

Transfer fries to serving plates alongside burgers. Offer remaining burger sauce for dipping.