Name: Victoria's Tavern Downtowns Cheeseburger & Fries Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb ground beef (80/20); 1 tsp kosher salt; 0.5 tsp black pepper, freshly ground; 1 tbs Worcestershire sauce; 1 tsp vegetable oil; 4 to taste American cheese slices; 4 count burger buns; 2 tsp unsalted butter, softened (for buns); 0.5 count red onion, thinly sliced; 1 count ripe tomato, sliced; 4 leaves leaf lettuce; 4 tsp ketchup; 2 tsp yellow mustard; 8 slices pickles, sliced; 2 count russet potatoes, peeled (or scrubbed well); 4 cups cold water (for soaking); 1 tbs cornstarch; 1 cup vegetable oil (for frying); 1 tsp kosher salt (for seasoning); 0.25 tsp black pepper (optional)

Method

Cheeseburgers (makes 4)

1
Make and shape patties
Place ground beef in a large bowl. Add kosher salt, black pepper, and Worcestershire sauce. Gently combine with your hands or a fork until just mixed—do not overwork. Divide into 4 equal portions (about 4 oz each). Shape each portion into a patty about 3/4 inch thick and make a shallow dimple in the center of each patty with your thumb (this prevents puffing).
2
Preheat pan
Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat for 3–4 minutes until hot. Add 1 tsp vegetable oil and swirl to coat the surface.
3
Cook patties
Place patties in the hot skillet, leaving space between them. Cook without moving for 3–4 minutes until a brown crust forms. Flip and cook an additional 3 minutes for medium (adjust time ±1 minute for desired doneness). During the last 1 minute of cooking, place a slice of American cheese on each patty and cover the pan briefly (30–60 seconds) to melt the cheese.
4
Toast buns
While patties cook, butter the cut sides of the buns lightly with the softened butter. After removing the patties, place buns cut-side down in the same skillet for 30–60 seconds until lightly toasted and golden. Remove and keep warm.
5
Assemble burgers
Place a lettuce leaf on the bottom half of each bun, add the cheesy patty, top with tomato slice, several rings of red onion, pickles, a teaspoon of ketchup and a half-teaspoon of mustard (adjust to taste). Cap with the top bun and serve immediately alongside fries.

Fries

6
Prepare potatoes
Cut each potato into 1/4–1/2 inch sticks for classic fries. Place cut fries in a large bowl and cover with cold water. Refrigerate or let sit for at least 20 minutes (or up to 2 hours) to draw out starch.
7
Par-dry and toss with cornstarch
Drain the soaked fries and pat very dry with clean kitchen towels or paper towels. Transfer to a bowl and sprinkle 1 tablespoon cornstarch over them. Toss until evenly coated—this helps create a crisp exterior.
8
Heat oil
Pour vegetable oil into a heavy pot or deep fryer to a depth of about 1.5–2 inches. Heat the oil to 325°F (160°C) for the first fry. If you don't have a thermometer, test by dropping a small piece of potato in: it should bubble steadily but not aggressively.
9
First fry (blanch)
Working in a single layer (do not overcrowd), fry the potatoes for 3–4 minutes until soft but not browned. Use a slotted spoon to transfer fries to a paper-towel-lined tray to drain and cool for 5 minutes.
10
Second fry (crisp)
Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes until golden brown and crisp. Remove with a slotted spoon and drain on fresh paper towels. Immediately season with kosher salt and a little black pepper, tossing gently to coat.
11
Serve
Serve fries hot alongside cheeseburgers. Provide ketchup or your preferred dipping sauce.

Cheeseburger & Fries Recipe

Ingredients

Cheeseburgers (makes 4)

Fries

Method

Cheeseburgers (makes 4)

Make and shape patties

Preheat pan

Cook patties

Toast buns

Assemble burgers

Fries

Prepare potatoes

Par-dry and toss with cornstarch

Heat oil

First fry (blanch)

Second fry (crisp)

Serve

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