California Burger Recipe

Form patties

Divide the 1 lb ground beef into 4 even portions (about 4 oz each). Gently form each portion into a patty about 3/4-inch thick and 3 1/2 inches in diameter. Make a shallow 1/2-inch-wide indentation in the center of each patty with your thumb to help them cook flat.

Season

Season both sides of each patty with salt and freshly ground black pepper just before cooking.

Preheat pan or grill

Preheat a heavy skillet or grill over medium-high heat until very hot (about 3–5 minutes). If using a skillet, add a light drizzle of neutral oil and wipe to coat; if using a grill, oil the grates.

Cook patties

Place patties on the hot skillet or grill. Cook without moving for 3 minutes, then flip and cook 2–3 minutes more for medium (adjust time for preferred doneness). During the last 1 minute of cooking, place a slice of cheddar on each patty, cover the skillet or close the grill lid briefly to melt the cheese.

Rest

Transfer cooked patties to a plate and loosely tent with foil. Rest 3–5 minutes to allow juices to redistribute.

Prep produce

While patties cook or rest, slice the roma tomato into 1/4-inch thick rounds, thinly slice the red onion into rings, and slice the avocado in half, remove the pit, scoop out the flesh and slice into 1/4-inch slices. Keep lettuce leaves whole and chilled.

Toast buns

Spread about 1/2 tablespoon butter on the cut side of each bun. Toast cut-side down in the hot skillet or on the grill for 1–2 minutes until golden and fragrant.

Assemble

Spread mayonnaise (or preferred condiments) on the bun bottoms. Place a lettuce leaf, then a cheddar-topped patty, 2 tomato slices, a few rings of red onion, and 2–3 slices of avocado on each burger. Cap with the bun top and press gently.

Mix mayo, mustard and ketchup together if making a burger sauce (combine 1/2 cup mayonnaise, 2 tsp mustard, 2 tsp ketchup). Adjust to taste. Spread about 1 tablespoon of sauce on the bottom bun of each burger.

Prep potatoes

Peel (optional) and cut russet potatoes into 1/4–1/2-inch fries. Rinse the cut fries in cold water until the water runs clear to remove excess starch, then pat thoroughly dry with a clean kitchen towel or paper towels.

Heat oil

In a heavy pot or deep fryer, heat vegetable oil to 325°F (163°C). Use a thermometer and keep oil at a steady temperature for initial blanching.

Blanch fries (first fry)

Working in batches, fry the dried potato sticks for 3–4 minutes until they are just tender but not browned. Remove with a slotted spoon and drain on paper towels. Let cool for 5 minutes.

Crisp fries (second fry)

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes until golden and crisp. Drain on paper towels and immediately season with fine salt.

If choosing kettle chips, portion 4 oz (about a small individual bag) into a serving bowl or place directly on the plate. No preparation required.