Cheeseburger & Fries - Lunch Only Recipe

Name: Winchester Bar & Grills Cheeseburger & Fries - Lunch Only Recipe
Cook time: 25 min
Total time: 25 min
Yield: 1 servings
Cuisine: American
Ingredients: 1 each ground beef (80/20), formed into 6 oz balls; 0.5 tsp kosher salt; 0.25 tsp freshly ground black pepper; 1 tbs vegetable oil or canola oil (for griddle); 1 slice American cheese slices; 1 each brioche bun, split; 1 tsp butter (for toasting bun); 1 leaf green leaf lettuce; 3 slice dill pickle slices; 3 slice red onion, thinly sliced; 6 oz frozen crinkle-cut fries; 2 cups vegetable oil (for deep frying or shallow fry); 0.5 tsp kosher salt (for seasoning fries); 2 tsp ketchup; 1 tsp mustard

Inspired by Winchester Bar & Grill

Time25m

Serves1

Our favorite cheeseburger, 6 oz of never frozen griddled beef, smashed for deliciousness, topped with classic American cheese and served on a brioche bun with lettuce, pickle, and onion. Served with crinkle-cut fries.

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Ingredients

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Cheeseburger

1 each ground beef (80/20), formed into 6 oz balls

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

1 tbs vegetable oil or canola oil (for griddle)

1 slice American cheese slices

1 each brioche bun, split

1 tsp butter (for toasting bun)

1 leaf green leaf lettuce

3 slice dill pickle slices

3 slice Red onion, thinly sliced

Crinkle-cut Fries

6 oz frozen crinkle-cut fries

2 cups vegetable oil (for deep frying or shallow fry)

1/2 tsp kosher salt (for seasoning fries)

Optional condiments

2 tsp Ketchup

1 tsp Mustard

Method

Cheeseburger

Prepare patties

Season each 6 oz ball of 80/20 ground beef lightly on one side with 1/4 tsp kosher salt and a pinch of black pepper. Keep balls chilled until ready to cook.

Heat griddle

Preheat a cast-iron griddle or heavy skillet over medium-high heat until very hot (about 3–5 minutes). Add 1 tablespoon vegetable oil and spread to coat.

Sear and smash

Place the beef ball on the hot griddle, seasoned side up. Immediately press down firmly with a heavy spatula or press to form a thin patty (smashed). Hold pressure for 10–15 seconds, then release. Cook without moving until edges are deeply browned, about 2–3 minutes.

Flip and season

Flip the patty, season the cooked side with remaining 1/4 tsp kosher salt and remaining black pepper. Cook 30–60 seconds on second side to finish; patty should be crisp on edges but juicy inside.

Melt cheese

Place 1 slice American cheese on the hot patty and cover the griddle or pan with a lid or a bowl for 20–30 seconds to melt the cheese.

Toast bun and assemble

While cheese is melting, spread 1 teaspoon butter on cut sides of the brioche bun and toast face-down on the griddle until golden, about 30–45 seconds. On the bottom bun place the lettuce leaf, then the cheeseburger patty, 3 pickle slices, and 3 slices of red onion. Cap with the top bun.

Crinkle-cut Fries

Heat oil

If deep-frying: pour oil into a deep pot to give 3–4 inches depth (about 2 cups) and heat to 350°F (175°C). If shallow frying: heat 2 cups oil in a large skillet over medium-high until shimmering.

Fry fries

Add 6 oz frozen crinkle-cut fries in a single layer (work in batches if needed). Fry, stirring occasionally, until golden and crisp, about 3–5 minutes for pre-frozen fries (follow package if different).

Drain and season

Using a slotted spoon or spider, transfer fries to a paper-towel-lined tray and immediately season with 1/2 tsp kosher salt. Keep warm until serving.

Service

Place the assembled cheeseburger on a plate alongside the crinkle-cut fries. Serve immediately with optional ketchup and mustard on the side.