Name: Wood Taverns Tavern Burger With French Fries Recipe
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.25 lb ground chuck (80/20); 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 1 tbs Worcestershire sauce; 1 tbs vegetable oil (for griddle/pan); 4 each acme soft buns (or soft hamburger buns); 4 each American cheese slices; 1 each yellow onion; 4 leaves iceberg lettuce; 1 each ripe tomato; 8 slices dill pickle slices; 0.25 cups mayonnaise; 2 tsp yellow mustard; 2 tsp ketchup; 2 tsp unsalted butter (softened, for toasting buns); 2 each russet potatoes (medium); 1 cups canola or vegetable oil (for frying or shallow frying); 1 tsp fine salt; 0.25 tsp freshly ground black pepper; 1 tsp cornstarch (optional, for extra crispiness)

Method

Burgers (makes 4)

Prep patties

Place the ground chuck in a bowl. Add kosher salt, black pepper, and Worcestershire sauce. Gently mix with your hands or a fork until just combined — do not overwork. Divide into 4 equal portions (about 5 oz each). Form into round patties about 3/4 inch thick and slightly wider than the buns. Make a shallow indentation in the center of each patty with your thumb to reduce puffing during cooking.

Preheat & cook

Heat a cast-iron skillet or heavy griddle over medium-high heat until very hot, about 4–5 minutes. Add 1 tablespoon vegetable oil and swirl to coat. Place patties on the hot surface and cook without moving for 3–4 minutes until a brown crust forms. Flip and cook another 2–3 minutes for medium; adjust 1–2 minutes for rarer or longer for well-done. Place a slice of American cheese on each patty during the last 30–60 seconds and cover the pan briefly to melt the cheese.

Toast buns

While patties cook, split the Acme soft buns and spread softened butter on cut sides. After removing the patties, place buns butter-side down on the same skillet/griddle until golden and toasted, about 30–60 seconds.

Assemble burgers

Spread about 1 tablespoon mayonnaise on the bottom bun, 1/2 teaspoon mustard and 1/2 teaspoon ketchup on top if desired. Place a lettuce leaf on the bottom bun, add the cheeseburger patty, top with 2 pickle slices, a couple thin slices of onion and a tomato slice. Cap with the top bun and serve immediately.

Toppings & Fixins

Prepare vegetables while patties rest. Thinly slice the onion into rings (separate rings). Wash and dry lettuce leaves. Slice the tomato into 4 even slices. Lay out pickles. Mix mayonnaise, remaining mustard, and ketchup together if you prefer a combined sauce; otherwise portion as described in burger assembly. Ensure all toppings are ready to assemble before the burgers are finished so they stay hot.

French Fries (serves 4)

Prep potatoes

Peel the russet potatoes if desired (skins can be left on for a more rustic fry). Cut into 1/4- to 3/8-inch sticks for classic fries. Place cut fries in a bowl of cold water and soak for 20–30 minutes to remove excess starch; this yields crisper fries. After soaking, drain and pat completely dry with kitchen towels.

Par-cook (optional for extra crisp)

If you want crisper restaurant-style fries, toss the dried fries with 1 teaspoon cornstarch and a pinch of salt. Heat oil in a heavy pot to 325°F (if you have a thermometer) or medium heat. Fry potatoes in batches for 3–4 minutes until soft but not browned. Remove to a wire rack or paper towel-lined sheet and let rest 5 minutes.

Finish frying

Increase oil temperature to 375°F (or raise heat to medium-high). Fry the par-cooked (or raw if skipping par-cook) potato batches for 2–3 minutes until golden and crisp. Use a slotted spoon to transfer fries to a paper towel-lined tray and immediately season with fine salt and a little black pepper. Keep batches warm in a low oven (200°F) if needed until serving.

If shallow-frying in a skillet: heat about 1 cup oil over medium-high so oil shimmers but doesn’t smoke. Fry in a single layer in batches, turning occasionally, about 6–8 minutes per batch until golden and crisp. Drain and season as above.