Tavern Burger With French Fries On Acme Soft Bun With All The Fixin's Recipe

Remove ground beef from refrigerator and let rest at room temperature for 15–20 minutes. This helps even cooking. Meanwhile, clean and prep vegetables: wash lettuce leaves and pat dry; slice tomato into 1/4-inch rounds; thinly slice the red onion into rings; slice avocado if using and toss with a dash of lemon juice to prevent browning; set pickles in a small dish.

Wash potatoes thoroughly. Using a sharp knife or a mandoline, cut potatoes into 1/4- to 3/8-inch matchstick fries. Place cut potatoes in a large bowl of cold water and soak at least 20 minutes (or up to 2 hours) to remove excess starch. Drain and rinse once more before cooking.

If using bacon, lay bacon slices on a cold pan and cook over medium heat until crisp, 8–10 minutes, turning as needed. Transfer to paper towels to drain. Keep bacon warm.

Dry and par-fry (if deep-frying)

After soaking, drain the potatoes and dry thoroughly with clean kitchen towels or paper towels. Excess moisture will cause oil splatter and soggy fries.

In a deep heavy pot or Dutch oven, heat vegetable oil to 325°F (160°C) for the first fry. If you don’t have a thermometer, heat oil until a small piece of potato sizzles gently. Cook the fries in batches for 3–4 minutes without browning — they should be softened but pale. Remove with a slotted spoon and drain on paper towels.

Turn oil heat up to 375°F (190°C). When oil reaches temperature, return fries in batches and fry 2–3 minutes until golden and crisp. Remove, drain on paper towels, and immediately season with Kosher salt, black pepper, garlic powder and smoked paprika (if using). Keep warm in a single layer on a wire rack in a low oven (200°F / 95°C) while finishing burgers.

If you prefer oven fries: toss dried potato sticks with 2 tbsp oil, spread in a single layer on a baking sheet, bake at 425°F (220°C) for 25–30 minutes, flipping halfway, until golden and crisp, then season as above.

Gently combine the ground beef, Worcestershire sauce, 1 tsp Kosher salt and 1 tsp black pepper in a bowl. Handle as little as possible — overworking makes dense burgers. Divide into 4 equal portions (about 5 oz each). Form each portion into a patty about 3/4-inch thick and slightly wider than the bun. Make a shallow dimple in the center of each patty with your thumb to minimize doming while cooking.

Heat a heavy skillet (cast iron preferred) or griddle over medium-high heat until very hot. Add a thin film of neutral oil and place patties on the hot surface. Cook without moving 3–4 minutes until a brown crust forms. Flip and immediately place a slice of your chosen cheese on each patty. Cook another 3–4 minutes for medium doneness (internal temp ~ 160°F / 71°C for 80/20), or adjust time to preferred doneness.

Optional finishing: during final 30–60 seconds, add 1 tbsp butter to the pan and spoon the melted butter over the patties for extra richness. Transfer patties to a plate and tent with foil to rest 3–4 minutes.

Halve the Acme soft buns. Spread softened butter on cut sides. On a separate skillet or in the oven, toast buttered cut sides over medium heat (or under broiler) until golden, about 1–2 minutes. Watch closely to avoid burning.

Spread 1 tsp mustard and 1 tbsp mayonnaise on the bottom bun, and 1 tsp ketchup on the top bun (adjust to taste). Layer bottom bun with lettuce leaf, tomato slice, patty with melted cheese, two bacon slices (or 2–3 slices of avocado), onion rings, and pickles. Cap with top bun.

Repeat to assemble remaining burgers. Serve immediately with hot fries on the side.

Serves hot. Offer extra condiments (mustard, ketchup, mayo), hot sauce, and a side of pickles. Leftover patties can be refrigerated up to 2 days; reheat gently to preserve juiciness. If using blue cheese, crumble it on the patties just after flipping instead of a slice so it melts into the patty.