Burger and Fries
A classic pairing refined: juicy, seasoned patties with a crisp exterior and hand-cut fries fried to a tender interior, made approachable for home cooks who want restaurant texture without the fuss.
Servings: 4 servings
Calories: 650kcal
Equipment
- Cast-iron skillet - for even searing and superior crust development
- Heavy-bottomed pot or deep fryer - to maintain stable oil temperature for fries
- Box grater or mandoline - to get uniform potato sticks if you prefer shoestrings
- Instant-read thermometer - to hit precise doneness without guesswork
Ingredients
- 800 g 1.75 lb ground beef, 80/20 blend
- 900 g 2 lb Russet potatoes
- 4 burger buns
- 4 slices cheddar cheese
- 60 ml 1/4 cup neutral oil
- 10 g 2 tsp kosher salt
- 5 g 1 tsp freshly ground black pepper
- 30 g 2 tbsp butter
- 30 ml 2 tbsp mayonnaise
- 15 ml 1 tbsp ketchup
Instructions
- Prepare fries by cutting potatoes into 10 mm (3/8 inch) sticks. Rinse in cold water until runoff is clear to reduce surface starch, then dry thoroughly on towels.
- Par-fry potatoes at 160 C (320 F) for 4-5 minutes until soft but pale. Drain and cool on a rack; this two-stage frying yields a crisp exterior when finished at higher heat.
- Form four patties of about 200 g (7 oz) each, gently shaping without overworking the meat. Season both sides with 5 g (1 tsp) salt and 2 g (1/2 tsp) pepper just before cooking to avoid drawing out moisture.
- Heat a cast-iron skillet over medium-high until smoking point approaches. Add a thin film of oil. Sear patties 3 minutes per side for medium-rare, pressing slightly once in the first 30 seconds to ensure contact, then add cheese and cover for 30 seconds to melt.
- Increase fryer oil to 190 C (375 F). Finish fries in hot oil for 2-3 minutes until deep golden and crisp. Drain on paper and immediately season with salt to stick to the hot surface.
- Toast buns in butter in the same skillet for 30-45 seconds until golden, which adds a nutty aroma and prevents sogginess from burger juices.
- Assemble: spread a tablespoon of sauce on each bun base, place the patty, add crisp lettuce or pickles if desired, and cap with the bun top. Serve fries alongside while both components are hot for optimal texture.
Notes
- Patty handling: Gently handle meat to keep texture tender and avoid dense burgers.
- Oil temp: Use an accurate thermometer; oil that is too cool produces greasy fries.
- Salt timing: Salt fries immediately after frying to maximize adhesion and flavor.
- Make-ahead: Par-fry and cool potatoes; finish just before serving for crispness.