Cheeseburger Recipe

Form patties

Divide the ground beef into two equal portions (about 8 oz each). Gently form each portion into a loose patty about 3/4" thick and slightly wider than the bun. Do not overwork the meat. Make a shallow dimple in the center of each patty with your thumb to prevent doming while cooking.

Season

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

Preheat cooking surface

Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot (about 3–4 minutes). If using a grill, preheat to medium-high.

Cook patties

Add a light coat of neutral oil to the skillet if desired. Place patties in the hot skillet and cook undisturbed for 3–4 minutes until a brown crust forms. Flip once and cook 2–3 minutes more for medium (adjust time for desired doneness). During the last 60 seconds of cooking, place sliced aged cheddar on each patty and cover the pan briefly to melt the cheese.

Toast buns

While patties cook, spread softened butter on the cut sides of the buns. Place buttered cut sides down on a separate skillet or on the grill for 1–2 minutes until golden and toasted.

Assemble burgers

Spread about 1.5 tablespoons of the house burger sauce on the bottom bun. Place the cheese-topped patty on the sauced bottom bun. Top with 2 leaves of iceberg lettuce, 4 rings of red onion, and 4 pickle slices. Spread a small amount of sauce on the top bun and close the burger. Serve immediately.

In a small bowl, whisk together mayonnaise, ketchup, dijon mustard, sweet pickle relish, apple cider vinegar, garlic powder, paprika, and black pepper until smooth. Taste and adjust seasoning (add more vinegar for tang, more relish for sweetness). Chill in the refrigerator for at least 10 minutes to let flavors meld. Makes enough for two burgers; refrigerate leftovers up to 5 days.

Prepare potatoes

If serving fries, wash and peel potatoes (peeling optional). Cut into 1/4"–3/8" thick sticks. Rinse cut potatoes under cold water until water runs clear to remove excess starch; then pat thoroughly dry with paper towels.

Cooking - Oven method

Toss the dried potato sticks with 2 tablespoons of the oil, kosher salt, and black pepper. Spread in a single layer on a rimmed baking sheet lined with parchment. Roast in a 425°F (220°C) oven for 25–30 minutes, flipping once halfway through, until golden and crispy. Serve hot.

Cooking - Frying method

Heat 1–2" of vegetable oil in a heavy pot to 350°F (175°C). Fry potatoes in batches for 3–4 minutes until light golden, remove and drain on paper towels. For extra crispiness, fry a second time at 375°F (190°C) for 1–2 minutes until golden brown. Drain, season with salt and pepper, and serve immediately.