Divide the 1 lb ground beef into four equal portions (about 4 oz / 115 g each). Gently form into loose patties about 3.5 inches (9 cm) wide and 3/4 inch (2 cm) thick. Make a slight indentation in the center of each patty with your thumb to prevent doming while cooking. Season both sides with kosher salt (about 1 tsp total distributed) and freshly ground black pepper.

Cook patties

Heat a heavy skillet or cast-iron pan over medium-high heat until hot (about 3–4 minutes). Add a very light drizzle of oil or coat pan if desired. Place patties in the hot pan leaving space between them. Cook undisturbed 3–4 minutes until a browned crust forms. Flip and cook 2–3 minutes for medium; adjust time if you prefer more or less doneness.

Add cheese

With about 1 minute left on the second side, place a slice of American cheese on each patty. Cover the pan with a lid for 30–60 seconds to melt the cheese.

Toast buns

While patties rest 1–2 minutes, melt unsalted butter in a separate skillet over medium heat. Split hamburger buns and toast cut sides in butter until golden, 30–60 seconds. Remove and set aside.

Assemble burgers

Spread mayonnaise on the bottom bun and ketchup and mustard on the top bun (or distribute per diner preference). Place leaf lettuce on the mayo, then the cheeseburger patty, tomato slice, red onion rings, and two pickle slices. Close with the top bun and hold with a toothpick if needed. Repeat for remaining burgers.

Condiments

Measure and place ketchup, mustard, and mayonnaise into small bowls or ramekins for service, or spread directly on buns during assembly as described above.

French Fries

Prep potatoes

Peel (optional) and cut each russet potato into 1/4–1/2-inch sticks for classic fries. Rinse cut fries under cold water until the water runs clear to remove excess starch. Soak in a bowl of cold water for at least 20 minutes (or up to 2 hours refrigerated) to crisp them.

Dry and heat oil

Drain the soaked potatoes and dry thoroughly on clean kitchen towels—wet fries will cause oil splatter. Pour about 1 cup oil into a medium saucepan or deep skillet (enough to submerge fries ~1–1.5 inches). Heat oil to 325°F (160°C) for the first blanch. If you don't have a thermometer, test with a small piece of potato: it should produce gentle bubbling.

First fry (blanch)

In batches, fry the potatoes at 325°F for 3–4 minutes until soft but not browned. Remove with a slotted spoon to a wire rack or paper towel-lined tray to drain. Let cool 5 minutes.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes until golden and crisp. Remove to a wire rack or paper towels and immediately season with fine sea salt and a pinch of black pepper.

Serve fries

Divide fries among four plates (or serve alongside each cheeseburger). Offer ketchup for dipping. Keep fries in a single layer and serve hot for best texture.