Classic Cheeseburger with Crispy Fries
Classic Cheeseburger with Crispy Fries
Ingredients
For the Cheeseburgers
- 1 1/2 pounds ground beef, 80/20 lean, chilled
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 hamburger buns, split
- 4 cheddar cheese slices
- 4 lettuce leaves, washed and dried
- 1 tomato, sliced
- 1/2 red onion, thinly sliced
- 1/2 cup dill pickle slices
For the Crispy Fries
- 2 pounds Russet potatoes, peeled and cut into 1/4-inch thick fries
- 6 cups vegetable oil, for frying
- 1 teaspoon kosher salt, or to taste
For Serving (Optional)
- ketchup, as needed
- mustard, as needed
- mayonnaise, as needed
Instructions
- 1
Prepare the potatoes for fries: Peel the Russet potatoes and cut them into 1/4-inch thick sticks. Place them in a large bowl of cold water for at least 15 minutes to remove excess starch. This step is crucial for crispiness.
⏱️ 20 min
- 2
Dry the potatoes thoroughly: Drain the potatoes from the cold water and pat them very dry with paper towels or a clean kitchen towel. Excess water will cause oil to splatter and prevent crisping.
⏱️ 5 min
- 3
First fry (blanching): In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil to 300°F. Use a candy or deep-fry thermometer to monitor the temperature. Carefully add about half of the dried potato sticks to the hot oil. Fry for 5-7 minutes, or until the fries are soft and slightly pale, but not browned. They should be cooked through. Remove with a slotted spoon and place on a wire rack set over a baking sheet. Repeat with the remaining potatoes.
⏱️ 15 min•🌡️ 300
- 4
Increase oil temperature for second fry: Increase the oil temperature to 375°F. While the oil heats, you can begin preparing the burger patties.
⏱️ 5 min•🌡️ 375
- 5
Prepare burger patties: In a medium bowl, gently combine the ground beef with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper. Do not overmix, as this can make the burgers tough. Divide the mixture into 4 equal portions and gently form them into 3/4-inch thick patties, making a slight indentation in the center of each with your thumb (this prevents them from bulging while cooking).
⏱️ 10 min
- 6
Toast buns: Heat a large skillet or griddle over medium heat. Lightly toast the cut sides of the hamburger buns for 1-2 minutes, until golden brown. Set aside.
⏱️ 3 min
- 7
Second fry (crisping): Once the oil is at 375°F, return the first batch of blanched fries to the pot. Fry for 3-5 minutes, or until golden brown and crispy. Remove and place back on the wire rack. Immediately sprinkle generously with kosher salt. Repeat with the second batch. Keep fries warm in a low oven (around 200°F) while preparing burgers.
⏱️ 10 min•🌡️ 375
- 8
Cook burger patties: Increase the skillet heat to medium-high. Place the patties in the hot skillet. Cook for 3-5 minutes per side for medium-rare to medium, or longer for well-done, flipping only once.
⏱️ 10 min
- 9
Melt cheese: During the last minute of cooking, place a slice of cheddar cheese on top of each patty. Cover the skillet with a lid or foil for 30 seconds to 1 minute, allowing the cheese to melt perfectly.
⏱️ 1 min
- 10
Assemble burgers: Spread desired condiments (ketchup, mustard, mayonnaise) on the toasted buns. Place a cheesy burger patty on the bottom half of each bun. Top with lettuce, tomato, red onion, and dill pickle slices. Place the top bun on.
⏱️ 3 min
- 11
Serve immediately: Serve the classic cheeseburgers immediately alongside the warm, crispy fries.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Cheeseburger with Crispy Fries
Ingredients
For the Cheeseburgers
- 1 1/2 pounds ground beef, 80/20 lean, chilled
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 hamburger buns, split
- 4 cheddar cheese slices
- 4 lettuce leaves, washed and dried
- 1 tomato, sliced
- 1/2 red onion, thinly sliced
- 1/2 cup dill pickle slices
For the Crispy Fries
- 2 pounds Russet potatoes, peeled and cut into 1/4-inch thick fries
- 6 cups vegetable oil, for frying
- 1 teaspoon kosher salt, or to taste
For Serving (Optional)
- ketchup, as needed
- mustard, as needed
- mayonnaise, as needed
Instructions
- 1
Prepare the potatoes for fries: Peel the Russet potatoes and cut them into 1/4-inch thick sticks. Place them in a large bowl of cold water for at least 15 minutes to remove excess starch. This step is crucial for crispiness.
⏱️ 20 min - 2
Dry the potatoes thoroughly: Drain the potatoes from the cold water and pat them very dry with paper towels or a clean kitchen towel. Excess water will cause oil to splatter and prevent crisping.
⏱️ 5 min - 3
First fry (blanching): In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil to 300°F. Use a candy or deep-fry thermometer to monitor the temperature. Carefully add about half of the dried potato sticks to the hot oil. Fry for 5-7 minutes, or until the fries are soft and slightly pale, but not browned. They should be cooked through. Remove with a slotted spoon and place on a wire rack set over a baking sheet. Repeat with the remaining potatoes.
⏱️ 15 min•🌡️ 300 - 4
Increase oil temperature for second fry: Increase the oil temperature to 375°F. While the oil heats, you can begin preparing the burger patties.
⏱️ 5 min•🌡️ 375 - 5
Prepare burger patties: In a medium bowl, gently combine the ground beef with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper. Do not overmix, as this can make the burgers tough. Divide the mixture into 4 equal portions and gently form them into 3/4-inch thick patties, making a slight indentation in the center of each with your thumb (this prevents them from bulging while cooking).
⏱️ 10 min - 6
Toast buns: Heat a large skillet or griddle over medium heat. Lightly toast the cut sides of the hamburger buns for 1-2 minutes, until golden brown. Set aside.
⏱️ 3 min - 7
Second fry (crisping): Once the oil is at 375°F, return the first batch of blanched fries to the pot. Fry for 3-5 minutes, or until golden brown and crispy. Remove and place back on the wire rack. Immediately sprinkle generously with kosher salt. Repeat with the second batch. Keep fries warm in a low oven (around 200°F) while preparing burgers.
⏱️ 10 min•🌡️ 375 - 8
Cook burger patties: Increase the skillet heat to medium-high. Place the patties in the hot skillet. Cook for 3-5 minutes per side for medium-rare to medium, or longer for well-done, flipping only once.
⏱️ 10 min - 9
Melt cheese: During the last minute of cooking, place a slice of cheddar cheese on top of each patty. Cover the skillet with a lid or foil for 30 seconds to 1 minute, allowing the cheese to melt perfectly.
⏱️ 1 min - 10
Assemble burgers: Spread desired condiments (ketchup, mustard, mayonnaise) on the toasted buns. Place a cheesy burger patty on the bottom half of each bun. Top with lettuce, tomato, red onion, and dill pickle slices. Place the top bun on.
⏱️ 3 min - 11
Serve immediately: Serve the classic cheeseburgers immediately alongside the warm, crispy fries.
⏱️ 1 min