Juicy Smash Burgers with Crispy Fries
Juicy Smash Burgers with Crispy Fries
Ingredients
For the Smash Burgers
- 1 1/2 pounds ground beef, 80/20 chuck
- 4 hamburger buns
- 4 American cheese slices
- 2 tablespoons butter, softened
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 4 leaves green leaf lettuce, washed and dried
- 1 tomato, sliced into 1/4-inch rounds
- 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
- 4 cups vegetable oil, for frying
- 1 teaspoon kosher salt, for seasoning
For the Special Sauce
- 1/2 cup mayonnaise
- 1/4 cup ketchup
- 1 tablespoon yellow mustard
- 1 tablespoon dill pickle relish
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/8 teaspoon cayenne pepper, optional
Instructions
- 1
Prepare the potatoes and special sauce: Peel and cut Russet potatoes into 1/4-inch thick fries. Place them in a large bowl of cold water to soak for at least 30 minutes (or while preparing other components). This step helps remove starch, leading to crispier fries. In a small bowl, whisk together mayonnaise, ketchup, yellow mustard, dill pickle relish, garlic powder, onion powder, paprika, and cayenne pepper (if using) for the special sauce. Set aside.
⏱️ 10 min
- 2
Prep burger toppings and patties: Wash and dry lettuce leaves, slice the tomato into 1/4-inch rounds, thinly slice the red onion, and have dill pickle slices ready. Divide the ground beef into 8 equal portions (about 3 ounces each). Gently form them into loose balls; do not compress them. Season generously with kosher salt and black pepper on one side.
⏱️ 10 min
- 3
First fry the potatoes: Drain the soaked potatoes and pat them thoroughly dry with paper towels. This is crucial to prevent oil splattering and ensure maximum crispiness. In a large heavy-bottomed pot or Dutch oven, heat vegetable oil to 300°F. Carefully add about half of the fries to the hot oil. Fry for 5-7 minutes, or until softened but not browned. They should be pale and slightly pliable. Using a slotted spoon, transfer the fries to a wire rack set over a baking sheet to drain. Repeat with the remaining fries.
⏱️ 15 min•🌡️ 300
- 4
Toast buns and cook burgers: Melt butter in a large cast-iron skillet or griddle over medium heat. Place hamburger buns cut-side down in the skillet and toast until golden brown, about 1-2 minutes. Remove and set aside. Increase the skillet heat to high. Once the skillet is smoking hot, place 2-4 beef balls (seasoned side down) onto the skillet, leaving space between them. Immediately use a heavy, flat spatula to firmly smash each ball down into a thin patty, about 1/4-inch thick. Season the top side with salt and pepper. Cook for 2-3 minutes, until a deep brown crust forms. Flip the patties. Immediately place a slice of American cheese on each patty. Cook for another 1-2 minutes, or until the cheese is melted and the patties are cooked through. Transfer to a plate. Repeat with remaining beef patties.
⏱️ 10 min
- 5
Second fry the potatoes: Increase the oil temperature in the pot to 375°F. Carefully return the pre-fried potatoes to the hot oil in batches. Fry for 3-5 minutes, or until golden brown and crispy. Remove with a slotted spoon and transfer to a clean wire rack or a bowl lined with paper towels. Immediately season generously with kosher salt.
⏱️ 10 min•🌡️ 375
- 6
Assemble and serve: Spread a generous amount of special sauce on both halves of each toasted bun. Layer the bottom bun with lettuce, tomato, red onion, and dill pickle slices. Place two cheeseburger patties on top of the vegetables. Top with the other bun half. Serve the smash burgers immediately with the hot, crispy fries and extra special sauce on the side.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Juicy Smash Burgers with Crispy Fries
Ingredients
For the Smash Burgers
- 1 1/2 pounds ground beef, 80/20 chuck
- 4 hamburger buns
- 4 American cheese slices
- 2 tablespoons butter, softened
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 4 leaves green leaf lettuce, washed and dried
- 1 tomato, sliced into 1/4-inch rounds
- 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
- 4 cups vegetable oil, for frying
- 1 teaspoon kosher salt, for seasoning
For the Special Sauce
- 1/2 cup mayonnaise
- 1/4 cup ketchup
- 1 tablespoon yellow mustard
- 1 tablespoon dill pickle relish
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/8 teaspoon cayenne pepper, optional
Instructions
- 1
Prepare the potatoes and special sauce: Peel and cut Russet potatoes into 1/4-inch thick fries. Place them in a large bowl of cold water to soak for at least 30 minutes (or while preparing other components). This step helps remove starch, leading to crispier fries. In a small bowl, whisk together mayonnaise, ketchup, yellow mustard, dill pickle relish, garlic powder, onion powder, paprika, and cayenne pepper (if using) for the special sauce. Set aside.
⏱️ 10 min - 2
Prep burger toppings and patties: Wash and dry lettuce leaves, slice the tomato into 1/4-inch rounds, thinly slice the red onion, and have dill pickle slices ready. Divide the ground beef into 8 equal portions (about 3 ounces each). Gently form them into loose balls; do not compress them. Season generously with kosher salt and black pepper on one side.
⏱️ 10 min - 3
First fry the potatoes: Drain the soaked potatoes and pat them thoroughly dry with paper towels. This is crucial to prevent oil splattering and ensure maximum crispiness. In a large heavy-bottomed pot or Dutch oven, heat vegetable oil to 300°F. Carefully add about half of the fries to the hot oil. Fry for 5-7 minutes, or until softened but not browned. They should be pale and slightly pliable. Using a slotted spoon, transfer the fries to a wire rack set over a baking sheet to drain. Repeat with the remaining fries.
⏱️ 15 min•🌡️ 300 - 4
Toast buns and cook burgers: Melt butter in a large cast-iron skillet or griddle over medium heat. Place hamburger buns cut-side down in the skillet and toast until golden brown, about 1-2 minutes. Remove and set aside. Increase the skillet heat to high. Once the skillet is smoking hot, place 2-4 beef balls (seasoned side down) onto the skillet, leaving space between them. Immediately use a heavy, flat spatula to firmly smash each ball down into a thin patty, about 1/4-inch thick. Season the top side with salt and pepper. Cook for 2-3 minutes, until a deep brown crust forms. Flip the patties. Immediately place a slice of American cheese on each patty. Cook for another 1-2 minutes, or until the cheese is melted and the patties are cooked through. Transfer to a plate. Repeat with remaining beef patties.
⏱️ 10 min - 5
Second fry the potatoes: Increase the oil temperature in the pot to 375°F. Carefully return the pre-fried potatoes to the hot oil in batches. Fry for 3-5 minutes, or until golden brown and crispy. Remove with a slotted spoon and transfer to a clean wire rack or a bowl lined with paper towels. Immediately season generously with kosher salt.
⏱️ 10 min•🌡️ 375 - 6
Assemble and serve: Spread a generous amount of special sauce on both halves of each toasted bun. Layer the bottom bun with lettuce, tomato, red onion, and dill pickle slices. Place two cheeseburger patties on top of the vegetables. Top with the other bun half. Serve the smash burgers immediately with the hot, crispy fries and extra special sauce on the side.
⏱️ 5 min