Ultimate Gourmet Burger and Hand-Cut Fries
Indulge in this elevated version of a classic burger and fries meal. Enjoy a succulent burger made with premium ground chuck, topped with gooey cheese, and served with a side of crispy hand-cut fries. This dish offers a gourmet experience that rivals the flavors of your favorite upscale burger joint.
Ingredients
For fries and burgers | |
|---|---|
| 2 | russet potatoes, cut into 1/2-inch wide strips |
| 8 | cups peanut oil for frying |
| 14 | ounces ground chuck, divided into 4 portions and flattened into 1/4-inch thick patties |
| 4 | slices thick slices of American cheese |
| 1 | teaspoon hot sauce (such as Frank's Red Hot ®) |
| 1 | tablespoon mayonnaise |
| 2 | medium sesame seed burger buns |
| ½ | cup shredded iceberg lettuce |
| 2 | thick slices of tomato |
| 2 | tablespoons diced onion |
| 1 | tablespoon pickle slices |
| 2 | teaspoons mustard |
| 2 | teaspoons ketchup |
| 1 | teaspoon kosher salt |
Instructions
For fries and burgers | |
|---|---|
| 1. | Cut the russet potatoes into 1/2-inch wide strips. Place them in a large bowl filled with warm water and let them soak for 20 minutes. |
| 2. | Pour the peanut oil into a Dutch oven and heat over medium-high heat until it reaches 350 degrees F (175 degrees C). Line a rimmed baking sheet with paper towels and set a wire rack on top. |
| 3. | Drain the potatoes well and pat them dry thoroughly with paper towels. Add half of the dried potatoes to the hot oil and cook, stirring often, until they soften slightly, about 3 minutes. Remove the potatoes to the wire rack to drain. Repeat this process with the remaining potatoes. Maintain the oil temperature at 350 degrees F (175 degrees C) for finishing the fries just before serving. |
| 4. | Divide the ground chuck into 4 portions and flatten each portion to form 1/4-inch thick burger patties. |
| 5. | Heat a large skillet over medium-high heat. Add the burger patties to the hot skillet and cook undisturbed until a brown crust forms around the edges, approximately 2 to 3 minutes. Flip the patties, press down with a spatula to flatten, and cook for an additional 2 minutes. Flip the patties again, press down once more, then top each patty with a slice of American cheese and cook for 1 more minute. |
| 6. | As the burgers cook, spread mustard and ketchup on the bottom halves of the buns. Drizzle hot sauce on the top halves of the buns, then spread mayonnaise over the top halves. Layer the bottom halves with shredded iceberg lettuce, tomato slices, pickle slices, and diced onions. |
| 7. | Invert one patty onto another patty so that the cheese sides are touching. Repeat this with the remaining 2 patties. Place a stacked patty onto each top bun, and cover with a bottom bun, condiment-side down. Wrap the burgers in foil. |
| 8. | Return the fries to the hot oil and cook until they turn golden brown, which usually takes about 3 to 4 minutes. Drain the fries on paper towels, sprinkle with kosher salt, and serve immediately with the burgers. |
Published on Jul 24, 2024 by Luminița