Description
Classic Cheeseburger with Ketchup and Fries
Ingredients
Ground beef
Seasoning mix
Cheese slice
Bun
Ketchup
Potatoes
Instructions
Fries: Fry potatoes twice for extra crispiness.
Cheeseburger: Form and cook the patty, melt the cheese, and toast the bun.
Serve: Layer with ketchup and enjoy with fries.
The ultimate comfort meal that never gets old.
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Step-by-Step Guide
1. Prepare the Fries: Cut potatoes into even sticks and soak in cold water for 30 minutes. Pat completely dry. Fry at 325°F (160°C) for 4-5 minutes until soft but not brown. Remove and drain. Increase oil heat to 375°F (190°C) and fry again for 2-3 minutes until golden and crisp.
2. Form the Patty: Gently shape 6 oz of ground beef into a ¾-inch thick patty, slightly wider than your bun. Create a shallow dimple in the center with your thumb to prevent puffing.
3. Cook the Burger: Season patty generously. Cook on a hot grill or skillet for 3-4 minutes per side for medium. In the last minute, place a cheese slice on top and cover to melt.
4. Toast the Bun: Lightly butter the cut sides of the bun and toast in a pan or on the grill until golden.
5. Assemble: Place the cheeseburger patty on the bottom bun. Add ketchup and any other toppings to the top bun, then combine. Serve immediately with the hot fries.
Serving Suggestions
Elevate this classic plate with simple additions. Serve the burger and fries in a classic red basket lined with parchment paper. Offer a variety of dipping sauces like mayonnaise mixed with smoked paprika, or a creamy garlic aioli for the fries. A crisp dill pickle spear and a side of coleslaw provide a refreshing, crunchy contrast to the rich, savory meal.
How-to Summary
For perfect results: double-fry soaked and dried potato sticks for ultimate crispiness. Form beef patties with a center dimple to ensure even cooking. Cook patties on high heat, melt cheese at the end, and toast the buns. Assemble quickly and serve hot.
Frequently Asked Questions
Can I bake the fries instead? Yes. For a healthier version, toss dried potato sticks in oil, spread on a baking sheet, and bake at 425°F (220°C) for 25-30 minutes, flipping halfway.
What’s the best beef fat percentage for a juicy burger? An 80/20 blend (80% lean, 20% fat) is ideal. The fat renders during cooking, basting the patty from within for exceptional flavor and moisture.
How do I keep the burger juicy? Avoid overworking the meat when forming the patty. Also, resist the urge to press down on it with your spatula while cooking, as this squeezes out precious juices.
Can I prepare components ahead of time? You can shape the patties and cut the potatoes ahead, but keep them refrigerated separately. Cook everything fresh for the best texture.
What cheese works best? American cheese melts beautifully, but cheddar, Swiss, or pepper jack are excellent for more pronounced flavor. Use a thicker slice or two thinner slices for good coverage.
Common Mistakes to Avoid
- Overhandling the Meat: This compacts it, leading to a tough, dense patty. Mix and shape gently.
- Underseasoning: Season the exterior of the patty liberally with salt and pepper just before cooking.
- Crowding the Pan: When frying potatoes, cook in batches to maintain oil temperature and ensure even crisping.
- Using a Cold Bun: A toasted, warm bun is essential for texture and contrasts with the cool crispness of lettuce or tomato.
Conclusion
Mastering the classic cheeseburger and fries is a culinary rite of passage. By focusing on simple techniques—the double-fry, proper patty formation, and timely assembly—you transform basic ingredients into an iconic, satisfying meal. It’s a timeless combination that, when done with care, is truly unbeatable.
