Tulo

Classic Burger and Fries Recipe

Loosely shaped patties with a center dimple stay flat and juicy instead of puffing into a dome, and frying the potatoes twice, once low and slow to cook them through, once hot and fast to crisp the outside, gives fries a shatter-crisp crust without a raw center.

Prep
30 min
Cook
40 min
Total
70 min
Servings
4

Ingredients

Servings4
  • 1 1/2 lb ground beef, 80/20
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 4 buns burger buns
  • 2 tbsp butter, softened
  • 4 slices cheddar cheese slices
  • 4 leaves lettuce leaves
  • 1 large tomato, sliced
  • 1/2 small onion red onion, thinly sliced
  • 12 chips dill pickle chips
  • 4 tbsp ketchup
  • 2 tbsp yellow mustard
  • 2 tbsp mayonnaise
  • 2 lb russet potatoes
  • 6 cups vegetable oil, for frying

Nutrition per serving

Calories
3889
Protein
46g
Carbs
77g
Fat
384g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Peel the potatoes and cut into 3/8-inch-thick fries. Submerge in a bowl of cold water and let soak for 30 minutes to pull out surface starch.
  2. 2Drain the potatoes and spread on a kitchen towel, patting completely dry (wet potatoes will spatter and steam instead of crisp in hot oil).
  3. 3Heat the oil in a deep, heavy pot to 325°F (165°C). Fry the potatoes in 2-3 batches for 5-6 minutes each, until soft when pierced but still pale, then lift to a wire rack.
  4. 4Raise the oil to 375°F (190°C). Fry the potatoes a second time in batches for 3-4 minutes, until deep golden and crisp, then drain and season with salt right away, while the surface is still hot enough for it to stick.
  5. 5While the fries rest between fries, divide the ground beef into 4 equal portions and shape each loosely into a 3/4-inch-thick patty slightly wider than the buns, pressing a shallow dimple into the center of each with your thumb.
  6. 6Season both sides of the patties generously with salt and pepper right before they hit the pan, not earlier.
  7. 7Heat a heavy skillet or griddle over medium-high heat. Cook the patties 3-4 minutes per side, flipping once, until well browned and an instant-read thermometer reads 160°F (71°C) at the center.USDA safe minimum for ground meat (beef, pork, lamb, veal): 160°F (71°C)
  8. 8Lay a cheese slice on each patty during the last minute of cooking and cover the pan loosely to trap heat and melt it.
  9. 9Butter the cut sides of the buns and toast them, cut side down, in the same skillet for about 1 minute until golden.
  10. 10Spread ketchup, mustard, and mayonnaise on the buns, then layer lettuce, tomato, onion, and pickles before adding the patty.
  11. 11Serve the burgers immediately alongside the hot fries.
How to Use a Meat Thermometer

Tips & variations

  • Use russet potatoes, not waxy varieties like red or fingerling; their higher starch content is what makes the double-fry method crisp properly.
  • Handle the ground beef as little as possible when shaping patties; overworking it compacts the fat and makes for a dense, tough burger.
  • A deep-fry or candy thermometer clipped to the pot takes the guesswork out of hitting 325°F and 375°F consistently.
  • Shape extra patties ahead and freeze them separated by parchment; they cook straight from frozen with a couple of extra minutes per side.

Storage & reheating

Fries lose their crispness quickly and don't microwave well; reheat leftovers in a 425°F oven or an air fryer for 5-6 minutes to bring the crust back. Cooked patties keep in the fridge for 3-4 days; reheat in a skillet over medium heat rather than the microwave, which turns them rubbery.

Tips from the Tulo kitchen

  • Salting the fries the moment they come out of the second fry, while the oil is still glistening on the surface, gets far more seasoning to stick than salting after they've cooled.
  • Letting shaped patties rest in the fridge for 15 minutes before cooking helps them hold their shape better on a hot skillet.

FAQ

What's the best ground beef ratio for burgers?

80/20 (80% lean, 20% fat) gives the best balance of juiciness and browning; leaner blends like 90/10 tend to cook up dry and dense.

Why fry the potatoes twice?

The first fry at a lower temperature cooks the interior through, and the second fry at a higher temperature crisps the exterior; frying once at high heat browns the outside before the center is fully cooked.

Can I bake the fries instead of deep-frying them?

Yes, though they won't be as crisp. Toss soaked, dried fries in oil and bake at 425°F for 25-30 minutes, flipping halfway, for a similar result with less oil.

Can I freeze uncooked burger patties?

Yes. Stack them with parchment paper between each patty, wrap tightly, and freeze for up to 3 months; cook from frozen, adding 2-3 extra minutes per side.

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