Method
- 01
Preheat your oven to 425°F and line a sheet pan with parchment paper or foil. Position a rack in the upper third of the oven for maximum crispiness.
- 02
Cut your russet potatoes into 1/4-inch thick fry sticks, keeping the skin on for extra texture. Try to keep them as uniform as possible for even cooking. Place them in a large bowl of cold water and soak for at least 10 minutes — this draws out starch and makes them crispier.
- 03
Drain the potatoes thoroughly and pat them very dry with paper towels. Any excess moisture will steam them instead of crisping them. Transfer to a dry bowl and toss with your olive oil, salt, black pepper, smoked paprika, and garlic powder until every fry is evenly coated.
- 04
Spread the fries in a single layer on your prepared sheet pan — do not overlap them. Roast at 425°F for 20 minutes, then flip each fry and roast for another 15–18 minutes until deeply golden and crispy on the edges.
- 05
While the fries roast, prepare your burger patties. In a bowl, gently combine your ground chuck with the Worcestershire sauce, garlic powder, half of the salt, and black pepper. Mix just until combined — overworking develops tough burgers. Divide into two equal portions and loosely form into patties about 3/4 inch thick. Press a shallow indent into the center of each patty with your thumb to prevent them from puffing up during cooking.
- 06
Heat your cast iron skillet over medium-high heat for 2 minutes until very hot — a drop of water should immediately sizzle and evaporate. You do not need any oil; the fat in the beef will render. Season the outside of each patty with the remaining salt.
- 07
Place the patties in the hot skillet and cook undisturbed for 3–4 minutes until a deep brown crust forms on the bottom. Flip once and cook for another 2–3 minutes for medium doneness. In the last minute of cooking, lay a slice of American cheese on each patty, cover the skillet with a lid or foil, and let the cheese melt for 60 seconds. For food safety, cook ground beef to an internal temperature of 160°F.
- 08
While the burgers rest for 2 minutes, toast your brioche buns. Melt your butter in the same cast iron skillet over medium heat and place the buns cut-side down. Toast for 60–90 seconds until golden and fragrant.
- 09
Assemble your burgers: spread mayonnaise on the top bun and ketchup and mustard on the bottom bun. Layer the bottom bun with lettuce, a tomato slice, and the cheese-topped patty. Finish with red onion rings and pickle slices before placing the top bun.
- 10
Pull your fries from the oven — they should be golden and crispy. Season with a pinch of extra salt while still hot. Serve immediately alongside the burgers.
