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BURGERS

cook:

1 h

Picture for BURGERS

8,922,486 views  For this week's episode of Basics with Babish, I'm covering how to make a (not smashed) burger and fries.

2 Servings

US

original

metric

INGREDIENTS

DIRECTIONS

INGREDIENTS

For the Fries

For the Fries

large Russet potatoes

4 large Russet potatoes

peanut oil (or canola/vegetable oil), for frying

peanut oil (or canola/vegetable oil), for frying

kosher salt, to taste

kosher salt, to taste

For the Patties

For the Patties

short rib (boneless preferred)

1 lb short rib (boneless preferred)

brisket

1 lb brisket

sirloin

1 lb sirloin

kosher salt, to taste

kosher salt, to taste

freshly ground pepper, to taste

freshly ground pepper, to taste

For the Special Sauce

For the Special Sauce

ketchup

½ cup ketchup

mayonnaise

½ cup mayonnaise

garlic powder

1 tsp garlic powder

onion powder

1 tsp onion powder

smoked paprika

½ tsp smoked paprika

sweet relish

2 tbsp sweet relish

For the Assembly

For the Assembly

vegetable oil

vegetable oil

iceberg lettuce, shredded

iceberg lettuce, shredded

tomato, thinly sliced

1 tomato, thinly sliced

red onion, thinly sliced

1 red onion, thinly sliced

American cheese

4 slices American cheese

burger buns

4 burger buns

butter, for toasting buns

butter, for toasting buns

TOOLS

deep fryer or heavy bottomed pot with candy thermometer

deep fryer or heavy bottomed pot with candy thermometer

peeler

peeler

Chef’s knife

Chef’s knife

paper towels

paper towels

cutting board

cutting board

meat grinder (or food processor with grinding attachment)

meat grinder (or food processor with grinding attachment)

parchment paper

parchment paper

baking sheet

baking sheet

cast iron skillet

cast iron skillet

instant read thermometer

instant read thermometer

spatula

spatula

measuring cups and spoons set

measuring cups and spoons set

mixing bowls

mixing bowls

mini prep bowls

mini prep bowls

rubber spatula

rubber spatula

freezer

freezer

DIRECTIONS

1.

For the Fries

1.

Begin by peeling and slicing your potatoes into fries of your desired thickness and size.

large Russet potatoes

4 large Russet potatoes

peeler

peeler

Chef’s knife

Chef’s knife

cutting board

cutting board

2.

To par-fry, heat peanut oil (or oil of choice) in a deep fryer or heavy pot to 375° F (109.5° C). Par-fry the potato slices for about 8 minutes, until slightly golden. Remove and place them on a paper towel-lined plate to drain.

peanut oil (or canola/vegetable oil), for frying

peanut oil (or canola/vegetable oil), for frying

large Russet potatoes

4 large Russet potatoes

deep fryer or heavy bottomed pot with candy thermometer

deep fryer or heavy bottomed pot with candy thermometer

paper towels

paper towels

3.

Lay fries in a single layer on a parchment-lined baking sheet and freeze for at least 4 hours. This helps them achieve a fluffy interior.

large Russet potatoes

4 large Russet potatoes

parchment paper

parchment paper

baking sheet

baking sheet

freezer

freezer

4.

To finish frying, heat or reheat the oil to 375° F (109.5° C) in the deep fryer or heavy pot. Fry the frozen fries for 4-6 minutes until golden brown. Drain on paper towels and season immediately with kosher salt.

peanut oil (or canola/vegetable oil), for frying

peanut oil (or canola/vegetable oil), for frying

large Russet potatoes

4 large Russet potatoes

kosher salt, to taste

kosher salt, to taste

deep fryer or heavy bottomed pot with candy thermometer

deep fryer or heavy bottomed pot with candy thermometer

paper towels

paper towels

5.

For the Patties

1.

Trim bones and silver skin from the short rib, brisket, and sirloin. Cut each into 1-2 chunks.

short rib (boneless preferred)

1 lb short rib (boneless preferred)

brisket

1 lb brisket

sirloin

1 lb sirloin

Chef’s knife

Chef’s knife

cutting board

cutting board

2.

Spread the meat chunks on a parchment-lined baking sheet and place in the freezer along with your meat grinder attachment for 20 minutes. This helps firm up the meat for grinding.

short rib (boneless preferred)

1 lb short rib (boneless preferred)

brisket

1 lb brisket

sirloin

1 lb sirloin

parchment paper

parchment paper

baking sheet

baking sheet

freezer

freezer

meat grinder (or food processor with grinding attachment)

meat grinder (or food processor with grinding attachment)

3.

Using your chilled meat grinder, grind the meat chunks with a medium-sized plate. Aim for a pebbly consistency, which will give your burgers a better texture than store-bought ground beef.

short rib (boneless preferred)

1 lb short rib (boneless preferred)

brisket

1 lb brisket

sirloin

1 lb sirloin

meat grinder (or food processor with grinding attachment)

meat grinder (or food processor with grinding attachment)

mixing bowls

mixing bowls

4.

Gently form the ground beef into 4 patties, about ⅓ pound each (4-5 oz). Do not overwork the meat.

short rib (boneless preferred)

1 lb short rib (boneless preferred)

brisket

1 lb brisket

sirloin

1 lb sirloin

5.

For the Special Sauce

1.

In a mixing bowl, mix ketchup, mayonnaise, garlic powder, onion powder, smoked paprika, and sweet relish. Set aside.

ketchup

½ cup ketchup

mayonnaise

½ cup mayonnaise

garlic powder

1 tsp garlic powder

onion powder

1 tsp onion powder

smoked paprika

½ tsp smoked paprika

sweet relish

2 tbsp sweet relish

mixing bowls

mixing bowls

rubber spatula

rubber spatula

2.

For the Assembly

1.

Melt butter in a skillet and toast buns until golden brown. Set aside.

butter, for toasting buns

butter, for toasting buns

burger buns

4 burger buns

cast iron skillet

cast iron skillet

2.

Heat vegetable oil in a cast iron skillet over medium-high heat until very hot. Place burger patties in the skillet and cook for 3-4 minutes on the first side to create a crust. Flip, add a slice of American cheese to each, and cover the pan with a lid and a tablespoon of water to steam-melt the cheese.

vegetable oil

vegetable oil

kosher salt, to taste

kosher salt, to taste

freshly ground pepper, to taste

freshly ground pepper, to taste

For the Patties

For the Patties

American cheese

4 slices American cheese

cast iron skillet

cast iron skillet

spatula

spatula

measuring cups and spoons set

measuring cups and spoons set

3.

On the bottom bun, layer lettuce, a beef patty, tomato, onion, and a generous amount of special sauce. Top with the bun.

iceberg lettuce, shredded

iceberg lettuce, shredded

For the Patties

For the Patties

tomato, thinly sliced

1 tomato, thinly sliced

red onion, thinly sliced

1 red onion, thinly sliced

For the Special Sauce

For the Special Sauce

burger buns

4 burger buns

4.

Serve each burger alongside freshly salted fries.

For the Fries

For the Fries

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