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BURGERS
cook:
1 h
8,991,270 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
4 large Russet potatoes
peanut oil (or canola/vegetable oil), for frying
kosher salt, to taste
For the Patties
1 lb short rib (boneless preferred)
1 lb brisket
1 lb sirloin
kosher salt, to taste
freshly ground pepper, to taste
For the Special Sauce
½ cup ketchup
½ cup mayonnaise
1 tsp garlic powder
1 tsp onion powder
½ tsp smoked paprika
2 tbsp sweet relish
For the Assembly
vegetable oil
iceberg lettuce, shredded
1 tomato, thinly sliced
1 red onion, thinly sliced
4 slices American cheese
4 burger buns
butter, for toasting buns
TOOLS
deep fryer or heavy bottomed pot with candy thermometer
peeler
Chef’s knife
paper towels
cutting board
meat grinder (or food processor with grinding attachment)
parchment paper
baking sheet
cast iron skillet
instant read thermometer
spatula
measuring cups and spoons set
mixing bowls
mini prep bowls
rubber spatula
freezer
DIRECTIONS
1.
For the Fries
1.
Begin by peeling and slicing your potatoes into fries of your desired thickness and size.
4 large Russet potatoes
peeler
Chef’s knife
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
4 large Russet potatoes
deep fryer or heavy bottomed pot with candy thermometer
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.
4 large Russet potatoes
parchment paper
baking sheet
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
4 large Russet potatoes
kosher salt, to taste
deep fryer or heavy bottomed pot with candy thermometer
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.
1 lb short rib (boneless preferred)
1 lb brisket
1 lb sirloin
Chef’s knife
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.
1 lb short rib (boneless preferred)
1 lb brisket
1 lb sirloin
parchment paper
baking sheet
freezer
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.
1 lb short rib (boneless preferred)
1 lb brisket
1 lb sirloin
meat grinder (or food processor with grinding attachment)
mixing bowls
4.
Gently form the ground beef into 4 patties, about ⅓ pound each (4-5 oz). Do not overwork the meat.
1 lb short rib (boneless preferred)
1 lb brisket
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.
½ cup ketchup
½ cup mayonnaise
1 tsp garlic powder
1 tsp onion powder
½ tsp smoked paprika
2 tbsp sweet relish
mixing bowls
rubber spatula
2.
For the Assembly
1.
Melt butter in a skillet and toast buns until golden brown. Set aside.
butter, for toasting buns
4 burger buns
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
kosher salt, to taste
freshly ground pepper, to taste
For the Patties
4 slices American cheese
cast iron skillet
spatula
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
For the Patties
1 tomato, thinly sliced
1 red onion, thinly sliced
For the Special Sauce
4 burger buns
4.
Serve each burger alongside freshly salted fries.
For the Fries
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