Smash Burgers with Crispy Homemade Fries

No ratings yet

Crispy, lacy-edged double smash burgers with melty cheddar on toasted buns, served with homemade double-fried fries that come out perfectly crispy. It's Luke's Diner at home, and you can prep most of it up to 2 days ahead!

PRINT RECIPE PIN RECIPE

Prep Time25

Cook Time1

Steam drying and cooling40

Total Time2 5

Servings: burgers and fries

Author: Molly Thompson

INGREDIENTS

French Fries

2 lb russet potatoes peeled (3 medium potatoes)
1 Tablespoon white vinegar
1 Tablespoon kosher salt
Neutral oil for frying like avocado oil or vegetable oil*

Smashburgers

2 lbs ground beef 80/20
2 Tablespoons salted butter
1 1/2 teaspoons kosher salt
Black pepper to taste
Garlic powder to taste
10 slices mild cheddar cheese
5 Burger buns I used potato buns
For serving: shredded lettuce, sliced tomato, pickles, house sauce (see notes)

INSTRUCTIONS

Cut the fries: Use a sharp serrated knife to cut the potatoes into fries. Cut each potato into 1/4-inch slices, then lay them flat, stack 3-4 slices at a time, and cut them into 1/4-inch sticks. Place the fries in a colander and rinse under cold water until the water runs mostly clear.
2 lb russet potatoes
Parboil the fries: Place the fries in a large pot and cover with water. Stir in the vinegar and salt. Bring to a boil over medium-high heat, then reduce the heat to a maintain a very gentle simmer and cook for 6-8 minutes, until just tender, but still holding their shape.
1 Tablespoon white vinegar, 1 Tablespoon kosher salt
Dry the fries: While the fries are simmering, line a large sheet pan with paper towels. Once tender, use a slotted spoon transfer them to the prepared pan in a single layer. Let them steam-dry for 8-10 minutes, until the surfaces are dry.
First fry: Heat 2–3 inches of neutral oil in a large, heavy-bottomed pot over medium-high heat until it reaches 350°F. Place a wire rack over a sheet pan nearby. Fry the potatoes in small batches for 2–3 minutes, until pale golden. Transfer to the wire rack. Monitor the oil temperature and adjust the heat as needed to maintain 350°F, allowing it to return to temperature between batches Let the fries cool in a single layer for 30 minutes. Remove the pot from the heat and serves the oil for the second fry.
Neutral oil for frying
Form the smash burgers: While the fries are cooling, prepare the burgers. Divide the ground beef into 10 (3.2–oz) portions. Gently roll into balls and refrigerate until ready to cook. Keep the beef cold until it goes on the griddle. Cut a square of parchment paper large enough to cover a flattened patty. You can reuse the same parchment paper for each burger.
2 lbs ground beef
Prepare burger toppings: Make the house sauce, toast buns, slice the tomatoes, and prep the lettuce.
5 Burger buns, For serving: shredded lettuce, sliced tomato, pickles, house sauce (see notes)
Cook the burgers: Heat a large griddle of flat-top grill over medium-high heat. Add half the butter and let it melt. Working in batches, place 5 beef balls on the griddle with enough space to flatten each one. Immediately cover each ball with the parchment paper and use a burger press or a sturdy spatula to press firmly into a very thin patty. Peel back the parchment and season with a portion of salt, pepper, and garlic powder. Cook for 2–3 minutes, then carefully scrape under each patty and flip, add a slice of cheese, and cook for 1–2 more minutes. Transfer to a plate. Repeat with the remaining butter, beef, seasonings, and cheese, Stack the patties in pairs to make 5 double burgers. Cover loosely with foil to keep warm while you finish the fries.
1 1/2 teaspoons kosher salt, 2 Tablespoons salted butter, Black pepper to taste, Garlic powder to taste, 10 slices mild cheddar cheese
Second fry: Reheat the reserved oil to 375°F over medium-high heat. Fry the potatoes in batches for 2–3 minutes, until golden and crisp. Use a slotted spoon to transfer them back to the wire rack. Immediately season each batch with salt.
Assemble and serve: Place 2 patties on each toasted bun and add house sauce, tomato, lettuce, and other desired toppings. Serve immediately with hot fries.

Notes

House Sauce Recipe: 1/2 cup mayo, 1 Tbsp yellow mustard, 1 Tbsp ketchup, splash of pickle juice, salt to taste.

Use a thermometer for the oil. The temperatures are what make the fries work, and they're hard to guess by eye. A clip-on candy or deep-fry thermometer is the easiest option.

Keep the potatoes dry and the batches small. Water and hot oil make the oil splatter, and crowding the pot drops the temperature and gives you soggy fries.

Make-ahead: You can make/prep this meal up to 2 days in advance by prepping the burger patties and refrigerating the fries after the first fry. Form the patties and cover titghtly with plastic wrap. Refrigerate for up to 2 days. Follow the steps to cook the fries until after the first fry. Let them cool completely uncovered then cover with plastic wrap and refrigerate for up to 2 days. Proceed with cooking the burgers and doing the 2nd fry right before serving.

Affiliate links: Slotted spoon | Wire rack

Nutrition

Did you make this recipe?Mention @What_mollymade or tag #WhatMollyMade so I can see it and feature you!