Cheesy Smash Burgers with Hand-Cut Fries

A diner-style plate of double cheesy smash burgers, slow-cooked onions, crisp hand-cut fries, and a tangy mayonnaise-based dipping sauce. The fries use a two-stage fry so their centers stay fluffy while the exterior crisps.

55 min

4 servings

A double cheesy smash burger with golden cooked onions sits beside hand-cut fries, dipping sauce, and dill pickles.

Ingredients

2 large russet potatoes, scrubbed

6 cups neutral frying oil

1 1/2 lb 80/20 ground beef

1 1/2 tsp kosher salt

1 tsp black pepper

2 medium yellow onions, thinly sliced

2 tbsp unsalted butter, divided

8 slices American cheese

4 split potato buns

1/2 cup mayonnaise

2 tbsp ketchup

1 tsp Dijon mustard

1 tbsp pickle brine

Dill pickle chips for serving

Equipment

Chef's knife · Dutch oven or deep skillet · Deep-fry thermometer · Cast-iron skillet · Sturdy metal spatula · Sheet pan

Keep the fries crisp

Give the oil a minute to return to temperature between batches. Crowding drops the heat and makes fries absorb oil instead of crisping.

Serve right away

Stack the burgers only after buns are toasted. The hot patties keep the cheese fluid and the fries are at their best straight from the second fry.

Start the fries

01. Cut potatoes into even 1/4-inch batons and soak them to wash away surface starch; dry them completely before they meet hot oil.

02. Heat oil to 350 F with a thermometer. This lower first fry cooks the potato centers without browning them too quickly.

03. Par-fry the potatoes in batches until pale and tender, then drain them on paper towels while the oil recovers.

Finish fries and sauce

04. Cook onions in butter until very soft and golden; their moisture should cook off before they top the burgers.

05. Raise the oil to 375 F and fry the potatoes again until deep golden and crisp, then salt while their surfaces are still hot.

06. Stir the mayonnaise, ketchup, Dijon, and pickle brine into a smooth sauce for dipping and spreading.

Cook and stack burgers

07. Heat the cleaned cast-iron skillet until very hot and form loose beef balls; compact meat resists the thin smash.

08. Season and smash the beef once. Flip when the edges are brown and lacy, add cheese, and cook to 160 F.

09. Toast the potato buns in butter until golden so they stand up to sauce and burger juices.

10. Spread sauce on the buns, add two cheesy patties and onions, then serve at once with fries and dill pickles.