Don’t forget your roller skates!
These burgers are inspired by my favorite diner burger growing up in Lake Oswego, OR. It was on a squishy bun with plenty of special sauce, a mountain of crisp cold iceberg, and, most importantly, a thin cheddar blanketed patty charred to perfection. Fries are optional, but are they? They also go great with my Ridiculously Crispy Potato Wedges.
(Yes, I know there is cabbage instead of lettuce in this photo, I ran out… but will be swapping the picture soon. :) )
INGREDIENTS:
Burger
1/2 head of iceberg lettuce, shredded
1 medium-sized juicy ripe tomato, sliced
1 pound ground beef (80/20)
4 slices of cheddar cheese
4 hamburger buns (I like Martin’s Potato Rolls)
1 tablespoon salt
1 teaspoon pepper
Special Sauce
1/2 cup mayo
2 tablespoons ketchup
1 tablespoon mustard
2 tablespoons dill pickle rounds, minced
1/4 teaspoon smoked paprika
1/4 teaspoon garlic powder
Potatoes
2 tablespoons salt
1/2 teaspoon pepper
1 teaspoon dried rosemary
1 teaspoon garlic powder
1 teaspoon red pepper flakes
1 1/2 pounds fingerling, small butterball, or small Yukon gold potatoes, halved
LET’S COOK:
Potatoes:
Preheat your oven to 425.
Put the potatoes into a large pot. Add the garlic powder, half of the salt, and half of the red pepper flakes.
Fill the pot with water until all potatoes are fully submerged. Place over a high heat & bring to a boil. Once boiling cook for 2 minutes.
Strain the potatoes and lay them out on two baking sheets.
Once the skins of the potatoes are dry, about 5 minutes, coat potatoes evenly in olive oil & roast for 20 min, or until the bottom side of the potatoes are crispy & golden brown, flip and repeat, around 40 minutes total.
Sample a potato and add more salt to taste.
Special Sauce:
Whisk together the mayo, ketchup, mustard, garlic powder, and paprika. Dice the pickles and add them into the sauce. Set in the fridge to get nice and cold.
Burgers:
Select your largest heaviest pan to cook the burgers. Preheat over high heat.
Portion ground beef into 4 - 5 inch patties and sprinkle with a generous amount of salt and pepper.
Place each patty in the pan one at time and press it as flat as you can with a spatula. The flatter the patty, the crispier it will become. Flatten it quickly while the fat is still cold, this renders a more tender burger! DO NOT CROWD YOUR PAN. If you need to make two rounds that’s ok!
Cook for 2 minutes and flip once the first side is crispy. Cover with cheese, if desired, and cook for 2 more minutes.
Remove burgers from the pan and quickly toast the inside of the buns in the hot burger pan.
Build your burger with the toasty bun, a burger patty, the delicious sauce and fixings of your choice.
[SERVES 4]
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