A burger and fries. Nothing quite like it. There are about a 453 (totally arbitrary number) varieties of "the burger and fries" meal and everyone has their preferences- beef or turkey (or otherwise)? Season the meat or season the outside? To toast or not to toast the bun? Sweet potato or classic fries? Standard ketchup and mustard or something more exotic? No matter how you spin it, a patty of meat between a bun covered in sauce with some crispy potatoes on the side is inevitably good- but there is really nothing like the classic. Here are some great tips for the perfect burger and crispy french fries.
#1: Use quality meat with enough fat: No one like a dry, tasteless burger. Opt for good quality meat (think organic/ grass fed) and about an 80/20 fat to lean ratio and you'll be in good shape. The extra money for higher-quality meat and the the extra calories from more fat is well worth it when you sink your teeth into that first juicy, beefy bite.
#2: Patty is your friend- be gentle: First of all, do not over mix your meat. In fact, don't mix at all. Open the package of ground beef, score it with the side of your hand so you get equal size patties, and gently form a patty right from the package. No bowl needed! This mean nothing goes into the meat- no seasoning, no egg, nothing. Aim for patties about one inch thick and about three inches in diameter. Then, create a divot in the center of the patty because it will plump as you cook. Season each side of the patty with salt and pepper. Then cook flipping only once- about 4-5 minutes on each side, more or less for your desired doneness. And please, don't squish the patty down with the flat end of the spatula. This squeezes out all the yummy juices and it's just not nice.
#3: Go for a dense bun and DO NOT toast: Just like you don't want a dry burger, you don't want a dry bun. First, start with a soft, heavy roll. White, wheat, potato- it's all the same- just make sure there is enough bread to stand up to the burger and toppings. Drier, airy rolls tend to fall apart. And don't toast the bun. Toasting dries out the surface of the roll hinders it's ability to soak up the the burger juice and condiments.
#4: Stay simple with toppings: Ditch the bacon, guacamole, and fancy cheese. Those flavors tend to dominate the star of the show- the burger. Instead, stick with the classics- tomato, lettuce, onion, and American cheese. Pay homage to the classic American Hamburger and give it a cheese that reins from the same origin. Plus, American cheese melts oh-so-well!
#5: Stay classic with the condiments: Ketchup, mustard, mayo. That's it. Mix them all together beforehand for one super condiment. That way, you don't get a bite that is just ketchup or all mustard. With the pre-mixed special sauce, you have a harmony of flavors in every bite.
Now for the fries...
You can't have a burger without fries. I like sweet potato fries just as much as the next guy, but nothing beats the classic. Russet potatoes (baking potatoes) tend to work best. Do yourself a favor and buy a mandolin. You can get a good one for under $50. Here's the one I have (thanks, Mom!): OXO Softworks Mandoline. A mandoline is quick and easy way to slice just about anything- especially french fries. The mandoline helps cut them into the uniform size matchsticks. This way, they all fry evenly.
I was making fries for just me and Michael, so I used one large potato and about a cup of oil. There is no need to heat a huge vat of oil for just a few fries. Vegetable oil, peanut oil, even olive oil will work. I used a combo because I didn't have enough vegetable oil. Heat it in a deep dutch oven (you want good clearance above your oil so that your don't get splattered) over medium-high heat for a few minutes. I have no idea what temperature to fry at, so I just guess when it's ready, throw a test potato in, and see if it sizzles. It's not exact science you just don't want it to hot (too much sizzle) or too cold (not enough sizzle). Add in one layer of potatoes, fry until golden (about 5 minutes) and remove with a slotted spoon onto a plate covered with a paper towel. Continue to fry batches of potatoes until they are all done. Salt lightly and serve!
Summer days are fading fast, so while outdoor grilling season is still in swing, give a classic burger and fries a try. Enjoy!
