Our Very Favorite Restaurant Burger at Home

By winefoot

Want burgers at home that are better than the ones at your favorite restaurant? There's no shortcuts in this recipe, but the extra effort pays off.

Ingredients

• LEMON MAYONNAISE:
• 2 large egg yolks, cold
• 2 tablespoons fresh lemon juice, cold, divided
• 1 cup grapeseed or vegetable oil
• Kosher salt
• FRIES:
• Vegetable oil for frying, about 8 cups
• 3 pounds Yukon gold potatoes, about 8, cut into 1/4-inch sticks
• Kosher salt
• BURGER AND ASSEMBLY:
• 2 pounds 20% fat ground beef, preferably ground chuck
• Kosher salt
• Black pepper, freshly ground
• 4 slices aged white cheddar
• 4 soft brioche rolls, split, toasted
• Bibb lettuce and
• Pickled red onion

Details

Servings 1
Adapted from bonappetit.com

Preparation

Step 1

LEMON MAYONNAISE:
In a medium bowl with a whisk or in a food processor with the 'S' attachment, whisk cold egg yolks and 1 tablespoon lemon juice in a medium bowl. Whisking constantly, gradually drizzle in oil, drop by drop at first, until mayonnaise is thickened and smooth. Whisk in remaining 1 tablespoon lemon juice; season with salt. Cover and chill.

Mayonnaise can be made 1 day ahead. Keep chilled.

NOTE: It helps keep the mayonnaise from breaking if the bowl or food processor work bowl are cold. Put in the refrigerator or freezer until cold before starting mayonnaise.


FRIES:
Fit a medium saucepan with deep-fry thermometer; pour in oil to measure 2 inches. Heat over medium-high heat until thermometer registers 350°F. Working in 4 batches, fry potatoes, turning occasionally, until golden and tender, 6–8 minutes; transfer to a wire rack to drain.

Potatoes can be fried the first time up to 4 hours ahead. Leave on rack at room temperature.

Just before serving, working in batches, fry potatoes until golden brown and crisp, about 4 minutes. Transfer to wire rack and season with salt.

BURGER AND ASSEMBLY:
Meanwhile, prepare a grill for medium-high heat. (Alternatively, heat a cast-iron skillet over medium-high heat.) Divide meat into 4-inch patties. Using your thumb, make a small indentation in the center to help keep the burger flat as it cooks. Season generously with salt and pepper.

Grill burgers, rotating every 2 minutes, about 4 minutes per side for medium, topping with cheese during last 2 minutes of cooking.

Place burgers on buns and top with lettuce and onion. Serve with lemon mayonnaise and fries.