Cheeseburger Combo Meal

For me, I'm not sure any meal gives me childhood nostalgia quite like a cheeseburger, crispy golden fries, and a nice chocolate milkshake, which is quite easy to replicate in the home kitchen and way better. Let's make some homemade fast food.

Crispy French Fries (from The Food Lab)

Ingredients:

  • 6 russet potatoes. sliced in to 1/4” fries

  • Vinegar (1 TBSP per quart of water)

  • Frying oil (enough for 2 inches of oil)

  • Coarse kosher salt

Method:

  1. Place the cut potatoes and vinegar in a large pot of water., add 2 large pinches of salt, and bring to a boil over high heat. Boil until the potatoes are fully tender but not falling apart, about 10 minutes.

  2. Drain and spread the potatoes on a paper-towel-lined rimmed baking sheet. Allow to dry for at least 5 minutes.

  3.  Meanwhile, heat 2 inches of frying oil to 400°F in a large pot over high heat. Separate the fries into three small batches. Fry each batch for 50 seconds (set a timer) and let drain on a separate paper towel-lined baking sheet. Repeat the process for the remaining two batches and let the fries cool for 30 minutes or in the freezer before the second fry. Note: The fries can be kept in the freezer in an airtight container for on-demand french fries in step 4.

  4. Return the oil to 400°F over high heat. Fry half of the potatoes until crisp and lightly golden brown and floating about 3½ minutes. Drain the fries and immediately season with salt. The cooked fries can be kept hot and crisp on a wire rack set on a baking sheet in a 200°F oven while you cook the second batch. Serve immediately.

Smash Burger

Ingredients:

  • Two 3 oz (85 g) balls of 80/20 beef + Salt & Pepper

  • Browned onions (1/2 onion + 2 TBSP butter)

  • Slice of American cheese

  • Martin's potato roll

  • Lettuce

  • Tomato, thinly sliced

  • Pickled onions

Method:

  1. Heat your cast iron pan or griddle to medium heat for about 5 minutes. Right before cooking the smash burgers, turn the heat to high.

  2. Sprinkle your balls of meat with salt and pepper and plop them on the griddle. Immediately smash the burger into the griddle, applying firm and even pressure. Lift up and do not touch the burger. It needs to remain untouched for crust development.

  3. After 45-60 seconds, the crust should have developed. Flip your metal spatula upside down and scrape all along the edges to make sure that the brown crust is intact. Once the crust is released, flip the burger over.

  4. Moving quickly, add some browned onions to one burger and a slice of American cheese. After another 30 seconds. Add slide the other patty on the cheese and assemble the burger in the following layers:

Burger Sauce

Ingredients:

  • 1 part ketchup

  • 1 part mustard

  • 1 part relish

  • 1 part mayonaisse

  • 1/8 onion, minced

  • Coarse Kosher Salt

  • Fresh Ground Pepper

  • Smoked Paprika

  • Cayenne Pepper

Method:

  1. Add all ingredients in a bowl and mix until combined. Store in the fridge for several weeks.

Chocolate Milk Shake

Ingredients:

  • 2 cups vanilla ice cream

  • Big squirt chocolate syrup

  • Milk to desired consistency

  • Whipped cream (for topping)

Method:

  1. Add the vanilla ice cream and chocolate syrup to a blender.

  2. While blending, gradually add the milk until the desired consistency is reach.

  3. Set in the freezer for 20 minutes. Take out and stir.

  4. Top with whipped cream, enjoy with crispy french fries.

Ethan Chlebowski