Deep-Fried Paper-Thin Burger

Ingredients

• 1 lb Ground Beef (80% lean) (Cold, divided into two 8‑oz balls)
• 2 cup Peanut Oil (High smoke point, for deep‑frying)
• 2 piece All‑Purpose Hamburger Buns (Split, optional to toast)
• 2 slice American Cheese Slices (Processed cheese that melts quickly)
• 2 tbsp Yellow Mustard (Classic burger condiment)
• 0.25 medium White Onion (Thinly sliced)
• 6 slice Dill Pickle Slices (From jar, sliced)
• 1 tsp Salt (Season beef lightly)
• 0.5 tsp Black Pepper (Freshly ground)

Instructions

1. Prep toppings

   Thinly slice the onion and separate pickle slices. Set aside in small bowls.

   Time: PT5M

2. Form beef balls

   Divide the 1 lb of ground beef into two equal 8‑oz balls, season each with salt and pepper, and keep them chilled for a minute.

   Time: PT3M

3. Heat oil and set up station

   Pour 2 cups of peanut oil into the heavy pot, attach the thermometer, and heat to 325°F. While oil heats, place the marble slab, mallet, spatula, and tongs within easy reach.

   Time: PT5M

   Temperature: 325°F

4. Flatten the patty

   Place one beef ball on the marble slab and, using the wooden mallet, press it out to a paper‑thin circle (about 1/8‑inch thick).

   Time: PT2M

5. Grease the spatula

   Dip the wide flat spatula into the hot oil, allowing a thin film of oil to coat its surface.

   Time: PT1M

   Temperature: 325°F

6. Deep‑fry the patty

   Using the oiled spatula, gently lift the flattened beef and slip it into the oil. Fry for 30‑45 seconds until the edges turn crisp and golden brown.

   Time: PT1M

   Temperature: 325°F

7. Drain excess oil

   Remove the patty with tongs and place on paper towels to blot any surface oil.

   Time: PT0.5M

8. Melt the cheese

   Lay an American cheese slice on the hot patty, then quickly dip the patty back into the oil for another 10‑15 seconds until the cheese melts and bubbles.

   Time: PT0.5M

   Temperature: 325°F

9. Assemble the burger

   Toast the bun halves if desired, spread mustard on the bottom bun, add onion slices and pickles, place the cheese‑melted patty, then crown with the top bun.

   Time: PT2M

10. Enjoy

    Serve the deep‑fried burger hot with extra pickles or mustard on the side.

    Time: PT0M

Nutrition Facts

Calories

735

Protein

45 g

Carbohydrates

45 g

Fat

40 g

Fiber

2 g

Ingredient Substitutions

• Instead of Ground Beef (80% lean): Ground turkey, Ground bison
• Instead of Peanut Oil: Canola oil, Vegetable oil
• Instead of All‑Purpose Hamburger Buns: Brioche buns, Pretzel buns
• Instead of American Cheese Slices: Cheddar, Swiss
• Instead of Yellow Mustard: Dijon mustard
• Instead of White Onion: Red onion
• Instead of Dill Pickle Slices: Bread & butter pickles
• Instead of Salt: Kosher salt
• Instead of Black Pepper: White pepper

Equipment Needed

• Heavy pot or deep fryer
• Candy/deep‑fry thermometer
• Wide flat metal spatula
• Wooden mallet
• Marble slab or thick cutting board
• Tongs
• Protective goggles
• Paper towels
• Knife and cutting board
• Plate for draining

Critical Steps — Do Not Skip

• Flatten the patty to paper‑thin thickness
• Maintain oil temperature at 325°F (do not exceed 400°F)
• Dip spatula in oil before placing patty to prevent sticking
• Quickly melt cheese by a second dip in hot oil

Chef Tips from the Video

• A marble slab stays cool longer, helping you keep the patty thin without cooking it prematurely
• Press the patty from the center outward to avoid tearing
• For extra crunch, sprinkle a pinch of seasoned salt on the patty while it fries

Troubleshooting

Storage

Refrigerator: Cooked patties can be stored in an airtight container for up to 2 days; keep buns separate to retain crispness.

Freezer: Patty alone freezes well for up to 1 month. Thaw in refrigerator before reheating briefly in oil.

Room temperature: Do not leave assembled burgers at room temperature for more than 2 hours.

Make-Ahead Tips

• Form and chill beef balls up to 30 minutes before cooking
• Slice onion and pickles ahead of time and store in the fridge
• Measure oil and pre‑heat the pot so you can start frying immediately