THE MENU - CHEESEBURGER Recipe

Ingredients

• 1 pound Ground Beef (80/20 lean‑to‑fat ratio, fresh, formed into 4 equal balls)
• 2 pieces Brioche Burger Buns (Soft brioche buns, sliced horizontally)
• 4 tablespoons Unsalted Butter (Softened, for buttering buns and sautéing onions)
• 4 slices American Cheese (Processed cheese that melts quickly)
• 1 piece Yellow Onion (Medium, thinly sliced for grilling)
• 2 pieces Russet Potatoes (Large, cut into crinkle‑cut fries using a crinkle cutter or mandoline)
• 2 cups Vegetable Oil (High smoke‑point oil such as canola for frying fries)
• 1 teaspoon Salt (For seasoning fries and burgers)
• 0.5 teaspoon Black Pepper (Freshly ground)
• 2 tablespoons Gochujang (Korean chili paste for dipping sauce)
• 2 tablespoons Ketchup (For dipping sauce)

Instructions

1. Prepare Potatoes

   Wash the potatoes, cut them into crinkle‑cut fries using a crinkle cutter or mandoline, soak in cold water for 5 minutes, then drain and pat completely dry with paper towels.

   Time: PT10M

2. Make Gochujang Dipping Sauce

   In a small bowl, combine gochujang and ketchup, stir until smooth. Adjust with a pinch of sugar if desired.

   Time: PT2M

3. Preheat the Griddle

   Turn the Blackstone griddle to high heat and let it reach about 500°F.

   Time: PT5M

   Temperature: 500°F

4. Butter and Toast Buns

   Spread softened butter on the cut sides of each bun. Place them butter‑side down on the hot griddle until golden, about 1–2 minutes per side.

   Time: PT3M

   Temperature: 500°F

5. Sauté Onions

   Add a small knob of butter to the griddle, then add the sliced onions. Cook, stirring occasionally, until they turn soft and lightly caramelized, about 5 minutes.

   Time: PT5M

   Temperature: 500°F

6. Fry Crinkle Fries

   Add the vegetable oil to the griddle, spreading it evenly. Place the dried potato sticks in a single layer, season with salt and pepper, and fry, turning occasionally, until golden and crisp, about 12–15 minutes.

   Time: PT15M

   Temperature: 500°F

7. Form and Smash Burger Patties

   Divide the ground beef into 4 equal balls (about 4 oz each). Place each ball on the hot griddle and press firmly with a metal spatula for 10 seconds to create a thin patty. Season both sides with salt and pepper.

   Time: PT5M

   Temperature: 500°F

8. Add Cheese and Finish Burgers

   Flip the patties after 2–3 minutes, place a slice of American cheese on each patty, and cook another 3–4 minutes for medium‑rare (adjust time for desired doneness).

   Time: PT4M

   Temperature: 500°F

9. Assemble the Double Cheeseburger

   On the bottom toasted bun, layer caramelized onions, then two cheese‑topped patties, and finish with the top bun.

   Time: PT2M

10. Serve

    Plate the double cheeseburger alongside the hot crinkle fries and serve the gochujang‑ketchup dipping sauce on the side.

    Time: PT1M

Nutrition Facts

Calories

910

Protein

35 g

Carbohydrates

80 g

Fat

45 g

Fiber

5 g