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Author:
Franco Salzillo
Cheeseburgers are classics, but so is the bacon cheeseburger; that extra fatty richness in a few slices of crispy bacon makes a big difference. Topping a juicy beef patty with a thick slab of bacon is always a good idea, and so is making French fries from scratch. Have you made your own fries before?
Let’s start from the beginning. This is a recipe for a classic bacon cheeseburger with homemade fries, and the highlight here is the fries. The burger is super customizable, so you can do your own thing — after all, we all like our burgers differently. The fries are another story. If they’re not cooked right, they’re soggy, and who wants that?
We’re using a nice quality all-beef patty for the burger, in my case, sirloin patties, regular pork bacon, American cheese, lettuce, tomato and the standard condiments. What you can’t miss is using a brioche bun — I’m not sure if that’s the most traditional approach, but it’s totally worth it. The buttery, fluffy bread is fantastic!
For the fries, you only need plain potatoes, water, salt and pepper. The key here is frying them twice. That’s the only way to achieve the perfect crispiness and the most tender core.
For the fries:
For the cheeseburgers:
To make the fries, cut them into canes, soak them in water for 20 minutes, drain them and pat them dry.
Heat a saucepan with 2 inches of cooking oil at 325°F. Deep- for five minutes. Set aside over a paper towel to drain.
Once cooled down, fry them again, this time at 350°F until golden and crispy. Drain and pat dry.
To make the burger, heat a grill or skillet and grill the bacon until crispy. Set aside.
In the same skillet, cook the patties all the way through, flipping once. After flipping, top each patty with a slice of American cheese and let it melt.
In a separate skillet, melt the butter and slightly toast the brioche buns.
Assemble the burgers with a beef patty in the middle topped with one slice of bacon, lettuce and tomato.
Condiment to taste and add any extra toppings.
