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All-American Burger

Source of Recipe


Country Living



List of Ingredients



• 1½ pounds ground chuck or sirloin
  
• ¼ tsp salt
  
• ¼ tsp ground black pepper
  
• ½ tsp Worcestershire sauce
  
• 1 large egg
  
• 4 slices Cheddar cheese (about 4 ounces)
  
• 1 large onion, sliced in rings
  
• 4 onion rolls, halved and toasted
  
• 1 large tomato, sliced
  
• 4 lettuce leaves
  
• 4 dill pickle chips
  






Instructions



1. In a medium bowl, mix the ground beef, salt, pepper, Worcestershire sauce and egg. Use your hands to form 4 equally sized patties.
   
   
2. In a large skillet, cook patties over high heat -- about 4 minutes for medium or 5 minutes for well-done -- turning once midway through. Place one slice of cheese on top of each burger and cook for 1 more minute. Remove patties from skillet and place on a wire rack. Reduce heat to medium, add the onions and cook, stirring occasionally, until golden brown, about 6 minutes. Remove skillet from heat.
   
   
3. On the bottom half of each roll, place one burger and top with tomato, lettuce, pickles and onions. Cover with top of roll. Serve with catsup and American Frites.
   
   Makes 4 burgers.
   
   
   AMERICAN FRITES
   
   • 2 quarts vegetable oil, for frying
   • 2-1/4 pounds (about 4 large) russet potatoes, washed and peeled
   • 1 Tbsp granulated sugar
   • 1 tsp salt
   
   In a 3-quart saucepan with a deep-fry thermometer attached, heat oil to 350° F. Cut potatoes into long sticks -- about 2-inch x ½-inch. Lay potatoes in a single layer on paper towel. Let stand for 10 minutes until dry.
   
   Toss potatoes with sugar. Fry half of the potatoes in the hot oil until they begin to crisp and turn light blond, about 2 minutes. Use a slotted spoon to remove; drain on paper towel. Repeat for the second batch and let potatoes stand for 5 minutes.
   
   Raise oil temperature to 375° F. Refry potatoes in 3 batches, until golden brown, 4 to 6 minutes. Use a slotted spoon to remove, drain on a paper towel, and sprinkle with salt.
   
   Makes 6 servings.