Numeric amounts are based on 4 servings; text such as “to taste” stays the same.
Bake the potato wedges first, then cook the burgers in a very hot skillet so the edges brown quickly. Loosely formed beef balls press thin against the pan for a crisp outside and juicy center.
Ingredients
1 1/2 pounds russet potatoes, cut into 1/2-inch wedges
1 tablespoon olive oil, for the potatoes
1 teaspoon paprika
3/4 teaspoon fine salt, divided
1/4 teaspoon black pepper
1 1/2 pounds ground beef, preferably 80/20
4 hamburger buns
4 slices cheddar cheese
1 tablespoon neutral oil, for the skillet
1 small red onion, thinly sliced
2 tablespoons cider vinegar
1 teaspoon sugar
Lettuce leaves and mustard, for serving
Directions
Heat the oven to 425°F. Toss potato wedges with olive oil, paprika, 1/2 teaspoon salt, and pepper. Spread in one layer on a lined baking sheet and roast for 25 to 30 minutes, turning once, until browned and tender.
While the potatoes roast, toss sliced red onion with cider vinegar, sugar, and a pinch of salt. Set aside to pickle.
Divide the beef into 8 loose balls without compressing them. Heat a large cast-iron or heavy skillet over medium-high heat until very hot and lightly oil it.
Working in batches, place a beef ball in the skillet and press firmly with a sturdy spatula for about 10 seconds to make a thin patty. Season with the remaining salt and cook for 2 minutes, until the edges are deeply browned.
Scrape under each patty to keep the crust intact, flip, add cheddar, and cook for 1 to 2 minutes more. Ground beef should reach 160°F. Toast the buns in the skillet.
Stack two patties on each bun with pickled onion, lettuce, and mustard. Serve with the potato wedges.
Recipe notes
Variations
Use ground turkey instead of beef and cook the patties to 165°F. Add sliced tomato or pickles, or replace cheddar with Swiss cheese.
Storage and reheating
Refrigerate cooked patties and wedges separately in shallow covered containers and use within 3 to 4 days. Reheat patties in a covered skillet until steaming; re-crisp wedges in a 400°F oven for 8 to 10 minutes.
Bake the potato wedges first, then cook the burgers in a very hot skillet so the edges brown quickly. Loosely formed beef balls press thin against the pan for a crisp outside and juicy center.
Serves: 4 Prep: 20 minutes<br />
Cook: 30 minutes
Ingredients
1 1/2 pounds russet potatoes, cut into 1/2-inch wedges
1 tablespoon olive oil, for the potatoes
1 teaspoon paprika
3/4 teaspoon fine salt, divided
1/4 teaspoon black pepper
1 1/2 pounds ground beef, preferably 80/20
4 hamburger buns
4 slices cheddar cheese
1 tablespoon neutral oil, for the skillet
1 small red onion, thinly sliced
2 tablespoons cider vinegar
1 teaspoon sugar
Lettuce leaves and mustard, for serving
Method
Heat the oven to 425°F. Toss potato wedges with olive oil, paprika, 1/2 teaspoon salt, and pepper. Spread in one layer on a lined baking sheet and roast for 25 to 30 minutes, turning once, until browned and tender.
While the potatoes roast, toss sliced red onion with cider vinegar, sugar, and a pinch of salt. Set aside to pickle.
Divide the beef into 8 loose balls without compressing them. Heat a large cast-iron or heavy skillet over medium-high heat until very hot and lightly oil it.
Working in batches, place a beef ball in the skillet and press firmly with a sturdy spatula for about 10 seconds to make a thin patty. Season with the remaining salt and cook for 2 minutes, until the edges are deeply browned.
Scrape under each patty to keep the crust intact, flip, add cheddar, and cook for 1 to 2 minutes more. Ground beef should reach 160°F. Toast the buns in the skillet.
Stack two patties on each bun with pickled onion, lettuce, and mustard. Serve with the potato wedges.
Variations
Use ground turkey instead of beef and cook the patties to 165°F. Add sliced tomato or pickles, or replace cheddar with Swiss cheese.
Storage and reheating
Refrigerate cooked patties and wedges separately in shallow covered containers and use within 3 to 4 days. Reheat patties in a covered skillet until steaming; re-crisp wedges in a 400°F oven for 8 to 10 minutes.
Bake the potato wedges first, then cook the burgers in a very hot skillet so the edges brown quickly. Loosely formed beef balls press thin against the pan for a crisp outside and juicy center.
Serves: 4 Prep: 20 minutes<br />
Cook: 30 minutes
Ingredients
1 1/2 pounds russet potatoes, cut into 1/2-inch wedges
1 tablespoon olive oil, for the potatoes
1 teaspoon paprika
3/4 teaspoon fine salt, divided
1/4 teaspoon black pepper
1 1/2 pounds ground beef, preferably 80/20
4 hamburger buns
4 slices cheddar cheese
1 tablespoon neutral oil, for the skillet
1 small red onion, thinly sliced
2 tablespoons cider vinegar
1 teaspoon sugar
Lettuce leaves and mustard, for serving
Method
Heat the oven to 425°F. Toss potato wedges with olive oil, paprika, 1/2 teaspoon salt, and pepper. Spread in one layer on a lined baking sheet and roast for 25 to 30 minutes, turning once, until browned and tender.
While the potatoes roast, toss sliced red onion with cider vinegar, sugar, and a pinch of salt. Set aside to pickle.
Divide the beef into 8 loose balls without compressing them. Heat a large cast-iron or heavy skillet over medium-high heat until very hot and lightly oil it.
Working in batches, place a beef ball in the skillet and press firmly with a sturdy spatula for about 10 seconds to make a thin patty. Season with the remaining salt and cook for 2 minutes, until the edges are deeply browned.
Scrape under each patty to keep the crust intact, flip, add cheddar, and cook for 1 to 2 minutes more. Ground beef should reach 160°F. Toast the buns in the skillet.
Stack two patties on each bun with pickled onion, lettuce, and mustard. Serve with the potato wedges.
Variations
Use ground turkey instead of beef and cook the patties to 165°F. Add sliced tomato or pickles, or replace cheddar with Swiss cheese.
Storage and reheating
Refrigerate cooked patties and wedges separately in shallow covered containers and use within 3 to 4 days. Reheat patties in a covered skillet until steaming; re-crisp wedges in a 400°F oven for 8 to 10 minutes.
