Diner Style Smash Burgers With Crispy Rosemary Oven Fries

Don’t forget your roller skates!

These burgers are inspired by my favorite diner burger growing up in Lake Oswego, OR. It was on a squishy bun with plenty of special sauce, a mountain of crisp cold iceberg, and, most importantly, a thin cheddar blanketed patty charred to perfection. Fries are optional, but are they? They also go great with my Ridiculously Crispy Potato Wedges.

(Yes, I know there is cabbage instead of lettuce in this photo, I ran out… but will be swapping the picture soon. :) )

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INGREDIENTS:

Burger

• 1/2 head of iceberg lettuce, shredded

• 1 medium-sized juicy ripe tomato, sliced

• 1 pound ground beef (80/20) 

• 4 slices of cheddar cheese

• 4 hamburger buns (I like Martin’s Potato Rolls)

• 1 tablespoon salt

• 1 teaspoon pepper

Special Sauce

• 1/2 cup mayo

• 2 tablespoons ketchup

• 1 tablespoon mustard

• 2 tablespoons dill pickle rounds, minced

• 1/4 teaspoon smoked paprika

• 1/4 teaspoon garlic powder

Potatoes

• 2 tablespoons salt

• 1/2 teaspoon pepper

• 1 teaspoon dried rosemary

• 1 teaspoon garlic powder

• 1 teaspoon red pepper flakes

• 1 1/2 pounds fingerling, small butterball, or small Yukon gold potatoes, halved

LET’S COOK:

Potatoes:

1. Preheat your oven to 425.

2. Put the potatoes into a large pot. Add the garlic powder, half of the salt, and half of the red pepper flakes. 

3. Fill the pot with water until all potatoes are fully submerged. Place over a high heat & bring to a boil. Once boiling cook for 2 minutes. 

4. Strain the potatoes and lay them out on two baking sheets.

5. Once the skins of the potatoes are dry, about 5 minutes, coat potatoes evenly in olive oil & roast for 20 min, or until the bottom side of the potatoes are crispy & golden brown, flip and repeat, around 40 minutes total.

6. Sample a potato and add more salt to taste.

Special Sauce:

1. Whisk together the mayo, ketchup, mustard, garlic powder, and paprika. Dice the pickles and add them into the sauce. Set in the fridge to get nice and cold.

Burgers:

1. Select your largest heaviest pan to cook the burgers. Preheat over high heat. 

2. Portion ground beef into 4 - 5 inch patties and sprinkle with a generous amount of salt and pepper.

3. Place each patty in the pan one at time and press it as flat as you can with a spatula. The flatter the patty, the crispier it will become. Flatten it quickly while the fat is still cold, this renders a more tender burger! DO NOT CROWD YOUR PAN. If you need to make two rounds that’s ok!

4. Cook for 2 minutes and flip once the first side is crispy. Cover with cheese, if desired, and cook for 2 more minutes.

5. Remove burgers from the pan and quickly toast the inside of the buns in the hot burger pan.

6. Build your burger with the toasty bun, a burger patty, the delicious sauce and fixings of your choice.

[SERVES 4]

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