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A cast-iron skillet delivers the best sear for these burger patties.


For the thousand island dressing:
  • 2 cups mayonnaise
  • 1/2 cup pepperoncini, minced
  • 4 teaspoons ketchup
  • 1/4 cup pickles, minced
  • 1/4 cup capers, minced
  • 1/2 teaspoon fresh lemon juice
  • 1/4 red onion, minced
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper, to taste
For the burger:
  • 2 tablespoons vegetable oil, plus more for pan
  • 2 large yellow onions, finely chopped
  • Kosher salt, to taste
  • 4 hamburger buns, split
  • 1/4 cup dill pickles, sliced
  • 3/4 cup shredded iceberg lettuce
  • 4 thin slices tomato
  • Freshly ground black pepper, to taste
  • 2 pounds ground chuck beef (preferably 80 percent lean)
  • 8 slices American cheese
For the fries:
  • 2 large russet potatoes (about 1 1/2 lbs)
  • 1/2 cup chopped fresh parsley
  • 1/4 cup chopped fresh rosemary
  • Truffle salt, to taste
  • Fresh ground black pepper, to taste


Serves: 4


For the thousand island dressing, combine all ingredients in a large bowl. Fold until evenly mixed.

For the burger, in a large skillet, add vegetable oil over medium heat. Add onions and 3/4 teaspoon salt, cover, and cook, stirring occasionally, until golden and soft, about 20 minutes. Uncover, increase the heat to medium-high, and continue to cook, stirring often, until caramelized, about 8 minutes. Add 1/4 cup water to skillet, scraping browned bits from bottom of pan. Simmer and stir until the water evaporates, about 2 minutes. Transfer to a bowl and set aside.

Heat a griddle or skillet over medium heat; lightly brush with vegetable oil. Toast buns on the griddle, split-side down. Spread about 1½ tablespoons dressing onto each toasted bun bottom. Top with a few pickles, lettuce, two tomato slices (make sure to season with salt and pepper), another dollop of sauce, then set aside.

Keeping the griddle hot, form ground beef into 8 patties, and season both sides with salt and pepper. Place on the griddle and cook 3 minutes, then flip and top each with 1 slice cheese. Continue cooking about 2 minutes more for medium-rare to medium doneness. Top 4 of the patties with caramelized onions, then arrange the remaining patties on top, cheese-side up. Assemble the burgers with the double-patties.

For the french fries, cut potatoes into shoestrings or matchsticks, preferably using a mandolin at the thinnest julienne setting. Rinse cut potatoes to remove excess starch and transfer to a paper towel–lined baking sheet; pat dry as much as possible. In a heavy-bottomed pot, heat 2 to 3 inches oil to 350˚F. Working in batches, fry shoestrings until potatoes are crisp and golden-brown, 2 to 3 minutes per batch. Transfer immediately to a large mixing bowl and toss with some of the chopped herbs, truffle salt, and pepper. Transfer to a paper towel-lined baking sheet.