Double Cheeseburger with Thousand Island Dressing and Truffle Fries
A cast-iron skillet delivers the best sear for these burger patties.
- 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
- 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
- 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
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.
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.