Perfection is boring! Which is why we are super accepting of these not-round burgers, craggy edges and all! Use your spatula to smash them down—don't worry about forming a perfectly circular patty. The more irregular the edges, the crispier (and more delicious!) they will be. And the magical secret sauce? Ketchup + mayo + chopped pickles. Oops...not-so-secret anymore. We've got you covered! For more great ideas head over to Dinnerly.com.
1 pound russet potatoes
4 ounces bread & butter pickles
1 ounce mayonnaise
½ ounce ketchup
12 ounces grass-fed ground beef
2 potato buns
neutral oil, such as vegetable or safflower
coarse kosher salt
freshly ground pepper
How to Make It
Make salt and pepper fries. Preheat oven to 450ºF with rack in upper ⅓. Place a sheet pan in oven. Halve potatoes, lengthwise; cut into ½- inch wedges. In a large bowl, toss with 1 tablespoon oil, ½ teaspoon salt, and a few grinds pepper. Transfer to preheated baking sheet, roast in oven 20–25 minutes until golden, flipping halfway through. Toss with ½ teaspoon each salt and pepper.
Finely chop half of the pickles (reserve rest for garnish). In a small bowl, stir together mayonnaise, ketchup, and chopped pickles. Season to taste with salt and pepper. Divide ground beef into 2 equal portions (do not form patties).
Heat a griddle or large heavy skillet over high until very hot, about 2 minutes. Lightly brush with oil. Place beef in pan and smash each mound flat with a spatula, forming 5-inch patties. Season well with salt and cook, undisturbed, until outer edges are brown, about 2-3 minutes.
Flip burgers, season with salt, and cook until medium-rare, about 2 minutes more. Transfer burgers to a plate. Pour off fat. Add buns, cut sidedown to griddle or skillet, and toast until lightly browned, 1-2 minutes.
Place burgers on buns and top with a dollop of sauce and reserved pickles. Serve salt and pepper fries alongside, with remaining sauce for dipping. Enjoy!
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