Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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