Quality Ground Meat: For a juicy burger, use a mix of beef cuts with fat. Use firm, fresh potatoes for fries.
Season Well: Liberally salt and pepper the burger. Spice up with garlic, onion, or Worcestershire sauce. Rub fries with olive oil, paprika, garlic powder, and rosemary.
Shape Uniform Patties: Divide burger meat into even portions and shape patties. Dimple the center to prevent puffing while cooking.
Grill or Cast Iron: Grill burgers for smokiness or sear them in a cast-iron skillet. Finish cooking until the inside is done.
Toast the Buns: Lightly toast the burger buns for added texture and to prevent them from getting soggy.
Double-Fry Fries: Cook potato slices at a lower temperature to cook through and at a higher temperature to crisp up. After the second fry, season immediately.