Diner Burger & Fries



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The cooks at Diner, in Brooklyn, change up burger toppings according to the season: lettuce and pickled onions in winter months; sliced tomato and housemade bread-and-butter pickles in the summer.

Ingredients

Lemon mayonnaise

  • 2 tablespoons fresh lemon juice, divided
  • 1 cup grapeseed or vegetable oil

Fries

  • Vegetable oil (for frying; about 8 cups)
  • 3 pounds Yukon gold potatoes (about 8), cut into ¼" sticks

Burger and assembly

  • 2 pounds ground beef, preferably ground chuck (20% fat)
  • Kosher salt, freshly ground pepper
  • 4 slices aged white cheddar
  • 4 soft brioche rolls, split, toasted

Recipe Preparation

Lemon mayonnaise

  • Whisk egg yolks and 1 Tbsp. lemon juice in a medium bowl. Whisking constantly, gradually drizzle in oil, drop by drop at first, until mayonnaise is thickened and smooth. Whisk in remaining 1 Tbsp. lemon juice; season with salt. Cover and chill.

  • DO AHEAD: Mayonnaise can be made 1 day ahead. Keep chilled.

Fries

  • Fit a medium saucepan with thermometer; pour in oil to measure 2". Heat over medium-high heat until thermometer registers 350°. Working in 4 batches, fry potatoes, turning occasionally, until golden and tender, 6–8 minutes; transfer to a wire rack to drain.

  • Just before serving, working in batches, fry potatoes until golden brown and crisp, about 4 minutes. Transfer to wire rack and season with salt.

  • DO AHEAD: Potatoes can be fried once 4 hours ahead. Leave on rack at room temperature.

Burger and assembly

  • Meanwhile, prepare a grill for medium-high heat. (Alternatively, heat a cast-iron skillet over medium-high heat.) Divide meat into 4 portions and form into into 4" patties. Using your thumb, make a small indentation in the center to help keep the burger flat as it cooks. Season generously with salt and pepper.

  • Grill burgers, rotating every 2 minutes, about 4 minutes per side for medium, topping with cheese during last 2 minutes of cooking.

  • Place burgers on buns and top with lettuce and onion. Serve with lemon mayonnaise and fries.

Reviews Section

Island Burgers & Shakes on 9th Ave and 51st St.
The best burgers, unfortunately no fries.

Jackson Hole comes in second. They have fries.

Clicking the will recommend this comment to others.

Island Burgers is a fun place, but they can't cook "medium rare" to save their lives. It's either way over done, or close to raw. And believe me, I've tried.

Union Square Cafe (lunch only) still sets the burger standard for me. Brioche bun, great bacon and cheddar. Excellent fries, too.

Forgot about Burger Joint at the Parker Meridien Hotel on 56th St. Wacky rec room hidden in upscale hotel lobby. Dynamite grill burgers--cheap and no frills.

I really like McHales on 8th and 46th. "Big ass" definitely fits the bill, and I've had no trouble getting them to cook the burger rare to medium rare.

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There are different schools of thought about burgers:

Comparing Island Burger to McHales: Island, lots of creative toppings on an uninspired patty. McHale's, great beef, so great you want it bloody and you wouldn't dream of disguising it with satay or whatever.

Moving uptown, Nicks has to be compared with the nearby cafe upstairs at Fairway Market: Nicks burger tastes like a slab of meatloaf because they mix seasonings into the burger. Fairway, great beef, so great you wouldn't want to disguise it with "onion soup mix" or whatever.

Are sure about Nick's? I've never detected seasoning in one of their burgers, and to me they have always tasted like a perfectly normal diner burger. I'll ask next time I'm there.

I will have to try Fairway though!

I was at Nick's this morning and told them the gist of what you wrote about them using seasoning in the burgers. They said they put in salt, pepper and garlic.

That's pretty standard for a diner type burger, in my experience.

OK, now We've stumbled into my pet peeve in an online discussion, The Loop, The Annoying Loop.

Everything has now been said. So, why say more? Because where we are is where I felt we were when I first joined in, and I joined in because I thought that where we were was inadequate.

You think that pre-seasoned hamburger is standard. But, your thinking that means that you [or whoever] don't mention it when you recommend a place like Nicks. To me, tastes like meatloaf. Island Burger lovers think it's "standard" to say "great burger" when presented with a bunch of "smothered" choices. They probably never get a plain old cheeseburger there, which I did, and which was lifeless, worse than if I had shoved some hamburger in my own microwave. (Which method, believe or not, is really not bad at all, which makes Island Burger's treatment the more offensive-to-me.)

Hence, my original post, there are different schools of thought. I wasn't trying to convince you not to like what you like, I was trying to speak to a small percentage of the audience who thinks the way I do.

Big Nick's, Bdwy @ 76 St, but the fries are nothing special. Burger Joint in the Parker Meridien Hotel and the fries are ok. Burger Heaven on E 49 Street opposite Saks - fries ok. Molly's Pub, 3 Ave @ 22 St, and the fries are made from real potatoes.

Yeh, not a big fan of island burger and shakes. Its ok, but no fries, come on. get a bigger space already.. I like the Friars Coffee shop on 46th and 1st for a over sized white castle burger.. I like jimbos burger on 1st ave and 54-57th street, Wollensky grill makes a pretty big burger.. And given the parameters that is what i would suggest..


No need to travel for the great American diner burger &mdash now it comes to you

As an American, I have an almost biological instinct for what constitutes a real &ldquoburger.&rdquo Gotta have a nice, lightly toasted, domed bun. Gotta have some lettuce, tomatoes and onions, and a touch of pickles. Gotta top it with a slice of melted American cheese, though this is optional for me. And it&rsquos gotta have what I&rsquoll call Big Beef Flavor.

The Wildflour Burger has all that, and I must admit, I&rsquom a late convert. I&rsquod spent so much time exploring their other menu innovations, the Wildflour Burger had slipped my attention, even though it was there on the menu all this time. When I heard that chef Ana De Ocampo, who runs the seven Wildflour branches, was now offering the burger exclusively as a delivery item, I was intrigued.

So what can we say about the Wildflour Burger?

It&rsquos hearty, tall, with almost an overwhelming mouthful of Canadian beef, lettuce, tomato, onion, pickle, special dressing and, of course, melted cheese.

This is why some people fall off the vegan wagon.

The architecture &mdash a domed Brioche bun &mdash surrounds a flavor package that&rsquos as well constructed as a space capsule. Wildflour does this classic just right.

Even with their seven awesomely designed branches, De Ocampo knows that people still want home delivery now, so an online pivot was in order: Wildflour has redesigned its ordering app and online services to cater to whichever virtual-only brands you want brought straight to your home &mdash whether it&rsquos burgers, Wildflour Pizza, Wildflour Rotisserie Chicken, or Wildflour Breakfast/Lunch/Diner (BLD) Trays.

That&rsquos right: the burger is now an online-delivery item, which you can order using the Wildflour App.

&ldquoAs casually and effortlessly as we eat a burger, they should be as easy to get in yours hands whenever the moment demands,&rdquo says De Ocampo. &ldquoWhy drive out for it? Stay in your jammies, on your couch, with this morning&rsquos coffee stain still on your shirt. We&rsquoll get your burger to you!&rdquo

They&rsquove also been setting up new cloud kitchen locations to widen the Wildflour footprint across Metro Manila and meet growing demand. &ldquoWe currently manage 45 online stores at the moment across 10 different brands and multiple channels,&rdquo says De Ocampo.

Goes to show that streamlining is not only easier, it&rsquos tastier.

We received the classic Wildflour Burgers in sturdy cardboard boxes, with a side order of French fries. (They also offer onion rings and vanilla, strawberry and chocolate milkshakes for delivery.)

As mentioned, the burger lives up to my American burger memory test &mdash but like all of Wildflour&rsquos innovations, they add their own special twists. Ana says they have always used Canadian beef &ldquofrom the beginning, as this is the best quality beef we can get.&rdquo (They also use it for their Rib Eye Steak Frites, which I definitely will try next time I&rsquom dining out, fingers crossed.)

On first bite, it&rsquos the slight buttery freshness of the brioche bun that signals this is lovingly made in-house. &ldquoSince our bedrock is our bakery, it would be a shame if we didn&rsquot make our bun as fresh from the oven as possible,&rdquo she says.

Going back to the beginning, Ana says their team wanted to recapture a certain comforting flavor profile. &ldquoOur team has always talked about how comforting a good, ol&rsquo fashioned diner burger is. Just like many Wildflour favorites, we take comfort classics and whip them up with the best-quality ingredients we can source locally.&rdquo

Of course, I had to ask what makes a &ldquoperfect burger&rdquo for Ana. &ldquoIn a burger, the beef patty is, of course, the star &mdash with enough char, juice and tenderness to make it belt memorable notes in your mouth,&rdquo she says. But then, staying with the musical analogy, she compares it to a performing diva &mdash sorta like Diana Ross and her Supremes: &ldquoConsider the bun and everything else as backup singers. Each is employed to bring out the best in that meat&rsquos performance. And the butter we slather on the bun before it&rsquos toasted makes for really tasty choreography that&rsquoll make you want to shake your own buns.&rdquo

Okay, that might be as far as I&rsquom willing to take that analogy. But I like the way Ana likens their burger to a performance. &ldquoWhat gives our burger its Wildflour DNA is that it isn&rsquot just the patty that gets diva status it&rsquos every element used in its assembly,&rdquo she says. &ldquoSo everything &mdash from plucking lettuce at its crispest to the freshness and tastiness of our bun &mdash is what gives this classic its twist.&rdquo

And the &ldquosecret sauce&rdquo shall remain a secret, as every good burger chef knows.

Finally, with many people seeking plant-based options to satisfy their burger cravings these days, I asked if Wildflour was going that route anytime soon.

&ldquoLike all items that end up on Wildflour&rsquos menu, it&rsquos the stuff we know we can make excellently. And one of those things is grilling up the best all-meat burger possible.&rdquo But she promises: &ldquoWhen we arrive at doing the same for vegan burgers, you&rsquoll see it on the menu as well.&rdquo


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Popina Canteen

1691 Johnston St.

The concept at this shipping-container-turned-restaurant on Granville Island is “fast food done better,” and nowhere is that more evident than in its excellent burger. Robert Belcham, of Monarch and Dirty Burger fame (see below), is one of the four top chefs who are partners in this enterprise. He has adapted his famous burger from now-closed Monarch into an easygoing classic: an old-fashioned griddled patty, melted American cheese, crisp iceberg lettuce and Thousand-Island-type sauce. Eat it fast, though, before the voracious seagulls swoop in.

The Pourhouse Burger, topped with a slab of crisp pork belly, from Pourhouse Restaurant in Vancouver. Photo by Chris Giannakos / for Pourhouse

Pourhouse

162 Water St.

This is a beauty of a burger, a decided frontrunner for title of best burger in Vancouver. The Pourhouse Burger features a thick, hearty and perfectly caramelized patty of dry-aged Cache Creek beef, tangy aged cheddar and a slab of crispy pork belly on a roll that’s just the right size and firmness to match all those rich flavours. Still hungry? New(ish) Kitchen Table Group executive chef Alessandro Vianello has made the burger even more indulgent with the option of a fried egg, crispy chicken skin and/or foie gras. Best with one (or two) of barkeep Adam Domet’s terrific cocktails.

The bison burger from Timber Gastropub in the Listel Hotel in Vancouver. Photo by Submitted / Courtesy of Timber Gastropub

Timber Gastropub

1300 Robson St., Listel Hotel

Slip into your plaid shirt and tuque and head over to Timber, Vancouver’s all-Canadian gastropub. Once you’ve scarfed down the fried cheese curds, house-made ketchup chips and a Caesar or two, you’ll want to dig right into the bison burger. This is a burger with presence — lean, flavourful and hearty bison recklessly slathered with smoked jalapeño burger sauce and aged cheddar. Optional add-ons include Gelderman Farms bacon or Poplar Grove Tiger Blue Cheese. It’s the burger you’ve been craving, eh?


Isaac Toups is known for his amazing charcuterie, cracklins, and basically all things pork. But for Toups’ lunchtime burger, the chef uses wagyu beef and tops it with pickled squash, cheddar, bacon, and herbed aioli on a sesame seed bun. On the pricier side, unsurprisingly, at $16.

Chefs Nhat and Bobby Nguyen imbue their craveable menu with Southern-meets-Southeast-Asian pluck, bold flavors that mine a global culinary lexicon. But they don’t fuss, as Fharmacy’s classic cheese burger will attest. Eight ounces of house-blended beef get topped with American cheese and pickles, served on a brioche bun with fries on the side. Off topic, but the lemongrass chicken tacos are worth an exclamation point.


Burgers and Fries : Burger Recipes and French Fry Recipes in One Classical American Cookbook (Paperback)

Get your copy of the best and most unique Burgers and French Fry recipes from BookSumo Press!

Come take a journey with us into the delights of easy cooking. The point of this cookbook and all our cookbooks is to exemplify the effortless nature of cooking simply.

In this book we focus on Burgers and Fries. The Burgers and Fries is a complete set of simple but very unique Burger and French Fry recipes. You will find that even though the recipes are simple, the tastes are quite amazing.

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Burger House French Fry Seasoning

Burger House French Fry Seasoning


One of the burger joint institutions in Dallas is The Burger House. It’s a shabby little joint with a walk up window, uneven concrete floors and crammed picnic tables. Bustling with kids, parents, blue and white collar workers. Simple diner style burgers, fries and shakes.

The one thing that makes the place to me is their french fry salt. I really like it. You can pick up notes of garlic, cumin etc.. When I don’t have vinegar or Tabasco, I like to use this salt. I make a batch and keep in my spice cabinet. Give it a try and tell me what you think.

Ingredients:
12 tsp = 1/4 cup so you can use ratios to make larger batches.
1/4 cup Kosher Salt
2 tsp Chili Powder
1 tsp Cumin
1 tsp Celery Seed
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Cayenne or Slap Ya Mama (Optional if you like spicy)

Directions: Combine in a container and keep it your spice cabinet so you always have it on hand when you want to amp up your fries or potatoes.


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If you need some love like you’ve never needed love before, then look no further! Tonight is the night when two become bun. Bad Spice Girls puns aside, after you’ve had these delicious za’atar spiced lamb patties you may find it hard to return to the bland beef burgers of the past. With so much flavour, there’s no need for greasy chips either – we’re keeping it light with smoky charred zucchini and fresh baby spinach.


  • Looking for an alternative to potato fries? How about these PARMESAN GARLIC VEGGIE FRIES from My Life Cookbook
  • How about these BAKED PARMESAN CARROT FRIES WITH CHILLI MAYO DIP from Kitchen Sanctuary