Classic Cheeseburger with Lettuce and Ketchup

1.Preheat your oven to 200°F (95°C) and place a wire rack on a baking sheet to keep cooked fries warm.

2.Peel the russet potatoes (2 medium) and cut them into 1/4-inch thick fries. Rinse in cold water to remove excess starch, then pat dry thoroughly with paper towels.

3.Heat vegetable oil in a deep pot or fryer to 325°F (160°C). Fry the potatoes in batches for 3-4 minutes until soft but not browned. Remove and drain on paper towels.

4.Increase the oil temperature to 375°F (190°C). Fry the potatoes again in batches for 2-3 minutes until golden and crispy. Drain on paper towels, season with salt, and keep warm in the oven.

5.Divide the ground beef into two equal portions and gently form each into a 4-inch diameter patty about 3/4 inch thick. Make a slight indentation in the center of each patty to prevent puffing during cooking. Season both sides with salt and pepper.

6.Heat a cast-iron skillet or grill pan over medium-high heat until very hot. Place the patties on the pan and cook for about 3-4 minutes on the first side until nicely browned.

7.Flip the patties and immediately place a slice of cheddar cheese on each. Cook for another 3-4 minutes for medium doneness, or longer to your preference, until the cheese is melted and the burger is cooked through.

8.While the patties cook, lightly toast the hamburger buns (2) cut side down in a separate pan or toaster until golden and crisp.

9.Spread mayonnaise (1 tablespoon) evenly on the bottom half of each bun. Place the cooked cheeseburger patty on top, followed by a leaf of crisp iceberg lettuce and a drizzle of ketchup (2 tablespoons).

10.Top with the bun halves to assemble the burgers.

11.Serve each cheeseburger with a generous portion of crispy fries on the side, a cold can of Dr. Pepper, and two Oreo cookies (4) for dessert.