Classic Beef Burger with Fries

Name: Classic Beef Burger with Fries
Total time: 20 min
Yield: 10
Ingredients: Beef Burger Patties — 10 pieces; Brioche Loaf — 10 pieces (or burger buns); Straight-Cut French Fries — 1.5 kg; Natural Salt — to taste; Ground black pepper — to taste; Canola Oil — as needed

Western⏱ 20 min🍽 10 servings📶 Easy

The item that most often rescues a cafe at peak hour: fast, liked by every age, and easy to keep margin on. The patties arrive pre-formed at a uniform weight — which is what keeps taste and cost per burger steady even when the cook changes.

Ingredients

Beef Burger Patties — 10 piecesBrioche Loaf — 10 pieces (or burger buns)Straight-Cut French Fries — 1.5 kgNatural Salt — to tasteGround black pepper — to tasteCanola Oil — as needed

Steps

Frozen patties can go straight on without thawing — they actually hold their shape better. Never press a patty on the grill; pressing throws away the juice.

Heat a flat pan or griddle until properly hot. Season the patty surface with salt and pepper rather than mixing it in.

Cook 3–4 minutes per side for frozen patties. Flip only once.

Toast the bun halves in the pan fat until golden. A toasted bun will not go soggy under sauce.

Fry the potatoes at 175°C until golden, drain on a wire rack, and salt while hot.

Build and serve immediately. A burger that waits more than five minutes has lost half its appeal.

Tips from the Tavis Kitchen

Fries come in four cuts: straight, crinkle, lattice and shoestring. Crinkle holds sauce better; shoestring cooks fastest but also softens fastest.
For peak hour, part-fry the potatoes ahead and finish for 90 seconds when the order lands.
Chicken burger patties are available for guests who do not eat beef, and cook the same way.