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.
Recipe information
Yield
4 Servings
Ingredients
Lemon mayonnaise
2
2
1
Fries
3
Burger and assembly
2
4
4
Special equipment
Preparation
Lemon mayonnaise
Step 1
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.
Step 2
DO AHEAD: Mayonnaise can be made 1 day ahead. Keep chilled.
Fries
Step 3
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.
Step 4
Just before serving, working in batches, fry potatoes until golden brown and crisp, about 4 minutes. Transfer to wire rack and season with salt.
Step 5
DO AHEAD: Potatoes can be fried once 4 hours ahead. Leave on rack at room temperature.
Burger and assembly
Step 6
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.
Step 7
Grill burgers, rotating every 2 minutes, about 4 minutes per side for medium, topping with cheese during last 2 minutes of cooking.
Step 8
Place burgers on buns and top with lettuce and onion. Serve with lemon mayonnaise and fries.