Joanna Gaines Burgers and Fries Recipe

Recreate the nostalgia of a classic diner drive-through with this Joanna Gaines Burgers and Fries recipe. By utilizing a professional double-fry technique for the russets and a unique foil-wrapping method for the patties, you achieve shatteringly crisp french fries and a juicy, steam-melded cheeseburger that rivals any restaurant offering. It is the ultimate weekend indulgence for the whole family.

Joanna Gaines Burgers and Fries Ingredients

The Perfect Fries:

• 2 medium Russet potatoes: High starch content is essential for a fluffy interior and crispy exterior.
• 8 cups Peanut Oil: The gold standard for frying due to its high smoke point and neutral flavor.
• 1 teaspoon Kosher salt: For finishing.

The Smash Burgers:

• 14 ounces Ground Chuck: The higher fat content (usually 80/20) ensures the patties stay juicy during the high-heat sear.
• 4 thick slices American Cheese: Melts perfectly for that gooey, classic texture.
• 2 medium Sesame Seed Buns: Soft and squishy buns work best for this style.

The Condiments & Toppings:

• 1 tablespoon Mayonnaise & 1 teaspoon Hot Sauce: Combined for a creamy kick.
• 2 tablespoons Diced Onion & 1 tablespoon Pickle Slices: For crunch and acid.
• 1/2 cup Shredded Iceberg Lettuce: Provides a cool, crisp contrast.
• 2 thick slices Tomato: Fresh and juicy.
• Mustard & Ketchup: The classic duo.

How To Make Joanna Gaines Burgers and Fries

1. Prep the Potatoes: Slice the unpeeled russet potatoes into 1/2-inch wide strips. Place them immediately into a large bowl of warm water and let them soak for 20 minutes. This step draws out excess starch, preventing the fries from becoming soggy or burning too quickly.
2. First Fry (The Blanch): Heat the peanut oil in a Dutch oven to 350°F (175°C). Drain the potatoes and dry them thoroughly with paper towels (water causes dangerous splatter). Fry the potatoes in batches for about 3 minutes until they soften but do not brown. Remove them to a wire rack. This “blanching” cooks the inside of the potato.
3. Sear the Patties: Divide the ground chuck into 4 portions. On a piece of parchment, flatten them into thin, 1/4-inch patties. Heat a large skillet over medium-high heat. Cook the patties undisturbed for 2-3 minutes to develop a crust. Flip, press down, and cook for 2 more minutes.
4. Melt the Cheese: Flip the patties one last time and press down. Top each patty with a slice of American cheese and cook for 1 minute until the cheese begins to droop and melt.
5. Dress the Buns: While the meat cooks, spread mustard and ketchup on the bottom buns. Drizzle hot sauce and spread mayonnaise on the top buns. Layer the lettuce, tomato, pickles, and onions onto the dressed buns.
6. Stack and Wrap: Create double cheeseburgers by inverting one patty onto another so the cheese sides touch. Place the stacked patties onto the top bun, then cover with the bottom bun (condiment-side down). Immediately wrap the burgers tightly in foil. This steams the bun and melds the flavors together.
7. Second Fry (The Crisp): Bring the oil back up to 350°F. Return the blanched fries to the hot oil and cook for 3 to 4 minutes until they are golden brown and crispy. Drain on paper towels and sprinkle generously with kosher salt. Serve immediately alongside the foil-wrapped burgers.

Recipe Tips

• Why Double Fry? The first fry at a lower temp cooks the potato through; the second fry at a high temp crisps the exterior. Skipping this step results in fries that are either burnt on the outside or raw in the middle.
• Dry Your Potatoes: Moisture is the enemy of crispiness. After soaking, dry the potatoes aggressively. Any water left on them will lower the oil temperature and create steam instead of crunch.
• The Foil Trick: Wrapping the hot burgers in foil for just a few minutes mimics the “steaming” effect of a fast-food wrapper. It softens the bun slightly and makes the cheese even gooier.
• Peanut Oil: If you have allergies, you can substitute canola or vegetable oil, but peanut oil offers the most authentic boardwalk fry taste.

What To Serve With Burgers and Fries

• Vanilla Milkshake: The cold, creamy sweetness balances the salty, savory meal.
• Onion Rings: If you already have the oil hot, why not?
• Coleslaw: A vinegar-based slaw cuts through the richness of the beef and cheese.
• Root Beer Float: A classic diner beverage pairing.

How To Store Burgers and Fries

• Eat Fresh: This meal is designed to be eaten immediately. Fries lose their texture within minutes, and the burgers are best when hot and melty.
• Reheat (Burgers): If you must, unwrap the burger and reheat the patty separately in a skillet. Toast the bun in the oven.
• Reheat (Fries): Place cold fries in an air fryer at 400°F for 3-5 minutes to revive some of the crunch. Microwave reheating is not recommended.

Burgers and Fries Nutrition Facts

• Calories: 950 kcal
• Fat: 65g
• Carbohydrates: 60g
• Protein: 35g
• Sodium: 1400mg

Nutrition information is estimated per serving (1 double cheeseburger + 1/2 portion fries).

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