Copycat Burger and Fries


With gooey, melty cheese on a double burger with browned and crusty bits, plus fresh, crunchy toppings and a soft, steamy bun served alongside golden fries, this is pretty darn close to the real thing served at that restaurant chain run by those five brothers. Make these burgers and fries at home and save lots of money while satisfying your fast food cravings. Serve the fries with malt vinegar and enjoy with a cold beer... you can't get that at the restaurant!

Prep Time:
10 mins
Cook Time:
20 mins
Additional Time:
20 mins
Total Time:
50 mins


  • 2 medium russet potatoes

  • 8 cups peanut oil for frying

  • 14 ounces ground chuck

  • 4 thick slices American cheese

  • 1 teaspoon hot sauce (such as Frank's Red Hot ®)

  • 1 tablespoon mayonnaise

  • 2 medium sesame seed burger buns

  • ½ cup shredded iceberg lettuce

  • 2 thick slices tomato

  • 2 tablespoons diced onion

  • 1 tablespoon pickle slices

  • 2 teaspoons mustard

  • 2 teaspoons ketchup

  • 1 teaspoon kosher salt


  1. Cut potatoes in 1/2-inch wide strips. Place in a large bowl filled with warm water and soak for 20 minutes.

  2. Pour oil in a Dutch oven and heat over medium-high heat until it reaches 350 degrees F (175 degrees C). Line a rimmed baking sheet with paper towels and set a wire rack on top.

  3. Drain potatoes well and dry thoroughly with paper towels. Add 1/2 of the dried potatoes to the hot oil and cook, stirring often, until they soften slightly, about 3 minutes. Remove potatoes to the wire rack to drain. Repeat with remaining potatoes. Maintain oil temperature at 350 degrees F (175 degrees C) for finishing fries just before serving.

  4. Divide ground chuck into 4 portions and flatten to form 1/4-inch thick patties.

  5. Heat a large skillet over medium-high heat. Add burger patties to the hot skillet and cook undisturbed, until a brown crust has formed around the edges, 2 to 3 minutes. Flip, press down with a spatula to flatten, and cook for 2 more minutes. Flip again, press down once more, then top each patty with a slice of cheese; cook for 1 minute.

  6. While the burgers cook, spread mustard and ketchup on bottom halves of the buns. Drizzle hot sauce on the top halves of the buns, then spread mayonnaise over top. Layer with lettuce, tomato slices, pickles, and onions.

  7. Invert 1 patty onto a second patty so the cheese sides are touching. Repeat with remaining 2 patties. Place a stacked patty onto each top bun, and cover with a bottom bun, condiment-side down. Wrap burgers in foil.

  8. Return fries to the hot oil and cook until golden brown, 3 to 4 minutes. Drain on paper towels and sprinkle with salt. Serve immediately with burgers.

    Copycat Burger and Fries


You can form the hamburger patties ahead of time, just stack them separated with parchment paper in the refrigerator until ready to cook.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Please note differences in ingredient amounts and total time when following the magazine version of this recipe.

Nutrition Facts (per serving)

1837 Calories
129g Fat
118g Carbs
53g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 1837
% Daily Value *
Total Fat 129g 165%
Saturated Fat 25g 123%
Cholesterol 122mg 41%
Sodium 2196mg 95%
Total Carbohydrate 118g 43%
Dietary Fiber 8g 28%
Total Sugars 4g
Protein 53g
Vitamin C 20mg 100%
Calcium 263mg 20%
Iron 10mg 56%
Potassium 1667mg 35%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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