Homemade Cheeseburger with Greek Yogurt Burger Sauce and Fries
The cheese should melt right over the edge of the burger. That’s the whole point! Add soft sautéed onions, cold lettuce, and tomatoes, then put the fries close enough to catch anything that falls out of the bun. The sauce is an In-N-Out-inspired version with Greek yogurt, a little mayo, Dijon, and paprika. Save some for the fries.
Start the potatoes first, and leave the beef alone once it hits the skillet. You want a browned surface before you flip. Toast the buns while the burgers finish, then get everyone to the table before the lettuce meets the hot cheese.
- Total
- 50 minutes
- Makes
- 2 burgers with fries
Before you cook
Start with the fries
The potatoes need the most time. Put them in the oven before cooking the onions or shaping the burgers.
Shape gently
Press the ground beef together just enough to make patties. Working it like dough makes a firmer burger.
Recipe
Homemade Cheeseburger with Greek Yogurt Burger Sauce and Fries
- Prep
- 15 minutes
- Cook
- 35 minutes
- Total
- 50 minutes
- Makes
- 2 burgers with fries
Ingredients
For the Greek yogurt burger sauce
For the oven fries
For the onions
For the burgers
Instructions
- 1
Heat the oven and cut the potatoes
Heat the oven to 425°F. Cut the potatoes into sticks about ⅜ inch thick. Rinse briefly to remove loose surface starch, then dry thoroughly with a clean towel. Toss with the oil, salt, and pepper and spread on a large rimmed sheet pan, leaving space between the pieces.
- 2
Roast the fries
Bake for 30 to 35 minutes, turning after 20 minutes, until the fries have browned edges and tender centers. Use this time to cook the onions and prepare the burger toppings. If the potatoes finish first, turn off the oven and leave them inside briefly while the burgers cook.
- 3
Mix the burger sauce
Stir the Greek yogurt, mayonnaise, ketchup, Dijon, paprika, and ground chili together. Taste before adding salt and pepper. Add the optional relish and a little pickle brine if you want a sweeter, tangier sauce. Refrigerate while you finish cooking, keeping some aside for the fries.
- 4
Soften the onions
Heat the tablespoon oil in a skillet over medium heat. Add the onion and pinch of salt and cook for 12 to 15 minutes, stirring occasionally, until soft with a few golden edges. Add a splash of water if the pan dries out before the onions soften. Transfer to a bowl.
- 5
Shape and season the patties
Divide the beef into 2 equal portions and gently shape into patties slightly wider than the buns, about ½ inch thick. Make a shallow indentation in each center. Season both sides with the salt and pepper just before cooking; keep the lettuce, tomatoes, cheese, and condiments ready.
- 6
Cook the cheeseburgers
Wipe out the onion skillet and heat over medium-high heat. Add the teaspoon oil, then the patties. Cook for 3 to 4 minutes without pressing, flip, and cook for another 3 to 4 minutes. Lower the heat if they darken too quickly. Add the cheese near the end and cover briefly to melt it.
- 7
Check the burgers and toast the buns
Insert an instant-read thermometer horizontally through the side of each patty; the center must reach 160°F. Keep cooking if needed. Transfer to a clean plate. Butter the cut sides of the buns and toast in a clean skillet over medium heat for 1 to 2 minutes, until golden.
- 8
Assemble and serve
Spread the yogurt burger sauce on the toasted buns. Add lettuce, tomatoes, a cheeseburger patty, and the sautéed onions, then close with the top buns. Taste the fries and add a little more salt if needed. Serve with the remaining sauce while the cheese is soft and the fries are hot.
Homemade Cheeseburger with Greek Yogurt Burger Sauce and Fries
For this step
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Getting the burger sauce right
Use thick, plain Greek yogurt. Taste the sauce before adding pickle brine; yogurt and Dijon already bring acidity. If it tastes too sharp, add a little more mayo or ketchup.
This is a yogurt-based, In-N-Out-inspired sauce. Ketchup adds sweetness and color, while optional relish brings pickle flavor. Adjust those additions to your taste rather than expecting an exact match to the restaurant spread.
Getting a good burger crust
Use a heavy skillet and let it heat before adding the patties. Leave them in place until a browned surface forms, then flip. Pressing with the spatula squeezes out juices.
The onions are sautéed until soft, rather than deeply caramelized. For darker onions, cook them longer over a lower heat and start them before the fries.
Swaps and shortcuts
Frozen fries: Cook according to the package instead of following the fresh-potato method. Cheddar: Use thin slices and cover the skillet briefly to help them melt.
Tomatoes: Slices are easier to keep in a closed burger. Halved cherry tomatoes work too; place the cut sides against the lettuce so they are less likely to slide out.
Checking the burger temperature
Use a thermometer rather than the color of the beef. Ground beef should reach 160°F, following the USDA temperature guidance.
Frequently Asked Questions
What ground beef is best for homemade cheeseburgers?
80/20 ground beef has enough fat for a juicy skillet burger. Shape it gently and season the outside just before cooking.
Can you make burger sauce with Greek yogurt?
Yes. Use thick, plain Greek yogurt with a little mayonnaise, Dijon, ketchup, paprika, and ground chili. Taste before adding pickle brine, since the yogurt and mustard are already tangy.
Can I make the fries without deep-frying?
Yes. Dry the cut potatoes well, coat them with a little oil, and roast with space between the pieces. Turn them once so more than one side can brown.
