Dinner DeeAs Burger Week recipe: Cheeseburger In Paradise
All week long, we'll be sharing a brand-new burger recipe every single day. We're talking seafood burgers, plant-based twists and regional favorites. We're kicking things off with the foundation- Burger 101. A back-to-basics masterclass to show you how to build the ultimate burger from the ground up. Today's recipe is inspired by the man who knew how to kick back and enjoy a good burger by the beach-Jimmy Buffett. In honor of his iconic Cheeseburger in Paradise, and since Memorial Day marks the unofficial start of summer, we're celebrating by combining a custom beef blend using chuck, brisket, and short rib; making a homemade "Heinz 57"-style sauce that brings tang and sweet heat; and because no burger is complete without a side-we're making the best French fried potatoes you've ever had at home- hand-cut. Double-fried. Crispy on the outside, fluffy on the inside.
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See our next Dinner DeeAs Burger Week recipe tomorrow at 1pm on FOX13.
Cheeseburger in Paradise with Homemade ‘57 Sauce & Crispy French Fries
A backyard classic leveled all the way up: freshly ground beef blend patties, melty cheese, homemade sweet-and-savory ‘57-style sauce, and golden hand-cut fries.
Ingredients
Classic Burger Blend (Makes 4 Patties)
- ⅔ lb ground chuck (80/20)
- ⅓ lb ground brisket
- ⅓ lb ground short rib
- 1 tsp kosher salt
- ½ tsp black pepper
- butter or oil for cooking
Homemade ‘57 Sauce (Paradise Sauce)
- ¼ cup ketchup
- 2 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tbsp apple cider vinegar
- 1 tbsp honey or maple syrup
- 1 tsp tomato paste
- ½ tsp paprika
- dash of hot sauce (optional)
- pinch of garlic powder
Burger Fixings
- 4 brioche, sesame, or potato buns, toasted
- 4 slices American or cheddar cheese
- leaf lettuce
- tomato slices
- onion slices
- pickle chips
Crispy French Fries
- 2 large russet potatoes
- cold water (for soaking)
- neutral oil for frying (canola, peanut, or vegetable)
- 1 tsp kosher salt
- optional: garlic powder, paprika, or chopped herbs (parsley)
Directions
- Make Fries (Start These First): peel potatoes (or leave skin on) and cut into ¼-inch sticks. Soak in cold water for at least 30 minutes to remove excess starch. Drain and dry thoroughly.
- First Fry: heat oil to 300° F. Fry in batches for 3–4 minutes until soft but pale. Drain and cool.
- Second Fry: raise oil to 375° F. Fry until golden and crispy, 2–3 minutes. Drain and season immediately with salt.
- Make sauce: in small bowl, whisk together ketchup, Dijon, Worcestershire, vinegar, honey, tomato paste, paprika, hot sauce, and garlic powder. Adjust to taste. Set aside.
- Gently mix ground chuck, brisket, and short rib in bowl—don’t overwork. Form into 4 patties with slight indent in center. Season both sides with salt and pepper.
- Heat skillet or grill over medium-high heat. Sear burgers for 3–4 minutes per side. Add cheese in last minute of cooking and cover to melt.
- Toast buns. Spread ‘57 sauce on both sides. Layer: bottom bun → lettuce → tomato → cheesy burger patty → pickles → more sauce → top bun.
Serve with a generous side of fries and maybe a cold drink with a tiny umbrella in it!
Pro Tip: Use a kitchen scale to portion your meat evenly and keep your patties uniform for even cooking. And don’t skip the soak on those fries—crispy magic starts there.
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