INGREDIENTS
Cheeseburger
1/2 lb ground beef
2 tbsp reduced-fat shredded cheddar cheese
½ tbsp yellow mustard
½ tsp kosher salt
¼ tsp onion powder
Fries
2 medium potatoes
2 tsp olive oil
1/4 tsp kosher salt
1/4 tsp garlic powder
Freshly ground black pepper
Olive oil spray
Special Sauce
2 tbsp light mayonnaise
2 tsp yellow mustard
1/2 tsp dill pickle juice
1/8 tsp onion powder
1/8 tsp garlic powder
1/8 tsp sweet paprika
Toppings
1/4 cup chopped lettuce
1 small diced tomato
1/4 cup chopped red onion
1/4 cup chopped dill pickle
DIRECTIONS
For the cheeseburger: In a large bowl, combine the beef, cheddar, mustard, salt, and onion powder and mix until well combined. Gently form the meat mixture into 2 equal patties and flatten each one slightly to about a 1/3 inch thickness. Use your finger to press down into the center of each patty to create a dimple, which will prevent too much shrinking.
For the special sauce: In a medium bowl, stir all of the ingredients until smooth. Arrange the burgers in the air fryer basket and cook at 400 degrees Fahrenheit to medium doneness, about 10 minutes, flipping halfway through. Place on a sheet pan, cover with foil, and transfer to the oven to keep warm.
For the fries: Wash and dry the potatoes. Cut them lengthwise into 1/4 inch-thick slices; then cut each slice into 1/4 inch-thick fries. (A mandolin is helpful here.) In a bowl, toss the potatoes with the olive oil. Season with the salt, garlic powder, and black pepper to taste and toss to coat. Working in 2 batches, spritz the air fryer basket with oil. Add half of the potatoes to the basket in an even layer, without overlapping or crowding. Cook at 380 degrees Fahrenheit until the potatoes are golden and crisp, 12 to 14 minutes, flipping halfway through. To serve, divide the potatoes between two plates. Chop the burger patties into small bite-size pieces and scatter on top of the fries. Drizzle everything with the special sauce, top with the lettuce, tomatoes, onions, and pickles. Serve immediately.
