Father’s Day Burger & Hand Cut Fries

The only exception to the smash supremacy in the burger empire

PREP: 2 Hr 30min || FRY COOK: 20min \\ GRILL COOK: 20min // ASSEMBLY: 5min

TOOLS: Cast Iron Pan or Griddle, Meat Grinder, Parchment Paper

Ground Beef (Makes 10 Patties)

Brioche Buns (However many you are serving to, Martin’s Potato Roll works wonders too)
1 1/2 Tbsp Salted Butter
American Singles (1 Slice per burger)
Thin cut Munster Cheese (1 Slice per burger)
Thin Cut White Onion (soaked in water with a splash of white vinegar)
Bibb or Gem Lettuce (soaked in Ice Water to crispen)
Thin ‘ish’ sliced Heirloom Tomato (Seasoned with Salt and Pepper, and strained)
Ketchup on the table for the kids

Cut each of the three beefs into 1 to 2 inch cubed pieces and lay out on a sheet tray so none of the cubes touch. Freeze for 15-20 min
Meanwhile, fit the coarse grinding attachment to your meat grinder
Pre cut 10 4x4in pieces of parchment paper to be the base of patty forming
After the meat has chilled, press each meat cube through the grinder trying to alternate between cuts of beef, allowing the grounds to fall into a large bowl
Gentle grab a mound of the beef, placing the loose ground beef a top one of your parchment pieces
The idea here is to not over press, or really compress your patty much at all, allow the parchment paper to act as it’s base and gently form a circular patty with the beef a top, see image two for patty aesthetics
Generously salt the tops of each patty, and keep the salt around, as we will salt the other side once turned out onto the griddle or cast iron.

Melt butter in a saute pan and add the onions and a pinch of kosher salt
Cook the onions on medium to medium low until they caramelize, but don’t completely loose their structure
Add the garlic to the onions and cook until fragrant
Add the soy sauce and honey stirring to combine, and let the two caramelize with the onions
Pour the cooked onions into a medium bowl, this is where the sauce will be made
Add the remaining ingredients for the sauce to the bowl and stir to combine
Adjust salt pepper, and cayenne to your liking, a touch of pickle juice can be nice too if you want a looser sauce
Fries Prep & Frying

Peel the sides of your potatoes, but leave the ends with their skin on
Cut the potatoes length wise into 1/4 in by 1/4 in fries
Rinse the potatoes in a colander under cold water until the water under neath the spuds runs clear
Then place the potatoes in a large bowl of ice water, cover and refridgerate for at least 30mins
While the potatoes soak, heat the oil in a dutch oven or a heavy high walled pan to 325 degrees
Lay down a few paper bags with paper towels a top near your oil as a landing zone for the par fried fries
Take the potatoes out of the water and pat them dry, then place them into the oil in batches to not over crowd the oil
Cook the potatoes for a few minutes until they are limp in the oil, and gently remove them with a wire strainer to your pre set up landing zone
When all the fries are out of the oil, turn up the heat, and bring the oil to 350 degrees.
Place the potatoes back into the oil and fry for about two minutes until the fries are a deep golden color (the fries will keep cooking out of the oil, so taking out slightly before deep browning happens is best to prevent over cooking)
Season the fries with salt, flake salt, and fresh cracked pepper immediately after they are removed from the hot oil

Heat a griddle pan or a cast iron skillet to medium heat, can be on your grill or a cook top
I like to start with the buns so I can focus fully on the beef as the main event
Place the butter onto the pan and allow it to melt, add buns immediately after, rotating so each bun gets a good even buttering
Move the buns a bit and check frequently to allow an even browning on each (Note, a lower cooking temperature will help a more uniform and better browning to your buns
When the buns are browned, turn the heat up to high
Place 3 to 4 patties down on the griddle depending on space. Use the parchment paper to pick the patties up with ease, and place them meat side down onto the pan
Salt the other side of the beef as they begin to cook in the pan
You can move the burgers to try and achieve more even browning, but be careful as the patties are still a bit fragile from the coarse grind
After 2-3mins or less depending on heat, flip the patties
Immediately place the munster first and the American cheese second a top of the cooked side of the patty (if on the grill close the lid, if on the stove, place a large lid over the top of the patties
Cook for an additional 2-3 minutes and pull the patties of the heat and onto a plate