Summer is all about the burger! Specifically, the cheeseburger! This perfectly juicy, easy-to-make, and irresistible cheeseburger exceeds all expectations. Leave a comment below and share with me your favorite burger toppings.
For the potato crisps:
1 large white potato, cut into julienne (thin strips)
1 quart canola oil
For the burger:
2 tablespoon canola oil
1 1/2 pounds ground beef (chuck)
Kosher salt and freshly ground black pepper
4 slices cheese (optional)
4 seeded buns, split; toasted
In a deep skillet, heat the 1 quart of oil until hot (360-365 degrees Fahrenheit). Add the potatoes and cook until potatoes are crisp, tender, and golden (not burned). Set aside on a paper towel.
Heat the oil in a large skillet on medium-high heat. Divide the meat into four equal parts (about 6 ounces each) and form into four 3/4 inch-thick burgers. Season both sides with salt a pepper.
Add the burgers to the skillet and cook on for about 3 minutes, until golden brown. Flip the burgers and cook for an additional 3 minutes, until golden brown. Cook longer or shorter if you desire a more well done or medium-rare burger. Remove the burgers from the skillet and top each with a slice of cheese.
Toast buns in the skillet until golden brown. Assemble burger: bread, patty, potato crisps. Enjoy with your favorite condiments!