Try this tasty twist on a classic burger with Tillamook Farmstyle Thick Cut Medium Cheddar Cheese Slices and crunch shoestring potatoes and onions. Grill it up for lunch or dinner!
Gear:
For Burgers:
- Takibi Fire and Grill
- Coal Bed
- Alternative: Barbecue Box
For Shoe String Fries:
For The Shoestring Potatoes
- 2 russet potatoes
- 1 white onion
- 1 cup of vegetable oil for frying, or more as needed
For the Burgers
- 1 pound ground beef
- 1 pound ground pork
- 1 ½ teaspoons kosher salt
- Black pepper, to taste
- brioche rolls or hamburger buns, lightly toasted
- Butter or Bib Lettuce
- Mayo and mustard to taste
Method:
Peel the potatoes and shred them on a box grater or thinly slice with a knife or vegetable peeler. Rinse them in a bowl of cold water, pour out the cloudy water, and repeat until the water is clear. Just before frying, drain them in a colander and dry them by squeezing between clean absorbent dish towels. Drying allows them to fry crisp and brown. Next, pour oil into a non-stick skillet over medium-high heat and fry the potatoes until they're golden brown. Transfer the potatoes to a paper towel-lined plate and season with salt. If needed, work in small batches.
Make the meat mixture in a large bowl. Combine both ground meats with salt and pepper to combine. Form the meat into 8 thin patties.
Grill the patties in batches on a preheated grill until between medium and medium rare. Season with salt and pepper, to taste. Flip the patties after a few minutes and continue to cook on the opposite side. As they approach your desired temperature, add a slice of Tillamook Cheddar Cheese and gently melt by covering the patties with a lid for approximately 15-30 seconds.
To assemble, add mayo and mustard to the buns. Starting from the bottom, add lettuce, tomato, a generous helping of shoestring fries, then the burger patty. Finally add the top bun. Repeat with the remaining burgers. Serve immediately and savor the summer moment at its finest.
Don’t miss the Blackberry Cobbler with Vanilla Ice Cream and Chorizo Breakfast Tacos as part of our partnership with Tillamook and Bee’s Wrap.
