Ingredients
2 Schweid & Son’s 80/20 Butcher’s Blend Beef Rolled into 4oz. Balls
4 Thick Cut Bacon Slices
1 Russet Potato Thinly Sliced into “Chips”
2 Bakery Fresh Burger Buns
2 slices of Provolone Cheese
1 TB Chipotles in Adobo, Just the Sauce
¼ Cup Ranch Dressing
Salt and Pepper to Taste
1 Head of Iceburg Lettuce
1 Heirloom Tomato Sliced
1 Red Onion Sliced
Pickled Okra for Garnish
Steps
Pre-heat griddle to high heat. Allow 10-15 minutes, or until the surface darkens and light smoke appears.
Add 4 strips of bacon and cook for 3-5 minutes on each side, or until desired crispy level. Remove from heat and set aside. Leave the bacon fat on the griddle.
In the bacon fat, lay the potato slices and burger meat balls down to absorb the flavor
After cooking for 15 seconds, smash the meat to flatten using a large spatula or burger press, until edges get lacy and thin.
After cooking first side for 1 minute, or until the edges are crispy looking, flip the burger and cook the other side.
After both sides are crispy golden brown, add cheese slices to the burgers
Cook potato slices for 3-5 minutes on each side, or until crispy brown, then remove from heat and set aside.
Mix the chipotle sauce and ranch together and then spread onto the buns.
Build the burger with lettuce, tomato, onion, then burger patty and top with the bun.
Add pickled okra pierced with a pick to hold the burger together for extra flair.
Serve with your crispy potato “chips.”