Directions

1. Preheat one half of your Le Griddle over high heat and the other half over medium.
2. Pour vegetable oil into a FInex Dutch Oven, about 2” deep. Place on the hot side of the griddle. Cover with a lid to hold in the heat.
3. Combine ingredients for the basting sauce and mix well. Transfer to a squeeze bottle.
4. Combine the Creekstone Farms Brisket Blend Burger Pucks with the grated white onion, garlic, Cattleman’s Grill Road House Steak & Beef Seasoning and one tablespoon smoked paprika. Mix well, then divide into four equal sized balls. Refrigerate.
5. Using a mandolin (veggie slicer), or by hand, cut the peeled russet potato into matchstick sized pieces. Place the sliced potatoes in cool water. Agitate by hand, then strain and rinse to remove excess starch. Repeat a couple of times, then lay out the potatoes on a paper towel lined sheet pan and top with more paper towels to soak up excess water.
6. With the hot oil temperature at about 400ºF, drop in a handful of the potatoes. Fry until golden brown, then drain on paper towels and toss in Jacobsen Salt Co. Kosher Sea Salt, to taste. Repeat this process while toasting the buns and cooking the burgers, place the lid on in between batches to help the oil temperature recover.
7. Toast your buns in butter over medium heat on Le Griddle. Remove and set aside. Turn the heat to high to cook the burgers.