Sirloin Cheese Burgers and Fries

Name: Sirloin Cheese Burgers and Fries
Prep time: 4 h 45 min
Cook time: 4 h 45 min
Total time: 4 h 45 min
Yield: 6
Cuisine: American
Ingredients: 3 Tbsps butter; 2 Tbsps grapeseed oil; 1 teaspoon ground black pepper; 1 kilograms ground sirloin (80/20 or 75/25 blend); 3 larges Idaho potatoes; 6 center-cut solid onion rings; 6 slices provolone cheese; 6 romaine lettuce hearts, center crisp sections, leaves washed; 6 servings Salt and freshly ground black pepper; 1 teaspoon sea salt; 6 buns, 4 to 5 inches big; 2 liters vegetable oil; 2 whole tomatoes, sliced 1/2-inch thick

The recipe Sirloin Cheese Burgers and Fries could satisfy your American craving in roughly 4 hours and 45 minutes. This recipe makes 6 servings with 1249 calories, 60g of protein, and 84g of fat each. This recipe covers 47% of your daily requirements of vitamins and minerals. A mixture of buns, vegetable oil, ground pepper, and a handful of other ingredients are all it takes to make this recipe so yummy. It works well as a side dish.

Instructions

For the fries: Rinse and cut the potatoes lengthwise into 1/4-inch-by-1/4-inch-length fingers and hold in cold water in the refrigerator for 3 hours and up to 1 day. During the soak for the potatoes, change the water out at least once. This will help remove some of the starch from the potatoes and result in a better fry.

Ingredients you will need

Potato

Starch

French Fries

Water

After soaking the potatoes, remove from the water and pat dry.

Ingredients you will need

Potato

Water

Heat the vegetable oil in a deep-fryer to 300 degrees F. Pre-cook the potatoes for 3 minutes, blanching them. After blanching, return them to the refrigerator for at least 1 hour. The cooling helps to create crispier skin during the second cooking. To finish, raise the fryer temperature to 350 degrees F.

Ingredients you will need

Vegetable Oil

Potato

Remove the fries from the refrigerator. Load the fries into the baskets no more than one-third the depth of the baskets, and cook until crisp, a final 3 to 4 minutes.

Ingredients you will need

French Fries

Remove and allow the oil to drip off. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Cooking Oil

For the burgers: In a bowl, blend the sirloin with the salt and pepper, mixing well but do not over mix. Over mixing will result in tough burgers. Portion the meat into 6 equal balls. Next, between two 5-to-6-inch plates, with parchment paper on each plate, press the balls into 1-inch-thick patties.

Ingredients you will need

Salt And Pepper

Porterhouse Steak

Meat

Equipment you will use

Baking Paper

Bowl

To cook, heat a large pan over medium heat with the grapeseed oil until hot, about1 minute. After heating the oil, add the burgers, reduce the heat to medium and cook on the first side, 4 to 5 minutes. Then flip the burgers and cook, another 4 to 5 minutes. After cooking the second side, add the cheese and turn the heat off. The burgers will finish with "carry over" cooking, and this will allow the cheese to melt.

Ingredients you will need

Cooking Oil

Cheese

Equipment you will use

Frying Pan

During the carry over cooking, heat a second pan over medium heat with the butter to coat the bottom of the pan, about 1 minute. Once the butter is heated, add the buns in batches and brown. This will take 1 to 2 minutes.

Ingredients you will need

Butter

Roll

Equipment you will use

Frying Pan

Remove the buns once browned and repeat the process with the remaining buns.

Ingredients you will need

Roll

To build a burger, place a romaine leaf, tomato slice and cheesed burger on the bottom bun. Finish with the onion ring and bun top. Repeat for remaining burgers.

Ingredients you will need

Romaine