Cook up some bacon, set aside. I used apple wood smoked. Not too crispy.
Slice up an onion and cook until reduced by half over low heat in a few tablespoons of EVOO. Stir often to keep from burning. I used a large sweet onion with a touch of black pepper.
Slice up your potatoes, skin on if you prefer. Fry them in peanut oil or high heat canola oil.
Drain and set aside. Keep oil hot since we will crisp them up again later. Don't season them yet.
I formed pretty large patties (2/3 lb) out of 80/20 ground beef. Don't over work them and season both sides with salt and fresh ground black pepper.
Grill, cast iron or flat top is your choice. Don't move the patties around too much, poke to check doneness but don't slice into the burger.
After you flip the burgers, top with blue cheese and bacon, cover with a large domed lid to melt the cheese.
Butter and toast your buns in a griddle or frying ban, or flat top or your grill if you have the room.
Drop the fries back in the oil and crisp them up. Double fry is how to really get them crispy. Season with salt , fresh herbs if u like, or seasoned salt.
Plate, top burger with onions, place a helping of arugula on the top of the bun.
Don't bite into it for at least a few minutes, letting it rest will keep it juicy.
Can't wait for first bite?
Fry love while you wait.
- Ground beef or ground beef/bacon blend
- Brioche or hamburger rolls
- Yukon gold or other thin skinned potatoes
- Blue cheese (maytag is a good one)
- Salt and Black pepper
- Softened butter
- Condiments of choice
- Frying oil
- Extra virgin olive oil
Los Angeles, California