tested these bad boys like a freaking mad scientist. I cannot beat that nor will I bother to try. He is my hero. I really love cheeseburgers okay. Don’t hate me.
My only changes are:
I use Butter/Bibb/Boston lettuce instead of ice burg. I just cannot purchase Iceburg lettuce when I have the choice. Butter lettuce is sooooooo much better on a burger. Trust me.
I don’t use pre-sliced dill chips. I take low sodium dill pickles and cut my own slices. They just taste better to me.
I don’t bother with two patties. I just make one per burger but I do double the cheese.
And in the special sauce I don’t really measure anything I just adjust til it tastes right. And I add in a little garlic powder, onion flakes/powder, smoked salt, cracked pepper, and a hit of Sriracha. Oh and instead of relish (cause I would never use it for anything else really and I don’t need 5 million condiments in my already bursting fridge where all the sauces live) – I finely dice a bunch of dill pickles and add a tiny bit more sugar to account for the lost sweetness there.
Feel free to do as I do. Or follow the links. Either way you are in for an IN&OUT burger fix.
As far as my fail fries I won’t bother posting the recipe I tried because it totally f—— failed. All I can say is this. My father taught me his secret method for making chips, frites, fries, what have you – they come out perfect every time and are totally easy!
What I tried to do was something more complicated with all sorts of useless steps that in the end just made a mess of things. The chef that made the recipe must have a magic touch that I don’t have, or simply more time and patience!
What went wrong?! The recipe said to soak the cut potatoes for a few hours, then to partially fry the sliced potatoes, take them out to rest then fry them again. I found the potatoes totally lost their integrity, they became so fragile and limp and started to break apart creating little nubs and bits and pieces that started to burn as the larger parts took longer to cook and never really got crispy.
You may notice the shallow amount of oil and wonder if that was the problem. I will say that I could’ve used another cm of oil, it was a little scant because it was the last of the bottle. But I never deep fry. I always use as little oil as possible. And the fries were a bit over crowded because I had time constraints. But still, I have dealt with all those same issues on occasion while making my Pops recipe and even if they came out looking funny they were always crispy as all heck and mad tasty. These just tasted greasier than a deep fried fry and they shouldn’t!
I will show you my Pops recipe next time I make Steak Frites. But will be a while…. Can only do these heavy/fried meals so often.
Anyway. Burger game on point. Heading back to what I know in the Fry life.
Here are the snaps. Carnivores enjoy!