Lmr Grass-fed Cheeseburger Recipe

Preheat a cast-iron skillet or grill to medium-high heat (about 375-400°F / 190-205°C).

Line a sheet pan with parchment and have a rack ready for fries.

Rinse and cut russet potatoes into even 1/4-inch-thick fries. Soak in cold water for 10 minutes, then pat completely dry.

In a heavy pot or fryer, heat neutral oil to 325°F (165°C). Fry fries in batches 3-4 minutes until pale. Remove and drain on rack.

Increase oil temperature to 375°F (190°C). Return fries in batches, fry until deep golden and crisp, 2-4 minutes. Drain, season with fine salt.

Gently divide grass-fed beef into 4 equal portions and shape into two 1/2-inch thick patties.

Season both sides of each patty with kosher salt and black pepper.

Cook patties on the preheated skillet or grill until browned and crust forms, about 4-5 minutes per side for medium.

During the last minute of cooking, place a slice of American cheese on each patty and allow it to melt.

Toast potato buns cut-side-down in the same skillet with a light pat of butter until golden.

Spread mayonnaise on the bottom bun and ketchup on the top bun. Layer lettuce and tomato on the bottom bun.

Place the cheese-melted patty on the bottom bun, top with the top bun, and serve with the hot fries.