Edge Cheeseburger Recipe

Time45m

Serves2

Smash Patties Well Done, Edge Sauce, Bibb Lettuce, Pomme Frites (available until 9:45PM)

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Ingredients

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1
Make the Edge Sauce
In a bowl, combine mayonnaise, ketchup, Dijon mustard, garlic powder, paprika, salt, and black pepper. Mix well and set aside.
2
Prepare the Pomme Frites
Peel and cut the Russet potatoes into thin strips. Rinse in cold water and dry thoroughly. Heat vegetable oil in a large pot or deep fryer to 350°F (175°C). Fry the potatoes in batches until golden brown and crispy, about 4-5 minutes. Remove and drain on paper towels. Season with salt.
3
Prepare the Smash Patties
Preheat a cast-iron skillet or griddle over medium-high heat. Divide the ground beef into two equal portions and form them into loose balls. Season with salt and black pepper.
4
Cook the Patties
Place the balls on the hot skillet and smash them down with a spatula to form patties. Cook for about 3-4 minutes on one side until a crust forms, then flip and place a slice of American cheese on each patty. Cook for another 2-3 minutes until the cheese is melted and the patties are well done.
5
Assemble the Burger
Toast the burger buns if desired. Spread a generous amount of Edge sauce on the bottom bun, add a piece of Bibb lettuce, then place the cooked patty on top. Add more Edge sauce if desired, then top with the other half of the bun.
6
Serve
Serve the Edge Cheeseburgers with a side of crispy pomme frites.