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Restaurants›Slug & Lettuce - Wolverhampton›Cheeseburger Loaded Fries Recipe

Cheeseburger Loaded Fries Recipe

Name: Slug & Lettuce - Wolverhamptons CHEESEBURGER LOADED FRIES Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: American
Ingredients: 1 lb Russet potatoes, scrubbed (skin on); 2 cups Vegetable or canola oil (for frying); 1 tsp Kosher salt; 0.25 tsp Black pepper; 2 tbs Unsalted butter; 2 tbs All-purpose flour; 1 cup Whole milk; 1 cup Sharp cheddar cheese, shredded; 0.5 cup Monterey Jack cheese, shredded; 0.5 tsp Hot sauce (optional); 0.25 tsp Smoked paprika; 0.5 tsp Mustard (Dijon or yellow); 0.5 tsp Salt; 0.5 lb Ground beef, 80/20; 0.5 cup Onion, small, finely chopped; 0.25 cup Dill pickles, finely chopped; 3 tbs Baconnaise (bacon-flavored mayo) or regular mayo; 2 tbs Ketchup; 1 tbs Yellow mustard; 1 tbs Cooking oil (for skillet); 0.5 tsp Worcestershire sauce; 0.25 tsp Salt; 0.25 tsp Black pepper; 1 tsp Finely chopped fresh parsley (optional); 2 slices Extra pickle slices for serving (optional)

Inspired by Slug & Lettuce - Wolverhampton

Time1h

Serves2

Skin-on fries loaded with nacho cheese, chopped pickle & onion and baconnaise.

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Ingredients

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Fries

1 lb Russet potatoes, scrubbed (skin on)

2 cups Vegetable or canola oil (for frying)

1 tsp Kosher salt

1/4 tsp black pepper

Nacho cheese sauce

2 tbs Unsalted butter

2 tbs 00 bread flour

1 cup Whole milk

1 cup Sharp cheddar cheese, shredded

1/2 cup Monterey Jack cheese, shredded

1/2 tsp Hot sauce (optional)

1/4 tsp Smoked paprika

1/2 tsp Mustard (Dijon or yellow)

1/2 tsp Celtic sea salt

Toppings

1/2 lb Ground beef, 80/20

1/2 cup Onion, small, finely chopped

1/4 cup Dill pickles, finely chopped

3 tbs Baconnaise (bacon-flavored mayo) or regular mayo

2 tbs Ketchup

1 tbs Yellow mustard

1 tbs Cooking oil (for skillet)

1/2 tsp Original Worcestershire Sauce

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Garnish

1 tsp Finely chopped fresh parsley (optional)

2 slices Extra pickle slices for serving (optional)

Method

Fries

Prepare potatoes

Cut the scrubbed russet potatoes into 1/3–1/2-inch thick fries, keeping the skin on. Place cut fries in a large bowl of cold water and soak for 20–30 minutes to remove excess starch. Drain and pat completely dry with kitchen towels.

Fry (two-step) — first fry

Heat 1–1.5 inches of oil in a heavy skillet or pot to 300°F (use an instant-read thermometer). Fry the dried potatoes in batches for 4–5 minutes until soft but not browned. Remove with a slotted spoon and drain on a paper towel-lined tray. Let cool for 10 minutes.

Fry (two-step) — second fry

Increase oil temperature to 375°F. Fry the par-cooked fries in batches for 2–3 minutes until golden brown and crispy. Drain on paper towels, immediately season with 1 tsp kosher salt and 1/4 tsp black pepper, tossing gently to distribute. Keep warm in a 200°F oven while finishing remaining components.

Nacho cheese sauce

Make roux

Melt 2 tbs butter in a medium saucepan over medium heat. Add 2 tbs flour and whisk continuously for 1–2 minutes until it bubbles but does not brown (this cooks the raw flour taste).

Finish sauce

Slowly whisk in 1 cup whole milk, bringing the mixture to a gentle simmer until it thickens (about 2–3 minutes). Reduce heat to low and stir in the shredded cheddar and Monterey Jack a handful at a time until fully melted and smooth. Add 1/2 tsp mustard, 1/2 tsp salt, 1/4 tsp smoked paprika and 1/2 tsp hot sauce if using. Taste and adjust seasoning. Keep warm on very low heat, stirring occasionally; if it becomes too thick, whisk in up to 2 tbs additional milk to reach a pourable consistency.

Toppings

Cook beef

Heat 1 tbs oil in a skillet over medium-high heat. Add 1/2 lb ground beef, breaking it up with a spatula. Sprinkle 1/4 tsp salt, 1/4 tsp black pepper and 1/2 tsp Worcestershire sauce over the meat. Cook until browned and cooked through, about 5–6 minutes. Remove excess fat if necessary and transfer beef to a plate lined with paper towel to drain.

Prep pickles and onions

While beef cooks, finely chop 1/2 cup onion and 1/4 cup dill pickles. Set aside.

Mix baconnaise drizzle

In a small bowl combine 3 tbs baconnaise, 2 tbs ketchup and 1 tbs yellow mustard. Stir until smooth; this will be drizzled over the loaded fries.

Assemble & Serve

Place the freshly fried fries on an oven-safe platter or individual plates. Spoon the hot nacho cheese sauce evenly over the fries, using as much as desired to coat but not completely drown them.

Scatter the cooked ground beef over the cheese-covered fries.

Evenly sprinkle the chopped onion and chopped dill pickles across the top.

Drizzle the baconnaise-ketchup-mustard mixture over everything in thin ribbons. If you like extra ketchup or mustard, add a bit more at this stage.

Optional: garnish with finely chopped parsley and serve with extra pickle slices on the side. Serve immediately while fries and cheese are hot and melty.