Liberty’s Lane Recipe

Form patties

Divide the ground beef into four equal portions (about 4 oz each) and gently form into 3/4-inch thick patties. Avoid overworking the meat. Season both sides with kosher salt and freshly ground black pepper.

Cook patties

Heat a cast-iron skillet or griddle over medium-high heat until hot. Add a thin film of oil or a spray if desired. Cook the patties 3–4 minutes on the first side without moving to develop a crust. Flip and cook another 2–3 minutes for medium (adjust time for desired doneness).

Melt cheeses

During the last minute of cooking, place one American cheese slice on two patties and a generous sprinkle (about 1/4 cup) of shredded cheddar on the other two patties. If stacking two patties per burger, place one patty with American cheese and one with cheddar together so each burger gets both cheeses. Cover the skillet briefly (30–45 seconds) or add a splash of water and tent with foil to help cheese melt.

Toast buns

Meanwhile, spread softened butter on the cut sides of the buns. Toast cut sides in a separate skillet over medium heat or in the oven broiler for 1–2 minutes until golden. Watch closely to avoid burning.

Assemble burgers

Place the bottom bun on a plate, set the cheesy beef patty (or patties if double) on top. Spoon warmed pulled pork mixed with BBQ sauce (see next section) over the patty. Add optional pickles and a small drizzle of mustard if using. Top with the Red River Valley French Fries (see fries section) then crown with the toasted top bun.

Warm the pulled pork in a small saucepan over low heat. Stir in the Lumberjack BBQ sauce, apple cider vinegar, and smoked paprika. Combine until the sauce evenly coats the pork and the mixture is hot, about 5–7 minutes. Taste and adjust seasoning: add a little more BBQ sauce for sweetness, or a dash more vinegar for brightness. Keep warm until assembly.

Prepare potatoes

Cut the scrubbed russet potatoes into thin fries (matchstick or shoestring, about 1/8–1/4-inch thick). Place cut fries in a large bowl of cold water and soak for 20–30 minutes to remove excess starch. Drain and rinse, then pat completely dry with kitchen towels.

Coat and season

In a large bowl, toss the dried fries with cornstarch (this helps them crisp) and then sprinkle with garlic powder, onion powder, smoked or kosher salt, and black pepper. Toss until evenly coated.

Fry potatoes

Heat oil in a heavy-bottomed pot or deep-fryer to 325°F (160°C). Fry the potatoes in batches for 3–4 minutes until soft but not browned. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C) and return fries in batches, frying 1–2 minutes more until golden and crisp. Drain on paper towels and immediately season with a pinch more salt if desired.

Alternative oven method

If you prefer to bake, toss prepared fries with 2 tbs oil, spread on a parchment-lined sheet in a single layer, bake at 450°F (230°C) for 18–25 minutes, flipping halfway, until crisp and golden.

If desired, sprinkle chopped parsley over the fries for color. Serve each assembled burger immediately so the fries remain crisp on top. Leftover BBQ-pulled pork can be served on the side.