Ingredients
1 russet potato, grated
12 lb ground beef
2 slices kraft singles American cheese
salt and pepper
salt, more if needed
Method
Sources
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dataset
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
CIA textbook — the foundation of professional cooking education
Definitive cultural and historical food reference
Thomas Keller's masterwork — supreme technique and presentation
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Form a hamburger patty as normal and began frying as normal, do not add salt or pepper to the meat. While the patty is frying, peel the russet potato and grate. With your hand gather up the grated potato and squeeze as much liquid out as humanly possible. Salt and pepper grated potato to taste while still raw. When the hamburger patty is fully cooked flip over (do not drain fat) and quickly place one slice of cheese on top of patty and half of the grated potatoes. Flip patty with cheese and grated potato back over to the frying surface. It takes practice, any lose potato should be scraped back against the side of the patty. Again quickly add the other slice of cheese and remainder of grated potato to the new side of the patty. Scrape any lose potato against the side of the patty. Allow the potatoes underneath the first side to cook to desired doneness, they are perfect when the cheese almost melts through the potatoes. Flip patty once more, scraping any loose potato back to the burger tightly. Cook this side to desired doneness, again its perfect when the potatoes are not over cooked. The burger should now be completely encased with the potato and cheese. Remove and place on warm plate and high shake salt over the burger and plate for sopping. Enjoy.