Cheeseburgers and Crispy Red Potatoes - Choline Bitartrate

• Start by cooking the potatoes first.

Boil Potatoes & Cool

• Bring the potatoes to boil in a pot of water.
• Reduce the heat to simmer for 15 minutes or until potatoes are tender.
• Drain the potatoes well and place them on a tray in a single layer to cool.  
• Once the potatoes are cooled enough to handle, gently flatten each potato to crack the skin open and set them aside.

Burgers

• Heat a heavy bottom cast iron skillet or grill pan over high heat.
• Divide the pound of meat into 4 patties, shape them ¼” larger than the buns, and flatten them with a thinner center.  The burgers will contract while cooking and a thinner center is more likely to result in an evenly cooked patty.
• Heat the oil in the pan, season the patties with salt and pepper, and place them in the pan, searing well on both sides for a caramelized crust.  When the burgers get flipped to the second side, add the cheese slices to melt while the burgers finish cooking.

While the burgers are cooking, crisp the potatoes

Crispy Potatoes

• Heat the quart of oil in a heavy bottom sauce pot over high heat to 350F.  Fry the potatoes in small batches until golden brown and crispy.  Remove the potatoes to a paper towel-lined tray to blot any excess oil and season well with salt and pepper.

Assemble & Serve

• Split and lightly toast the sesame buns.
• Mix the ketchup, mustard, and mayo together and slather the buns with the sauce.
• When ready, place the cheeseburger patties onto the sauced buns and top with the onion, pickles, tomato, and lettuce.
• Serve the hot and crispy potatoes on the side of the cheeseburger.