Grilled Cheese Burger & Loaded Potato Disks

Serving Size: 2

What you will need:

Burger:

Burger Sauce:

Loaded Potato Disks:

Prep burger meat

1. Make two balls of ground beef to the size of your liking.

2. Flatten them out and season generously with creole seasoning (which can be substituted with any salt), garlic powder, onion powder, and pepper.

3. Form the meat back into a ball, mixing seasonings throughout.

4. Set aside and clean off your cutting board.

Preheat oven to 375ºF.
Scrub clean 1 potato (using water only of course).
Cut potato into disks about half an inch thick, tossing out both end pieces.
Toss the potatoes into a bowl and drizzle with olive oil so that each potato is coated.
Lightly season with creole seasoning, garlic powder, onion powder, and pepper.
Once the oven is done preheating, place the potatoes into the oven and set a timer for 30 minutes.
After 30 minutes, flip, and put it back in for 10-15 minutes.

Heat up a sauce pan on medium high heat.
Chop up 1 full yellow onion (choose between thin slices for a sauce like consistency, or thick slices for a textured crunch)
Drizzle olive oil and add in 3 tablespoons of butter.
Once butter has fully melted, add in the onion.
Season to taste with salt (you can add sugar as well, but I felt the onion was sweet enough on its own)
Stir regularly for about 10-15 minutes or until the onions are soft and golden brown.

A reminder of what you will need for the burger sauce:

Heat up a skillet (preferably cast iron) on high heat.
Add enough vegetable oil to coat the entire pan. (It is essential that you use vegetable oil rather than olive oil because olive oil cannot withstand the high heats we will be cooking at)
Once the pan is ready, add as many slices of bacon to the skillet as you can fit. (You will need 6 total)
Flip once you start to see the golden brown peek through the bacon.
Once both sides are a red-brown, remove from skillet and add to a drying rack. (If you do not have a drying rack, place them onto a plate and pat off the excess oil)

Place both patties into skillet.
Press down with a burger press. (If you do not have a burger press, use a metal spatula and your choice of a heavy kitchen item to flatten patties)
Cook for 4 minutes, then flip.
Once you flip, add a slice of American cheese on both patties. (American cheese is burger cheese. It has the best meltability which is why it is used over a more "gourmet" cheese)
Cook for 4 minutes.
As the patties are cooking, place two buns, white side down, on a plate.
Place an additional slice of American cheese on the brown side of both bottom buns.
Layer a generous amount of sauce onto the bottom buns.
Once the burgers are done, remove from heat and place the non cheese side onto the bottom buns.
Break two pieces of bacon in half and place onto the top of each burger.
Place the top buns onto the burgers.

Once the 15-minute timer goes off, remove potatoes from oven.
Add shredded Mexican Cheese Blend onto each potato .
Chop up 4 slices of bacon and sprinkle onto potatoes.
Remove excess scraps that fell onto the foil so that they don't burn in the oven.
Add into the oven for 5 minutes.