Triple Smoke 50/50 Burger


1 pound Melissa’s Dutch Yellow Potatoes – cut into shoestrings
Canola Oil for Frying
2 teaspoons Smoked Paprika
to taste Kosher Salt and Freshly Ground Pepper
1 pound Lean Ground Beef
1 pound Ground Italian Sausage
2 Chipotle Chiles in Adobo – minced
2 tablespoons Worcestershire
8 slices Apple Smoked Bacon
1 Perfect Sweet Onion – cut into 4 slices
4 Hawaiian Sweet Hamburger Buns

In a high–sided pan, add enough canola oil to reach 1-inch up the sides. Heat the oil until hot but not smoking. Fry the potatoes until golden brown and drain on paper towels. Season immediately with the paprika, salt and pepper.

Prepare a grill over medium-hot coals (medium for gas grills).

In a bowl, combine the beef, sausage, chipotle and Worcestershire and season with salt and pepper. Form the mixture into 4 patties.

Place the patties on the grill and cook 5-6 minutes per side or until completely cook through. While the burgers are cooking, brush the onion slices with oil and place them on the grill. Cook until you get nice grill marks on both sides.

To build your burgers, add you favorite condiments to the buns. Add the patties, top with the bacon, grilled onions and top that with a handful of the shoestring potatoes. Place the bun tops on and enjoy.

Makes 4 servings.