Pepper Jack cheeseburgers and smothered fries

Pepper Jack cheeseburgers and smothered fries

Recipe:

⭐️Start with large beef patties (I prefer the Schweid and Sons signature blend 5 oz patties)

⭐️Season to taste both sides of patties with very little salt (optional), Kinder’s buttery steakhouse, and Kingsford Garlic and Herb All Purpose seasoning

⭐️Pan fry on medium heat until internal temperature is 150 (or until done to your likeness)

⭐️Top with sliced pepper Jack cheese while still in the pan so it gets melty

⭐️Place on garlic butter toasted bun and top with your choice of toppings

Garlic butter toasted buns:

⭐️In a bowl mix softened (not melted) butter and Kinder’s garlic and herb seasoning to taste

⭐️Brush mixture on both sides of buns and place in oven directly on rack at 375 for about 4-6 minutes or skillet on low until lightly toasted on both sides (oven temps and times may vary)

Fries:

⭐️Heat oil (enough to cover your amount of fries) to 375

⭐️Slowly add fries into oil as not to drop temp of oil and fry for 5-8 minutes until golden brown

⭐️Lay fries on paper towels to drain excess oil

⭐️Toss fries in salt, pepper, and garlic

⭐️Plate fries, then top with a good amount of cheese sauce, ranch, cooked and finely chopped bacon and parsley

Super simple Cheese sauce:

⭐️1 can Campbell’s cheddar cheese soup

⭐️1 can Campbell’s fiesta nacho cheese

⭐️1 cup milk

⭐️ Black pepper to taste

⭐️ Stir together in a sauce pan on low heat until well combined

⭐️Bonus tip⭐️

Do not cook patties on high heat. They will burn on the outside and won’t be done on the inside. Low/medium and slow is the way to go. It may take a little longer, but your patties will turn out so much better.