Home ground burger and french fries

Peel the potatoes, slice into planks and then into fries; thickness only changes the frying time.

Drop the cut fries straight into 375F peanut oil and par fry.

Freeze the par fried fries at least four hours to crystallize their interiors.

Bone the short rib, trim off any silver skin and cut the beef into one inch strips, then crosswise into one to two inch chunks; repeat with the brisket and sirloin, pulling the sirloin apart at the seam to find the silver skin.

Spread the meat on a parchment lined baking sheet and freeze 15 to 20 minutes to firm it up.

Thinly slice the tomatoes and red onion; halve, core and shred the iceberg lettuce.

Mix equal parts ketchup and mayo with garlic powder, onion powder, smoked paprika and a heaping helping of sweet relish.

Feed the cold beef into the grinder a few pieces at a time through the medium grind plate; stop if grey or long stringy material comes out.

Press the ground beef gently into four and a half to five ounce patties and chill them in the fridge.

Reheat the oil to 375F and fry the frozen fries 4 to 6 minutes until browned outside and fluffy inside; the initial fry was about 8 minutes.

Drain the fries 30 seconds to a minute, then toss them in a bowl with kosher salt.

Sprinkle the patties generously with kosher salt and freshly ground pepper, never before forming them.

Toast the buns in butter to a golden colour.

Add vegetable oil to a cast iron skillet and get it ripping hot.

Cook the patty over medium-high 3 to 4 minutes until a crust forms and browning creeps up the side, then flip; up to four at a time.

Top with American cheese, add about a tablespoon of water and cover so the cheese melts and the burger cooks evenly.

Check doneness with an instant read thermometer.

Build on lettuce first so it does not wilt, then the patty, tomato, onion, special sauce and the bun.

Doneness: medium off the heat at 135F resting to 140F, rare at 120F resting to 125F, medium rare 125 to 130F.