Burger and french fry

Just 2 ingredients is all you need to take the usual burger recipe to the next level
Ingredients
1 1/2 pounds ground chuck
olive oil or canola oil
4 hamburger buns
4 slices cheese

The perfect fry should by light and golden. You can often spot an overcooked French fry by looking at its skin. Fries that have dark spots or burns will often have flavors that less than ideal. When eating a serving of French fries, the last fry should always hold its form.

Directions
Mix ground chicken, 1/4 cup bread crumbs, onion, egg, garlic, salt, and black pepper in a bowl.
Spread remaining 1/4 cup bread crumbs into a shallow dish.
Heat olive oil in a large skillet over medium-high heat.
Cook patties in hot oil until deep brown in color on the bottom, 5 to 6 minutes.

How do you Patty the best burger?
Season ground beef with your favorite spices.
Find a lid that is slightly bigger than the size of your hamburger bun.
Place a good amount of ground beef inside the lid.
Press meat down into the lid.
Flip patty out and continue to make as many burgers as needed.

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The best way to keep fried foods crispy? Just place them on a cooling rack set over a baking sheet. If you're frying multiple batches, throw the whole setup into a low oven to keep everything warm as you keep frying and adding to the rack.

The Best Hamburger Buns
Ciabatta Roll. The thick crust of Italian-style ciabatta provides structure for even the juiciest of burgers.
English Muffin. Round and sturdy, the English muffin seems designed for burgers.
Kaiser Roll.
Onion Roll.
Potato Roll.
Pretzel Roll.
Sesame Seed Bun.
Sliced Bread.

Here are some tips for making sure that your custom patties don't fall through the cracks.
Keep Things Cold. The reason frozen patties don't fall apart is simple.
Avoid Fiddling With Things.
Flip As Little As Possible.
Add Egg If Necessary.
Skip The Grill.
Avoid Liquid Ingredients.

Heat a large nonstick griddle or cast-iron skillet over moderately high heat. Toast the hamburger buns cut side down on the griddle until golden brown, 1 to 2 minutes. Transfer to a platter.

Step 2
Form the beef into four 1/4 inch-thick burgers and season with salt. Increase the heat to high and cook the patties until they are browned on the bottom, about 2 minutes. Flip, top with cheese and cook until the bottom i

Peel and rinse the potatoes. Cut each potato lengthwise into 4 or 5 pieces, then cut each piece into sticks. The thinner these are, the crispier they will be. Place the fries in a large bowl. Cover with cold water, then allow them to soak 2 or 3 hours (or you can stick them in the fridge and let them soak overnight).
When you're ready to make the fries, drain the water and lay the potatoes on 2 baking sheets lined with paper towels. Blot with paper towels to dry.
Heat a few inches of vegetable oil to 300 degrees F in a heavy pot. In 3 or 4 batches, fry the potatoes about 4 to 5 minutes per batch, or until soft. They should not be brown at all at this point-you just want to start the cooking process. Remove each batch and drain them on new, dry paper towels.
Once all the potatoes have been fried at 300 degrees F, turn up the heat until the oil temperature reaches 400 degrees F. When the oil is hot, start frying the potatoes in batches again, cooking until golden and crisp. Remove from the oil and drain on fresh paper towels. Sprinkle the fries with sea salt and dive in with the ketchup-mayo mixture.

1 tablespoon canola oil (or vegetable oil)
1 small onion (white or yellow, diced)
1 clove garlic (minced)
3 green onions (diced)
1/2 teaspoon cumin
3/4 cup mushrooms (fresh, diced small)
1 (15-ounce) can pinto beans
1 1/2 teaspoons egg replacer
2 tablespoons warm water
1 teaspoon parsley
Salt (to taste, sea salt or kosher salt is always best!)
Black pepper (to taste)

In a large bowl, combine all ingredients.
Mix well.
Shape into patties. Barbecue until done as desired.
Serve on toasted buns. Toppings like lettuce, tomato, pickles and bacon are optional.