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If you have a mandoline (highly recommend if you do not have one), use it, and set it to about 1/4 inch thick.
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If you do not have one, dont worry.
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This will give you an opportunity to work with your knife skills.
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The point is to slice the potato lengthwise.
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So use a very long knife, a knife longer than your potato, cutting into it about 1/4 inch thick.
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Keep the skin on.
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Im a big believer in skin on.
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Add all of your slices to a large bowl, and cover with cold water as you prepare the rest of the ingredients.
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As the potato slices soak, cook your bacon in a large cast iron skillet over medium heat.
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Add the garlic to a skillet and add in the oil.
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Cook on medium to low heat, being gentle to not burn the garlic.
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Your goal is to extract the great garlic flavor into the oil.
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After about 10 minutes, remove the garlic cloves and discard them (reserve the oil), and turn off the heat.
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Your bacon should be finishing up now, so once it is cooked to your desired crispness, remove it to a paper lined plate to drain off any oil.
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Turn the heat off of the bacon skillet as well, but reserve the bacon fat.
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Yes, we are going to cook the burgers in the fat.
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Caramelize your onions if you are using them.
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Cook them in another skillet over medium heat until they are nicely golden.
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Preheat your oven to 350 degrees F.
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Drain the water from the potatoes and lay them on a large towel.
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Cover with another towel and gently pat them to dry.
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Next, add a wire rack onto a large cookie sheet.
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If you do not have a wire wrack, dont worry.
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Use parchment paper instead.
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Brush the garlic oil on both sides of the potato slices, sprinkle with salt and pepper, and place in the oven to cook for about 15 minutes.
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After 15 minutes, and maybe even 10 minutes into the cooking, take a peak at them.
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The last thing you want are burned chips.
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Flip them over, then raise the heat to 400 degrees F, cooking for another 10 minutes or so, and once again, keeping your eye on them.
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If some are cooking faster than others, remove them from the oven and place on a plate.
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Continue until all of the chips are done.
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Next, make your patties (make them to your desired size the ingredients list above is for 3 patties).
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I like to mix a small bowl of salt and pepper together, then generously sprinkle a plate with the mixture.
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Once my patty is made, I can set it onto the plate, absorbing the salt and pepper.
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Then I also season the top.
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Im always generous when it comes to seasoning the top and bottom as it helps build a nice crust, which I really love.
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Bring the bacon fat up to a medium to high heat.
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Add in your burger patties and cover with a splatter screen if you have one.
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Cook to your desired doneness (should be at least 5 minutes per side, but will depend on your desired level of done), flipping and cooking on both sides.
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I prefer a medium on my burgers.
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Before you reach your desired doneness, add bacon slices, caramelized onions, then top with the cheese.
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The cheese will begin to melt down, covering the onions and bacon for another added surprise.
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Before serving, slice your buns, and add them into the warm oven.
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To plate, add the cheeseburger to the bottom bun, and stack with a handful of the homemade garlic chips, then top with the top bun.
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This burger will grab your attention, and the attention of those around you.
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It is stacked with perfection.
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With both hands, grab that burger, give a light squeeze, and wrap your mouth around it.
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Crunchy and garlicky from the chips, then the really juicy burger along with the smokey sweetness from the bacon and onions, really complete the burger.
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Super great, and now I am glad my kid opened my eyes to a chip sandwich.
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Who knew?
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The big question is, which is better the pretzel burger, the cheese crisp burger, or this bad boy?
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Hope you enjoy.
