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1
Form a hamburger patty as normal and began frying as normal, do not add salt or pepper to the meat.
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2
While the patty is frying, peel the russet potato and grate.
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3
With your hand gather up the grated potato and squeeze as much liquid out as humanly possible.
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4
Salt and pepper grated potato to taste while still raw.
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5
When the hamburger patty is fully cooked flip over (do not drain fat) and quickly place one slice of cheese on top of patty and half of the grated potatoes.
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6
Flip patty with cheese and grated potato back over to the frying surface.
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7
It takes practice, any lose potato should be scraped back against the side of the patty.
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8
Again quickly add the other slice of cheese and remainder of grated potato to the new side of the patty.
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9
Scrape any lose potato against the side of the patty.
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10
Allow the potatoes underneath the first side to cook to desired doneness, they are perfect when the cheese almost melts through the potatoes.
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11
Flip patty once more, scraping any loose potato back to the burger tightly.
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12
Cook this side to desired doneness, again its perfect when the potatoes are not over cooked.
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13
The burger should now be completely encased with the potato and cheese.
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14
Remove and place on warm plate and high shake salt over the burger and plate for sopping.
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15
Enjoy.
