Shape the beef into mounds about the size of a tennis ball - do not form patties. Heat a heavy-bottomed skillet on high heat. Add some of the cooking fat, and then add just enough of the beef mounds so that they are at least a couple inches from one another (otherwise they steam and don’t get crispy). Press the mounds down to form patties, and season with salt.
Cook for about 3 minutes on the first side; flip and season the second side with salt, and lay the cheese over. Cook for about 2 more minutes (if you prefer the burger more well done, cover the pan with a lid during this extra minute).
Toast the buns ever so slightly. Rub mayonnaise and dijon on the bottom of each bun. Top with the burger and any other condiments. You could even do 2 patties per bun if you’re feeling extra bold.
Mix the blue cheese, sour cream, mayonnaise, ½ of the sliced chives, the dried onion, 2 tsp of the vinegar, 4 tbl of the oil, and a healthy pinch of salt, until blended (it’s fine to have some chunks of blue cheese, in fact it’s preferred).
Pull apart the iceberg into small wedges, about the size of a small taco shell. Slice the cherry tomatoes in half.
Pour about ¼ cup of the dressing over each wedge; place about 5 tomato halves on each wedge; and sprinkle with the remaining chives.
1 lb Small Potatoes (e.g,, “new”, “Fingerling”, or “baby”...just not Russets)
¼ tsp Ghee or Tallow
Salt
Directions:
Put the potatoes whole into cold water, and boil until the potatoes are tender (easily pierced with a knife). Drain the potatoes thoroughly and let dry completely. Heat the cooking fat in a large skillet or pan, over medium heat - you want a shallow pool of fat.
Slice the potatoes, once cool and dry, into chunks about ¾ inches big. Drop them into the hot fat and fry away! Pull the potatoes out of the hot fat with some kind of slotted spoon, directly into a large bowl. Hit the hot potatoes with a healthy dose of salt, and set aside.
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4 Servings