Cambozola Cheeseburgers with Herbed Fries

Skillet truck's pride is its juicy burger, made with fatty Kobe-style beef and topped with Cambozola cheese (a creamy hybrid of Camembert and Gorgonzola) and Skillet's bacon jam (a sweet-smoky condiment made from a secret recipe that calls for bacon and caramelized onions).


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  • Servings: 4

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  • 1 1/2 quarts vegetable oil
  • 4 medium baking potatoes, scrubbed but not peeled and cut into 3/4-inch-thick sticks
  • 2 tablespoons chopped mixed herbs
  • Salt
  • 1 1/4 pounds ground Kobe-style beef or sirloin
  • 4 brioche buns, split and toasted
  • Eight 1/8-inch slices Cambozola or other triple-cream cheese
  • Arugula leaves, torn

How to make this recipe

  1. In a large saucepan, heat the oil to 300°. Fry the potatoes until softened but not browned, 10 minutes. Spread the fries on a paper towel–lined baking sheet.

  2. Heat the oil to 350°. Line a large bowl with paper towels. Add the fries to the hot oil and cook until golden brown and crisp, 6 minutes. Transfer the fries to the bowl. Sprinkle the fries with the chopped herbs and salt and toss gently. Transfer to plates and serve right away with the burgers.

  3. Meanwhile, preheat a grill pan. Form the meat into 4 patties and season generously with salt. Grill over moderately high heat, turning once, about 3 minutes per side for medium-rare meat. Transfer the burgers to the buns, top with 2 slices each of the Cambozola and the arugula and serve.

Contributed By Photo © Catherine Ledner Published May 2008

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