Cambozola Cheeseburgers with Herbed Fries

• Recipe by Danny Sizemore

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).

Ingredients

1. 1 1/2 quarts vegetable oil
2. 4 medium baking potatoes, scrubbed but not peeled and cut into 3/4-inch-thick sticks
3. 2 tablespoons chopped mixed herbs
4. Salt
5. 1 1/4 pounds ground Kobe-style beef or sirloin
6. 4 brioche buns, split and toasted
7. Eight 1/8-inch slices Cambozola or other triple-cream cheese
8. Arugula leaves, torn

Directions

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 parsley 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.