Thinking I'll skip the MSG and fry these in tallow, or better yet schmaltz if I can get my hands on enough of it.
Hard to pick a favorite, but I have soft spot for the burgers at Shady Glen in Manchester, CT. The meat is overlapped on all sides with cheese slices that get crispy on the griddle. A good throwback place that's been open since the 40s.
I'd say Shake Shack just to see what all the fuss is about.
Dice. Pan fry. Eat with fingers.
Chopping a tomato with a properly sharpened knife.
Fry until crisp. Cool slightly. Eat with fingers.
Any thoughts on modifying your Ultra-Crispy Roast Potatoes to use a deep fryer in place of the roasting step? I can see a few possible benefits--browning on all sides at once, faster cooking time, and freeing up more space in the oven for other side dishes. Any recommendations on time and temp?