Crunchburger (aka the Signature Burger)

• 1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean)
• Kosher salt and freshly ground black pepper
• 1 1/2 tablespoons canola oil
• 8 slices American cheese, each 1/4 inch thick
• 4 potato hamburger buns, split; toasted (see page 15), if desired
• 4 slices beefsteak tomato (optional)
• 4 leaves romaine lettuce (optional)
• 4 slices red onion (optional)
• Horseradish Mustard Mayonnaise (page 109), optional
• 4 handfuls of potato chips

1. Divide the meat into 4 equal portions (about 6 ounces each).
2. Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb.
3. Season both sides of each burger with salt and pepper.
4. Cook the burgers, using the oil (see page 16) and topping each one with 2 slices of cheese and a basting cover during the last minute of cooking (see page 21).
5. Place the burgers on the bun bottoms and, if desired, top with tomato, lettuce, onion, and a dollop of horseradish mustard mayonnaise.
6. Pile on the potato chips, top with the bun tops, and serve immediately.

ground chuck, kosher salt, canola oil, american cheese, buns, tomato, red onion, horseradish, chips

Taken from www.epicurious.com/recipes/food/views/crunchburger-aka-the-signature-burger-355928 (may not work)