- 2 baking potatoes, cut lengthwise into 1/4-inch-thick fries
- cooking spray
- salt and pepper
- 2 tablespoons butter
- 2 cloves garlic, minced
- 2 tablespoons chopped parsley
- 1/3 cup white wine vinegar
- 3 tablespoons EVOO
- 1 tablespoon superfine sugar
- 1/2 pound cabbage, shredded
- celery salt
- 1 cup ketchup, preferably organic or low-sodium
- 1/4 cup balsamic vinegar
- 1 1/2 pounds ground chuck or sirloin
- 3 tablespoons grated onion
- 2 tablespoons worcestershire sauce
- 8 thin slices provolone
- 8 slices (1-inch thick) italian bread
Preheat the oven to 325 degrees . In a large bowl, soak the potatoes in salted water for 15 minutes. Drain, pat dry and arrange on a baking sheet. Spray the potatoes with cooking spray and bake for 10 minutes. Season with salt and pepper. Increase the oven temperature to 475 degrees and bake, turning once, until very crisp and golden-brown all over, about 30 minutes.
In a small skillet, melt the butter over medium heat. Add the garlic, then remove from the heat and stir in the parsley. Pour over the baked fries.
Preheat a cast-iron skillet over medium-high heat. Meanwhile, whisk the white wine vinegar, EVOO and sugar. Add the cabbage and season with celery salt and pepper; toss.
In a small bowl, stir together the ketchup and balsamic vinegar.
In a large bowl, combine the beef, onion and worcestershire sauce; season with salt and lots of coarse black pepper. Form 4 patties, thinner at the center and thicker at the edges for even cooking. Add to the skillet and cook, flipping once, for 8 minutes for medium rare. Top each with 2 slices of cheese and let melt.
Layer the burgers between the bread slices, topped with the slaw, fries and sauce. Serve with the fried pickle chips on the side.