- Extra virgin olive oil (EVOO) for drizzling, plus about 1/4 cup for shallow frying
- 1 1/2 pounds ground beef chuck, divided
- Salt and coarse black pepper
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 onion, finely chopped, plus 2 tablespoons grated
- 2 cloves garlic, finely chopped
- 2 tablespoons tomato paste
- 1 cup beef stock
- 2 medium starchy potatoes, sliced 1/4-inch thick
- 2 tablespoons Worcestershire sauce
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- 1 1/2 cups shredded yellow sharp cheddar cheese
- 4 split burger rolls, such as Amy’s seeded
- Yellow mustard
Heat a drizzle of EVOO in a small skillet over medium-high heat. Add 1/2 pound beef and brown and crumble. Season with salt, pepper, chili powder, paprika, cumin and coriander. Add the chopped onion and garlic and cook for 2-3 minutes to soften. Add the tomato paste and stock and simmer to thicken and combine the flavors, 15-20 minutes.
Bring the potatoes to a boil; salt the water and boil them for 3-4 minutes; drain. Heat about 1/4 cup EVOO in a sauté pan for shallow frying. Fry the sliced potatoes until very crisp, like fat potato chips. Remove to paper towels to drain and season with salt.
Combine the remaining pound of ground beef with the grated onion, Worcestershire sauce, salt and pepper. Form four patties that are thicker at the edges and thinner at the center for even cooking.
Heat a grill or griddle pan over medium-high heat.
Heat a small saucepot over medium heat; add the butter and melt. Whisk in the flour, then add the milk and thicken. Add the cheese and melt; lower the heat to keep warm.
Grill the burgers for 8 minutes, turning once. Place the burgers on the buns and top with a few rounds of crispy potatoes, some chili and some cheese sauce. Set the bun top in place with a little mustard and serve.