On top of your burger instead of on the side.
2 cloves garlic, finely minced , dividedSliced American, cheddar, Swiss, or pepper jack cheese, as desired4 toasted hamburger bunsRinse cut potatoes in a bowl of cold water, changing water as necessary until water runs clear. Drain carefully and dry on paper towels.In a deep cast iron skillet, fryer, or wok, heat oil to 350°F. Carefully lower potatoes into oil.
After cooling, potatoes can be stored in an airtight container at room temperature for up to 3 days.In a small bowl, combine ketchup, mayonnaise, 1 teaspoon cumin, 1 teaspoon paprika, 1 clove of garlic, vinegar, and sugar. Season to taste with salt and pepper. Set aside.Combine beef, pork, remaining cumin, remaining garlic, and remaining paprika in a large bowl and mix by hand just until combined. Form into 4 large burger patties.
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