Separate meat into 4 equally portioned patties. Each patty should be formed loosely into 1/2″ thickness, making a deep depression in center. Salt, pepper, and sprinkle with onion powder on both sides of burgers.
In a cast iron skillet, heat the oil over high heat. I recommend heating the pan first and then adding the oil. To test if it is at appropriate temperature sprinkle a few drops of water, once they sizzle and evaporate your oil is hot enough. Add your oil and swirl so it coats bottom of the pan. Be careful as to not add patties into under-heated oil as the oil will be absorbed into the meat and your final dish will end up on the greasy side.
Place patties into heated oil and cook the burgers about 3-4 minutes on the first side, repeating on second side. After the fourth minute on the second side place sliced cheddar over patties and cover with basting cover to melt the cheese.
Place melted cheddar patties on bottom buns, top with the “Cannimal Style” Bauce Sauce and cap with toasted buns.
Take your potatoes, wash and slice into french fries, and place in cold water – this prevents the fries from turning brown while oil is preparing.
Heat the oil over medium-high heat in a large skillet. While the oil is heating – sift flour, garlic salt, paprika into large bowl. In the bowl with sifted mixture, gradually stir in enough water so that the mixture can be drizzled.
Preheat oven to 350°F.
Using tongs, dip sliced potatoes into batter one at a time and then place in the hot oil so they are not touching. Do not allow the fries to clump together. Fry until fries are a golden brown and crispy. Remove with tongs and place on paper towels to drain.
Place cooked fries on a foiled oven safe pan, add sliced cheese and top with “Cannamal Style” Bauce Sauce on serving sized portioned bunches of fries. Melt cheese for 2-3 minutes.
BAUCE SAUCE DIRECTIONS:
Sauté onions lightly for 2-4 minutes.
Mix all other ingredients. Add sautéd onions to the mixture, blend well!