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Deep‑Fried Paper‑Thin Burger
A historic American burger cooked the old‑school way: a paper‑thin beef patty flash‑fried in hot peanut oil, finished with a quick cheese melt and classic toppings. Crispy edges, juicy interior, and a nostalgic flavor that harks back to early 20th‑century diners.
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Cost Breakdown
Critical Success Points
- • Flatten the patty to paper‑thin thickness
- • Maintain oil temperature at 325°F (do not exceed 400°F)
- • Dip spatula in oil before placing patty to prevent sticking
- • Quickly melt cheese by a second dip in hot oil
Safety Warnings
- • Hot oil can splatter violently – wear goggles and keep a fire‑proof lid nearby
- • Never leave oil unattended; temperature spikes cause dangerous eruptions
- • Keep a Class B fire extinguisher within reach
- • Use heat‑resistant gloves when handling the marble slab and spatula
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