French Fries
• 2 large russet potatoes
• Vegetable or canola oil, for frying
• Kosher salt, to taste

Burgers
• 2 Turano Brioche Rolls
• Ground beef, divided into 4 patties
• American cheese
• Salt and black pepper, to taste
• Butter

Garlic Parmesan Sauce
• 2 tbsp butter
• 5 garlic cloves, finely minced
• ¾ cup heavy cream
• 1/4 cup whole milk
• Freshly grated Parmesan cheese
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and black pepper, to taste
• 1 tbsp fresh parsley, finely chopped

For Serving
• Freshly grated Parmesan

① Cut the potatoes lengthwise into approximately ⅜-inch-thick fries. Place them in a large bowl of cold water and soak for at least 30 minutes, or refrigerate in the water for several hours.
② Drain the potatoes and rinse with fresh cold water. Spread them onto clean kitchen towels or paper towels and dry well.
③ Heat several inches of frying oil in a heavy-bottomed pot to 325°F. Working in batches, fry the potatoes for about 4–5 minutes, until cooked through and tender but still pale. Remove the fries and place them on a wire rack or paper towel-lined baking sheet. Allow them to cool for at least 10–15 minutes. For an extra-crisp result, refrigerate the first-fried potatoes for about 30 minutes.
④ While the fries cool, melt 2 tablespoons butter in a saucepan over medium-low heat. Add the garlic and cook for about 30–60 seconds, until fragrant without browning. Add the heavy cream and bring to a gentle simmer. Cook for 2–3 minutes, then gradually stir in the Parmesan until melted and smooth. Season and add black pepper and salt as needed. Stir in the parsley and keep warm over low heat.
⑤ Season the burger patties generously with salt and black pepper. Cook in a skillet or on a griddle over medium-high heat for approximately 3–4 minutes per side, or until cooked to your desired doneness. Top each patty with American cheese during the final minute of cooking and cover briefly to melt.
⑥ Lightly butter the inside of each Turano Brioche Roll and toast cut-side down on the griddle until golden. Assemble the burgers.
⑦ Increase the frying oil temperature to 375°F. Fry the potatoes a second time for approximately 2–3 minutes, or until deeply golden and crispy. Transfer to a rack or paper towels and immediately season with kosher salt.
⑧ Pour the warm garlic Parmesan sauce into the bottom of an oval serving dish. Cut each assembled burger completely in half. Place each burger half with the freshly cut middle side facing down directly into the garlic Parmesan sauce. Arrange the twice-fried fries alongside the burger halves in the dish.
⑨ Serve immediately with the fries and burger ready for dipping into the garlic Parmesan sauce.