Hack Your Dinner

Instructions

• Classic American Cheeseburger
• In a medium bowl, gently mix together the ground chuck, short rib, and brisket with 2 teaspoons salt and 1 teaspoon ground pepper.
• Shape the meat into 4 equal patties about 4½ inches wide and 1 inch thick. Use your thumb to press an indentation into the center of each patty to prevent a bubble from forming in the center when cooking. Generously season the tops and sides of the patties with salt and pepper.
• Heat a large cast iron skillet over medium heat. Spread about ½ tablespoon of butter onto each cut side of the hamburger buns. Working in batches, toast the buns, buttered-side down, for about 2 minutes, until golden brown. Set aside.
• Increase the heat to medium-high. Add a thin layer of canola oil to the pan and cook the burgers for 4 minutes on one side, until nicely browned. Flip and cook for another 2 minutes on the other side. Top each burger with a slice of cheese and cover the pan with a lid. Cook until the cheese is melted and the internal temperature of the burgers reaches 135°F (57°C), another 1–2 minutes.
• Assemble the burgers: Place a burger patty on each toasted bun, then top tomato, red onion, lettuce, ketchup, mayonnaise, and mustard. Serve immediately.
• Enjoy!
• Zesty French Fries
• Preheat the oven to 450°F (230°C). Line a rimmed baking sheet with parchment paper. Place a wire rack on top of the baking sheet.
• Arrange the fries in a single layer on the prepared baking sheet. Bake until golden brown, tossing halfway through, 25–30 minutes.
• In a small bowl, stir together the salt, garlic powder, onion powder, smoked paprika, cumin, chili powder, black pepper, and sugar.
• Add the cooked fries and the spice blend to a large paper bag. Fold the bag tightly to seal and shake until the fries are well-coated.
• Serve immediately.
• Enjoy!
• Ice Cream In a Bag
• Add the heavy cream, sugar and vanilla bean paste to a quart-sized zip-top bag. Stir with a fork or small whisk to evenly combine. Squeeze out all of the excess air from the bag and seal shut.
• Add the crushed ice and rock salt to a gallon-sized zip-top bag. Gently shake to combine.
• Add the cream-filled bag to the ice-filled bag and seal shut. Shake vigorously for 7–10 minutes, until the ice cream has hardened.
• Carefully remove the ice cream bag from the larger bag. Serve immediately with rainbow sprinkles on top.
• Enjoy!