Recipe:
Julienne 1 med. redskin potato (scrubbed w/ vegetable brush, skin left on)
Thinly slice 1/4 sm. yellow onion, lengthwise
Place both in a bowl, cover with ice water; set aside

Cut 1 slice red onion
Slice 1/2 small plum tomato (man I can't wait to try this with a fresh summer heirloom...)
Set aside one small handful of fresh baby spinach (again, wishing for summer farmer's markets...)
Set aside 1 slice of marbled jack cheese (what I had; would be better with smoked or extra-sharp cheddar)

Set frying pan on medium-high heat (6 on my stove's knobs) with mixture of 1/2 canola oil, 1/2 olive oil (enough to cover potatoes once added)

Form 1/2 lb. extra lean hamburger into 2 patties, about 3" across, 1" high
Place patties on broiler pan; brush 1T. Stonewall Kitchen Maple Chipotle Grille Sauce on each side of each patty

Scoop ice out of potato bowl and discard
Drain potato and onion mix well in fine mesh strainer with long-ish handle
Holding handle of strainer as far out as possible and standing as far away as possible, slide potato and onion into hot oil (it will splatter violently, hence the long handle and standing back)

Adjust oven rack to top setting (once initial splattering of the potatoes has settled)
Turn on broiler (high; mine has high and low settings)
Stir potatoes
Place burgers in broiler
Set timer to 5 minutes
Stir potatoes

Slice 1 fresh, crusty sourdough roll in half
Toast both pieces cut-side down in toaster oven on medium
Stir potatoes
Once toasted, place cheese slice on cut side of top half of roll, and place it cut-side-up in the toaster oven to melt (do not turn toaster on, residual heat will melt the cheese)
Place bottom half of roll cut-side-up on plate, top with tomato and red onion

Timer goes off about now; flip burgers, set timer for 5 min., stir potatoes
Pull bun out of toaster oven as soon as cheese is melted
Stir potatoes
Place 2 paper towels on a plate

Timer goes off; transfer potatoes (now golden, crispy fries) to plate with towels to drain, using a slotted spoon
Check burgers - juices still pretty red, left to brown for about another minute

Sprinkle fries with fresh cracked black pepper, fresh ground sea salt, a little paprika, a little parsley, a little garlic powder; toss to coat

Minute's up, turn burgers and brown the original side for another 2 minutes

Place fries on plate next to open bun. Place small handful baby spinach on melted cheese half of bun (press a little so it sticks to the cheese).

Once the 2 minutes are up, take the burgers out, place one on the bottom side of bun, crack open an Original Sin cider, pour into pub glass with ice (hadn't refrigerated it, and Magner's recommends ice, so there), et voila!