Instructions: 1. In a mixing bowl add the beef, Crisco or duck fat, fennel, cayenne pepper, ground pepper, thyme, rosemary, egg and onion. Mix until all ingredients are incorporated evenly.

2. Divide the beef mixture into four, 8 ounce burgers. Pack and shape them tightly.

3. On a hot grill place the burger and cook for approximately 4 1/2 minutes on each side for a medium rare temperature (cook longer for a more well done burger if desired.)

4. Serve on a bun with potato souffles and pickled vegetables. (Recipes follow)

Pickled Vegetables

1 cup sugar
1 cup vinegar
1 cup pickling spice
1 cucumber, sliced into discs
1 carrot sliced into discs

1. Place carrots and cucumber in a bowl of salted water in the fridge overnight.

2. The next day, place the vinegar in a saucepan and mix in the sugar. Bring the mixture to a boil and add the pickling spice.

3. Drain the water from the cucumbers and carrots and pour the boiling liquid over the vegetables.

4. Let the vegetables stand in the liquid at room temperature until cool.

Cover and place in the fridge for 12 hours. Serve on the

"Blau-burgers."

Pomme Souffles

5 large Idaho potatoes, peeled and washed 2 quarts vegetable oil
salt and fresh ground pepper to taste

1. Shape whole potatoes into an oval or egg shape with a knife.

2. Slice the potatoes lengthwise into 1/8 inch thick slices on a slicer or a mandolin. Place slices in cold water. Pour off the excess water and replace it twice to remove excess starch. Remove the potatoes from the water and pat dry with a paper towel.

3. Place a few potatoes at a time into the hot oil, the temperature should be about 320 degrees. Stir the potatoes and cook until they puff slightly about 5 to 7 minutes, do not brown them. Remove the slightly puffed potatoes from the oil and place them on a paper towel and drain off the excess oil. Using this method, continue to cook the remaining slices. At this point the potatoes can be stored in the refrigerator until ready for use.

If serving the potatoes immediately, allow them to cool completely before continuing onto to next step.

4. When ready to serve, remove the potatoes from the refrigerator. Reheat the oil to a temperature of 360 degrees. Return the cooked potatoes to the oil a few at a time until they puff up and turn golden brown, approximately 3 minutes.

Place them on a towel and pat off the excess oil. Continue cooking the rest of the potatoes in the same fashion. Keep the previously cooked batches warm in a 200 degree oven. Serve immediately.

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