The Deep-Fried Burger

The Burger

• 1 quart (about 1 L) Beef tallow or enough peanut or grapeseed oil to fill a skillet with

1. Heat the tallow or oil in your skillet over medium heat.
2. While the oil is heating up, shape the ground beef into 8 portions on your clean, smooth work surface and roll them into equal-size balls (they should be slightly larger than golf balls). Chill on a plate in the refrigerator.
3. Prep the hamburger buns with a thin layer of mustard, a slice of onion