Fill a pot with water and set it to a boil along with a few heavy sprinkles of salt. While that boils, peel the potatoes, then slice into planks, and then into thin fry shapes. Thinner is better here.

When the water is boiling, add the vinegar and the fries and boil for 8-10 mins.

Drain the potatoes and add them to a wire rack over a baking sheet. This is optional, but I toss these in the freezer for 4 hours or whenever I need them.

• Freezing these ahead of time will lead to crispier end product, since the gelatinized starch will fully set on the exterior of each fry before roasting.

Preheat the oven to 450°F/232°C.

Add a half spoonful (~7g) of oil to a sheet pan then toss it in the preheating oven. Once the oven & pan is hot, bring it back out and add the fries to the hot pan.

• This speeds up the cooking process and jumpstarts the crispy exterior on the fries touching the pan.

Spread the fries around so they are all laying flat touching the oiled pan surface. Make sure you leave ample room in between each fry or they will just end up steaming instead of crisping.

First, roast the fries for 15 minutes. Bring the pan out and add the remaining half spoonful (~ 7g) of oil over top of the fries. Carefully flip all the fries over. Roast in the oven for another 15 minutes or until crispy and browned.

While the fries roast, prep the other toppings.

Dice a white onion (and maybe reserve some of this onion for raw slices to top the burger), and toss in a pan with a bit of cooking oil. Slowly cook down until caramelized and deeply browned.

• If too much fond develops on the bottom of the pan and the onions threaten to burn, deglaze them with a splash of water.

In a bowl or container, add all special sauce components and mix to combine.

Divide the ground beef into into two equal balls, about 85 g each.

Add the beef balls to a ripping hot pan or griddle and smash them straight down with a spatula. Press them down to make them as thin as possible. Give each patty a light sprinkling of salt.

• Let these sear for about 45 to 60 seconds before flipping. Add one slice of American cheese to each and before stacking them up, add a spoonful of caramelized onions in between, and set aside.

Optionally toast your burger buns before assembly.

First, add about a spoonful of sauce to the buns. Add a tomato (which you should season with a sprinkle of salt), some thinly sliced lettuce, your patty stack, and some optional onion slices before closing up.

For a serving of animal-style fries, take 125 g of fries, and top with caramelized onions to taste, an extra slice of American cheese, and about two spoonfuls of special sauce. Enjoy warm.