“Protein-style” Burgers With Tallow Wedges

1. Cut 4 6x6-inch squares of parchment paper and set aside.
2. In a medium bowl, combine the ground beef and liver. Divide the mixture into 4 balls and form into ½-inch thick patties (about 6 inches wide) on the parchment squares.
3. Preheat a cast-iron skillet over high heat until it is smoking hot. Turn on your kitchen exhaust fan! Working in 2 batches, flip each patty onto the hot skillet, then peel away the parchment. Season the top generously with salt.
4. Cook for 2–3 minutes until deeply browned. Flip, season the other side with salt, and add cheese. Cook 1–2 more minutes until the cheese melts and the burger is medium (or longer for well-done).
5. To assemble: layer 2 romaine leaves on a plate, top with a patty, a spoonful of secret sauce, sliced onion, and tomato. Serve warm.

TALLOW-ROASTED POTATO WEDGES

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1. Preheat oven to 425°F. Cut each potato into wedges. You should end up with 16 pieces total.
2. Boil a pot of water with 1 teaspoon salt. Add potato wedges and parboil for 8 minutes, until just fork-tender.
3. Remove with a slotted spoon, and let cool on a paper towel-lined plate for 10 minutes.
4. Toss cooled potatoes with melted tallow and remaining salt. Arrange on a baking sheet and roast for 15-20 minutes, or until golden and crispy. Serve hot.

SECRET SAUCE

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Whisk everything together in a small bowl. Taste and adjust salt as needed. Serve with burgers—or on the side for dipping those crispy potato wedges.