2 quarts peanut oil for frying (see Cook's Note)
170 grams (6 ounces) each chuck, trimmed, cut into 1 1/2-inch cubes and chilled
170 grams (6 ounces) sirloin, trimmed, cut into 1 1/2-inch cubes and chilled
142 grams (5 ounces) cheddar cheese
1 teaspoon garlic powder
1 teaspoon smoked paprika
4 brioche hamburger buns, split
Mayo and yellow mustard as desired
16 to 20 dill pickle slices or "chips"
A tortilla press (see Cook's Note)
Spider-style hand strainer
If you prefer not to use peanut oil, safflower or canola are fine too. In a pinch you can use the smooth underside of a dinner plate, but the press is more precise and a lot more fun.
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