Chicken-Fried Hamburgers

Ingredients

• Peanut oil for deep frying
• 1 3/4 pounds chopped meat
• Salt and pepper
• 4 extra-large eggs
• 1 1/2 cups heavy cream
• All-purpose flour for dredging
• Butter for the buns
• 4 martin's potato buns, or whatever hamburger bun you like
• Whatever burger accoutrements you like

Directions

1. Heat a deep fryer, or a large pot filled with peanut oil, over high heat until the oil reaches 375ºF. Shape the chopped meat into 4 patties, each 7-ounce, pressing them just a bit to flatten. Sprinkle both sides with salt and pepper.
2. In a shallow bowl, whisk together the eggs and cream. Place the flour in another bowl or a pie pan. Start with 1 hamburger patty: coat it in flour, then gently brush away the extra so the crust stays put instead of shedding in the oil and leaving bare patches.
3. Dip the floured patty into the egg and cream mixture, lift it out and let it drip briefly, then return it to the flour and back again to the egg and cream. Continue that flour-and-egg sequence until the patty has been coated 3 times total. At that point, the coating should be fairly thick, and yes, some of it will probably be clinging enthusiastically to your fingers too.
4. Lower the burger carefully into the hot oil. Repeat the same coating process with the rest of the burgers, taking care not to crowd the fryer or pot. Fry the burgers for 3 or 4 minutes, until the outside is golden brown. While they cook, butter the buns and toast them lightly however is easiest. Serve the fried burgers on the toasted buns with whatever hamburger toppings you like.