Directions

1. Grate cheese using Microplane® Adjustable Coarse Grater. Process bread in Manual Food Processor until finely chopped. Add egg and 2 tbsp (30 mL) of the rub; process until well combined. Remove to large Bamboo Fiber Bowl.
2. Add beef, pepper, garlic pressed with Garlic Press, 1/4 cup (50 mL) of the ketchup, half of the cheese, and mustard to bread mixture in bamboo bowl. Mix well using gloved hands.
3. Form beef mixture into a ball, packing firmly; transfer to Rockcrok™ (2.5-qt./2.35-L) Everyday Pan. Press into a patty to within ½ in. (1 cm) from edges of Pan to an even thickness. Cook, covered, over medium heat 3-6 minutes or until meat begins to sizzle on the sides.
4. Remove Pan from heat; transfer to microwave. Microwave, covered, on HIGH 3-4 minutes or until internal temperature reaches 160°F (71°C) in center of patty.
5. Meanwhile, combine remaining 1 tbsp (15 mL) rub and remaining ¼ cup (50 mL) ketchup in (1-cup/250-mL) Prep Bowl; mix well. Thinly slice pickles using Utility Knife.
6. Mix together remaining cheese and potatoes in Classic Batter Bowl.
7. Carefully remove Pan from microwave. Blot excess moisture from top of patty with paper towel and drain, if necessary. Spread ketchup mixture evenly over patty and top with pickles. Top with cheese and potato mixture.
8. Microwave, uncovered, an additional 2-3 minutes or until cheese is melted. Sprinkle with parsley, if desired.