1 (1 ounce) package instant potato chips
1 cup beer
1/4 cup beer, or to taste
1 (15 ounce) can sliced black olives, drained
1 (7 ounce) can artichoke hearts, drained
water to cover
Place potatoes in a large bowl. Mix with beer and shake to coat. Drain excess liquid. Let stand 1 hour in refrigerator.
Damp cup. Beat potato mixture into beer/beer liquid in an electric mixer bowl. Mix in olives and artichoke hearts. Cover, and refrigerate for 4 hours.
Finish ball of dough with cooked rice and avocado mixture. Sweat quickly into patty and roll into a rectangle about 20 inches square. Seal edges to prevent tears.
Slice patty by removing flesh completely and transferring to a large sheet of waxed paper. Seal edges of dough with moistened hand.
Heat your favorite soda or fruit taster in a warm oven over cooking spray (see Notes.) Lightly grease and flour your pizza stone.