Blizzarding outside, but you still want a burger? Here’s the answer to your prayers!
Winter Burgers with Potato Wedges
When it's too cold to grill, but you can't ignore that hankering for a burger, this will be your new go-to recipe. Also, these potatoes go great with anything.Print Recipe
- ¼ cup mayonnaise
- 2 tbsp ketchup
- 1 tbsp Dijon mustard
- 2 tbsp olive oil
- 1 tsp garlic, minced
- 2 lbs russet potatoes 6-8 small potatoes
- 1 tsp salt
- 2 tbsp parsley chopped (optional)
- 2 tbsp Parmesan
- 1 lb ground chuck
- cooking oil spray
- 4 hamburger buns
- 1 tomato thinly sliced
- 4 slices red onion
- 4 slices cheese optional
- In a ramekin or small bowl, mix together all the sauce ingredients until smooth, and set aside.
- Preheat the oven to 400°F. Combine the 2 tbsp olive oil and the garlic in a large bowl and set aside. Scrub the potatoes and pat dry. Cut each potato in half lengthwise, then cut each half into 4 wedges. Add the wedges to the oil mixture, sprinkle in salt and toss to thoroughly coat.
- Place the potato wedges in a single layer on a baking sheet. Bake for 20 minutes. Flip and bake for another 15 minutes. Garnish the potatoes with the parsley, Parmesan, and salt to taste.
- Next, prepare the patties. Divide the beef into 4 balls. Place the balls in between folded parchment paper. Roll out the patties (or press out using your hands) to about ¼-inch thick. The patties will be thin and large.
- Heat a 10-inch cast-iron skillet or griddle over medium-high for at least 5 minutes. Once hot, lightly spray the pan with cooking spray. Add the patties to the pan, cooking in batches if needed. Cook 1 to 2 minutes on each side or until the desired degree of doneness, using a sharp metal spatula to flip. The patties should be charred on both sides.
- To add cheese, place a thin slice on the patties immediately after the flip and cover the pan to steam the cheese to just-melted consistency. Spray buns with cooking oil and toast in the oven with the potato wedges. Top the bun with burger, sauce, tomato and red onion. Serve with potato wedges.
- This is definitely a “splurge” kind of meal calorie-wise. To lighten it up, make smaller burgers, or skip the cheese on the burger, and/or exchange the bun for a lettuce wrap. Lighten up on the olive oil for the potatoes or do a smalling serving size of them. Whatever you do, don’t take out the “mayo-chup”. It’s so good on everything!
- Skip the parm on the potatoes and cheese on the burgers. Quite easy!
Calories: 890kcal | Carbohydrates: 68g | Protein: 37g | Fat: 52g | Saturated Fat: 18g | Cholesterol: 117mg | Sodium: 1301mg | Potassium: 1462mg | Fiber: 5g | Sugar: 8g | Vitamin A: 763IU | Vitamin C: 22mg | Calcium: 365mg | Iron: 6mg