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Winter Burgers with Potato Wedges

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.

[[ recipeID=recipe-8ldcb4i2v, title=Winter Burgers with Potato Wedges ]]

Posted on February 02, 2023
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Winter Burgers with Potato Wedges

Blizzarding outside, but you still want a burger? Here’s the answer to your prayers!


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.


Servings: 4

Keywords:

  • Prep Time: 0 mins
  • Cook Time: 0 mins
  • Total Time: 0 mins

Ingredients

Instructions

Ingredients

DIPPING SAUCE

  • ¼ cup mayonnaise
  • 2 tbsp ketchup
  • 1 tbsp Dijon Mustard

POTATO WEDGES

  • 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

HAMBURGERS

  • 1 lb ground chuck
  • cooking oil spray
  • 4 hamburger buns
  • 1 tomato thinly sliced
  • 4 slices red onion
  • 4 slices cheese (optional)

Instructions

DIPPING SAUCE

  1. In a ramekin or small bowl, mix together all the sauce ingredients until smooth, and set aside.

POTATO WEDGES

  1. 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.
  2. 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.

HAMBURGERS

  1. 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.
  2. 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.
  3. 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.

Notes

- 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!


DAIRY-FREE

- Skip the parm on the potatoes and cheese on the burgers. Quite easy!