Cooking Notes: Will took a combo of recipes from Food 52 to come up with the burgers. And for the balsamic fries, instead of mixing the potato wedges in a bowl, we just poured the ingredients over them on a foil-lined baking sheet and mixed it all around directly on the baking sheet. We also used only 3-4 medium potatoes instead of doing the whole batch of potatoes. I'll include the original ingredients list below, but include my adjustments for baking.
Will's Labor Day Burgers (serves 4)
1 lb. ground chuck
1/4 cup bread crumbs
1 egg (whisked)
1 tbsp worcestershire sauce
1 1/2 tbsp feta cheese
1/4 cup parmesan
salt, pepper, paprika to taste
1 slice of provolone cheese, halved
A few fresh basil leaves
Mix ground chuck, bread crumbs, egg, worcestershire sauce, feta cheese, parmesan, salt, pepper and paprika with your fingers. Refrigerate for 2-3 hours. Make into four patties. Grill on open griddler for 5 minutes on each side. Move burgers to side and put 1/2 slice of provolone on each burger. Add basil to top, allowing cheese to melt. Grill buns with butter and in meat juice, closing press to toast. Serve with condiments.
3 lb. russet potatoes
2 tbsp olive oil
1/4 tsp garlic powder (or more, if you're like me and spill it all over the potatoes...still tastes good)
1/2 tsp salt
Handfull fresh parsley
6 tbsp balsamic vinegar
Preheat the oven to 425 degrees. Wash the potatoes and cut into thick wedges. Cover a baking sheet in aluminum foil and spray with non-stick spray. Place potato wedges on baking sheet and sprinkle with olive oil, salt, and garlic powder. Take a spatula to stir potatoes gently around in ingredients, flipping occasionally, before lining wedges up on baking sheet making sure not to allow them to touch.
Bake for 30-40 minutes or until brown and crispy. Once ready, place cooked fries in a bowl and toss with chopped parsley. Drizzle with balsamic vinegar before serving.
Recipe: Budget Bytes: Balsamic Oven Fries
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