Nothing says "comfort food" like a classic burger and fries, but we put a healthier spin on this dinner staple by using your choice of 100% organic Diestel ground turkey, grass-fed beef, or Impossible burgers and serving it alongside oven-baked fries. No matter what time of year it may be, this meal is sure to hit the spot.
Classic Burger with Fries
Parboiled russet potato fries
Grass-fed beef, ground diestel turkey, or Impossible Burgers
Remoulade sauce – (Mayonnaise [vegetable oil, olive oil, pasteurized egg yolks, lemon juice, red wine vinegar, salt], lemon juice, cornichons, capers, tarragon, parsley, chervil, shallots)
Burger buns – (Flour, water, non-fat milk, yeast, salt) (GLUTEN FREE: Udi's GF hamburger buns)
One Potato ketchup – (Tomatoes, dried guajillo chilies, dried Mexican chilies, chipotle en-adobo, cane sugar, white wine vinegar, onions, garlic, aromatics spices, salt)
Red onion marmalade – (Red onions, reduced burgundy wine, aged red wine vinegar, sugar, aromatics)
Butter pickles – (Kirby cucumbers, onions, white wine vinegar, sugar, cane sugar, celery seed, mustard seed, coriander seed, salt)
Preheat the oven to 450˚ F. Drain the water from the fries and place them in a bowl. Drizzle lightly with oil and toss to coat evenly. Lightly oil a sheet pan, and lay the fries in a single layer on the baking sheet pan (use two baking sheets if necessary). Bake for 15-20 minutes, or until golden. Remove from the oven, sprinkle with salt and serve hot.
While the fries are cooking, slice the tomato into ¼” slices. Line a plate or baking sheet with wax paper. Place the beef, turkey, or Impossible burgers into a large bowl and, using a small ice cream scoop, or large rounded spoon, portion equal-sized dollops of the beef onto the lined plate. Make sure you have enough burgers for everyone! Lightly moisten your hands with water and flatten each portion, one by one, into patties about the diameter of each bun and place back onto the plate or baking sheet until ready to cook.
Glaze the bottom of a large skillet with oil and set over medium heat. When the oil is hot, place the burgers into the skillet and cook on one side, five minutes, or until bottoms are nicely browned. Flip the patties over and cook five more minutes.
Just before the burgers are finished cooking, place a slice or two of Swiss cheese on top of each one, let melt and remove the burgers from the pan.
Spread 1 Tbsp of remoulade sauce on each burger bun bottom, followed by 1 Tbsp of *One Potato ketchup*. Place a burger on the bun, followed by a spoonful of red onion marmalade. Place a leaf or two of lettuce over each burger bun top, followed by a slice of tomato and three to four slices of pickles. Top with the remaining half of the burger bun. Serve the burgers accompanied by the French fries, and the remaining ketchup, the special sauce and the pickles.
Make the burgers more kid-friendly by shaping the meat into sliders. While a giant burger might look daunting to a three year old, he may be interested in eating one that's just his size!
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