I had a craving for a good burger this weekend, but didn't really want to go out to another burger joint in town, so we decided to make our own with some fries on the side :) Any opportunity to use our grill is a must...
1. Grilled the burgers according to the internal temperature desired- using a meat thermometer. Hubby wanted medium-well burgers (145-150 degrees) and I wanted well done (160 degrees and above). I used the McCormicks Grillmates hamburger seasoning. If you want a 'jucier" burger, use a 80/20 or 85/15 lean to fat ratio ground beef.
2. Cut 2 to 3 russet potatoes in slices and seasoned them with cajun seasoning.
3. Fry potato wedges in a pan with a little canola oil. Keep a lid on the pan to keep the moisture in. This keeps the potatoes soft as well.
4. When potatoes are browned on both sides, remove from oil and drain in a dish lined with a couple of folded papertowels or napkins.
5. Build your burger as you wish; I prefer a slice of American cheese, romaine lettuce, pickles, spicy brown mustard and a 'swig' of ketchup. I also added a little more of the hamburger seasoning on top-- Mr. Sherry Berry prefers barbecue sauce, tomatoes and extra pickles on his ;)
Enjoy,
~S
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