If you live in the North, in the winter time, you don’t really grill. Some may say every season is grilling season. Well that maybe true for some. I personally don’t like standing in the cold grilling, especially in Northeast Ohio. But every now and then we will get a Spring like day in the winter. It’s nice and warm and you crave the tastes of summer. One of those cravings is the good old fashioned cheese burger. I feel it’s one of our “getting a taste of summer” in the dead of winter meals.
Now that it is Summer, it’s even more so burger season. I love sitting on our patio at dinner time and having burgers with the family. It just makes Summer so much more special. And who doesn’t love a good handful of fries on the side?
Now if I’m cooking for a crowd and not for my family, I usually make some salads instead of fries. When you have two littles though, and they love fries, you just make them fries.
We all like our burgers a different way. I like it loaded. Cheese, Ketchup, mustard, mayo, tomatoes, lettuce, red onions, sliced dill pickles. Where my husband prefers all the above except mayo. Goes back and forth between lettuce, tomatoes and onions. Our daughter always has to have a cheese booger (as she always says) and changes her topping all. The. Time. And our son well he is just weird. He doesn’t like bread, so he just eats the burger no cheese and dips it in ketchup. How do you like your burgers?
What you actually put in your burger though is what makes the burger, IMO. I do an 85/15 ground beef. I also mix into the ground beef, egg, Parmesan cheese, cayenne pepper, parsley, garlic cloves, onions, S&P. I find the cheese, not only binds it together, but also makes it more juicy and adds that extra layer of flavor.
I like to use a burger press. I feel it makes the burgers more unified and easier to grill.
Once I have them in the patties, I throw them on the grill. When almost finished, I place the cheese on top. Close the lid for a let the cheese slightly melt or to your liking.
Fries. OMG I love fries. But they have to be good. The fries I make are oven baked fries. I use Russets potatoes and bake them in the oven. There are a few steps to these fries. And in a way a little time consuming, but well worth it. I usually do a different type of seasoning almost every time I make them.
I cut the potatoes into 1/4 inch thick strips. I usually use 2 large potatoes for our family. They go fast. Once I have them cut I soak them in cold water for about 20-30 minutes. This helps release the starch from the potatoes as make them a little crispy in the oven. After they have soaked and drained them in a colander, and let the water drip off. In batches gently dry them between two hand towels. Place on two cookies trays lined with parchment paper. Get what ever seasoning you want. Bake them in the oven at 425 for 40-45 mins. Taking out half way through to flip. The parchment paper is key. You need to use it. I can’t stress enough.
I used these herbs from our garden for the seasoning of the fries. The blend is thyme, rosemary, oregano, chives and garlic. With salt and olive oil.
• 2-3lbs of 85/15 ground beef ( I like to have leftovers
• 1/4 yellow onion thinly chopped
• 3 garlic cloves minced
• 2 Tbsp of dried parsley
• 2 eggs
• 1/8 tsp of cayenne pepper. You could use more.
• salt and pepper to your liking
1) combine all the ingredients in a bowl. Make sure it’s all incorporated, but not over mixing or needing the meat.
2) grab a good handful and make your burgers the size you want. Again I used a burger press.
3) grill your burgers to the internal temperature you want them. Place cheese on top of you wish and enjoy with the rest of your burger toppings
French Fry Recipe
• 2-3. Large russets potatoes
• olive oil
• 1 1/2 Tbsp fresh herbs such as Thyme, Rosemary, Oregano and chives. you can use whatever you want
• 1-2 garlic cloves minced
• 1 tsp salt
• 1/2 tsp ground black pepper
Pre heat oven to 425
1) slice the potatoes into 1/4 inch long sticks. Once potatoes are cut, place in a bowl and fill with cold water. You want enough to cover the potatoes. Soak for 20-30 mins to release the starch.
2) When the potatoes are soak chop up all the herbs. And place in a bowl. Add the garlic, salt and pepper to the herbs and toss. Also this is the time to line your baking sheets with parchment paper.
3) when the fries are finished soaking, drain in a colander and toss gently. Carful you don’t break the potatoes. Lay a towel out and place in batches the potatoes. Place another towel on top and gently pat down to dry. Place on baking sheets. Repeat until all the potatoes are dry.
4) drizzle olive on top of the fries. Then sprinkle the seasoning all over the fries. Toss and make sure they are spaced out evenly.
5) bake in the oven for 20 mins. Take out toss the fries gently and place back in the oven. Bake for another 15-25 mins. When they start to turn golden all over but a little soft still, that is when they are ready to be served.
Warning – These fries are addictive. I dare you to not eat them all.