Burgers and fries is an indulgence, right?
Wrong! Well…sort of. The way these are prepared is so simple and quick and the healthiest way one can indulge in a hamburgers. Plus, they are yummy in my tummy. I have a serious new love affair with burgers and you may even consider me a burger snob…
I made this meal for me 3-year old niece last week…the one who would live on bread and strawberries if we let her…and she loved it! I don’t think she could believe I was offering her fries!
- 1 pound grass-fed beef (I have found that purchasing part of a cow and sharing it with a friend or family member is the most cost-effective way to get well-raised, local and/or organic meat– I was a vegetarian until just over a year ago due to the ethics of factory farming, but I have found that this method is a good way to best support my needs)
- 1/2 t. red chili flakes
- 1 t. smoked paprika
- 4 potatoes (organic if possible– potatoes are on the dirty dozen….)
- 2 T olive oil
- 4 garlic cloves, minced
- Vegetable of choice, frozen
Preheat oven to 375 degrees F.
Fries: Slice potatoes in strips, about a half in thick, or as desired for your fries. In a separate bowl, mix olive oil and garlic. You can add salt and pepper here as well for added flavor. Toss in the potato strips and coat the potatoes with the olive oil mixture. Spread potatoes evenly on a cookie sheet. I often use parchment paper to protect the pan and make clean-up a bit easier.
Cook for about 15 minutes and flip. Cook another 10-15 minutes, or until desired crispiness. The longer they cook, the crispier they should get.
Veggies: On another cookie sheet or glass dish, place desired amount of frozen vegetables. Drizzle with olive oil and salt/pepper. Feel free to change this up and try new flavors…like cinnamon on chunked sweet potatoes, or chili flakes on broccoli. I’d recommend about 1 C of vegetables per person.
Cook until desired texture. I usually cook broccoli for about 30 minutes, for example. It is tender, but not mushy.
Burgers: Place thawed meat in a large bowl. Add in salt/pepper/paprika/chili flakes. Mix well. You can use a spoon. I use my hands. Once mixed, form in to patties and place on a pan or cookie sheet. I often line the pan with aluminum foil, again, for easy clean-up.
Cook in oven for 25 minutes, or until desired temperature. (at least 160 degrees if you’re using a meat thermometer)
- Buy a meat thermometer. It will save you. I had been overcooking meat for years and it always tasted super dry and chewy. I didn’t want to risk getting any bacteria, so I just burnt my food. So not necessary. If you do use a thermometer though, try to only use it on one burger. That way, only one becomes dry. All the burgers have been cooking the same amount of time, in the same oven. They are all cooked!
- Make sure the edges of the raw hamburger patty are smooth. No cracks. This helps hold the juices in, and for crying out loud, don’t smash them down partway through cooking! you’re letting out all the flavor!!
All the food should be done about the same time!
Very simple and quick to prepare. We often serve this with mustard or homemade, whole30 friendly mayo.