California Burgers With Spicy Oven Fries
Serves 4| Hands-On Time: | Total Time:
- 2 pounds russet potatoes (about 4), cut into 1/2-inch-thick sticks
- 1 tablespoon barbecue spice rub or chili powder
- 2 tablespoons plus 1 teaspoon olive oil
- 1/3 cup mayonnaise
- 2 tablespoons pickle relish
- 1 tablespoon ketchup
- 1 pound ground beef chuck
- kosher salt and black pepper
- 4 whole-wheat hamburger buns, split
- lettuce, sliced tomato, and sliced red onion, for serving
- Heat oven to 425° F. Dividing evenly, on 2 rimmed baking sheets, toss the potatoes with the barbecue spice rub and 2 tablespoons of the oil. Roast, tossing once, until browned and crisp, 25 to 30 minutes.
- Meanwhile, in a small bowl, mix together the mayonnaise, relish, and ketchup.
- Form the beef into 4 patties and place each between 2 sheets of wax paper; press to a ½-inch thickness. Heat the remaining teaspoon of oil in a large skillet over high heat. Season the burgers with ½ teaspoon salt and ¼ teaspoon pepper and cook to the desired doneness, 2 to 3 minutes per side for medium-rare.
- Form sandwiches with the buns, burgers, mayonnaise sauce, lettuce, tomato, and onion. Serve with the fries.
- Per Serving
- Calories 760
- Fat 39g
- Sat Fat 9g
- Cholesterol 77mg
- Sodium 1,405mg
- Protein 30g
- Carbohydrate 74g
- Sugar 9g
- Fiber 8g
- Iron 5mg
- Calcium 106mg
What does this mean? See Nutrition 101 .
For extra-crispy fries, soak the cut potatoes in cold water overnight in the refrigerator. (This removes some of the starch, which allows more of the water to evaporate during cooking.) Drain the soaked potatoes and pat them dry before cooking as directed.