California Burgers With Spicy Oven Fries

David Prince

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Serves 4| Hands-On Time: 25m | Total Time: 40m

Ingredients

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

Directions

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.

By Charlyne Mattox, January 2012

See Nutritional Information for this recipe »

Nutritional Information

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.

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Quick Tip

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.