Recipes Trending

I guess there really is not much I need to explain...this picture speaks for itself. I really do love a cheeseburger and while, clearly, this is not a dinner one should indulge in more than occassionally, on that occassion you may as well do it right!

This time, I used ground sirloin. I used to be fond of ground beef with a higher fat content, but I found them too greasy and I really like the flavor of sirloin. I made a 1/4 pound patty and, in order to avoid the hockey puck effect (when it shrinks up and domes in the center), it is helpful to form the patties into a flatter disc shape that is a bit thinner in the center. Another good tip is to keep the edges nice and thick and not tapper them off. Think pizza crust, not pie crust. I do not add anything to ground beef except for salt and pepper on the outside of the patty. Grilling was out of the question...it around zero and snowing last night....so I heated a large sautee pan over medium high heat. Add the burgers and cook approximately 4 minutes on each side or until cooked to your liking. During the last minute or so of cooking add the cheese to the top of your burger while it is still in the pan so the heat will allow the cheese to melt down over the sides. Make sure to toast the bun in the oven for a few minutes, first. Add your favorite toppings. I opted for traditional fast food type toppings including ketchup, yellow musted, diced sweet onion and a spoonful of dill relish. Top with the cheesy burger patty and finish it off with the to of the bun.

The fries were frozen Ore Ida shoe string fries. I find that frozen fries are a delicious home cook alternative to restaurant fries if you follow a few tips. Heat your oven based on the thickness of the fry, a hotter oven for thicker steak fries (around 425 - 450 degrees) and a cooler oven for thinner fast food type fries (400 degrees). Lay your fries out on baking sheet and coat with just a little bit of canola oil and a sprinkling of sea salt. Cook for about half the total cooking time in the lower half of the oven. Then remove the tray of fries, toss them around to ensure even browning and allow them to finish cooking in the upper part of the oven. The technique will allow the fries to cook through without burning on the edges and then crisp up for the final few moments. Top with another sprinkling of salt and serve hot!

Please share you tips and ideas...I would love to hear then. I hope to inspire those of you who dont know what to have for dinner to fix something easy and delicious for you and your family!

I finally created Sweet Potato Fries  with a Dipping Sauce  thats simply addicting ~ (Use small appetizer forks  for dipping)...

Serves: (2 to 4)
Prep: 5 min. |
Roast: 35 min

Posted by Sandra

INGREDIENTS

***Sweet Potato Fries:
2 large sweet potatoes, washed (cooking time will lessen if you use medium or small)
2 tablespoons peanut oil
1 tablespoon dark brown sugar
1/4 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
pinch of ground cloves
kosher salt and ground pepper, to taste

***Dipping Sauce: (Yields about 1 cup)
3/4 cup mayonnaise
1 teaspoon dijon mustard
2 teaspoons lemon juice
1 teaspoon sweet paprika
2 tablespoons honey
kosher salt and ground pepper, to taste

METHOD

Combine with a whisk in a small bowl all of the Dipping Sauce ingredients, and then place in refrigerator for flavors to meld, while you begin making the Sweet Potato Fries.

In a large pot, par-boil the whole, unpeeled sweet potatoes by covering them with cold salted water. Bring them to a boil over medium-high heat. Once boiling point is reached, lower the heat so you have a gentle boiling point, and cook for about 20 to 25 minutes - testing with a paring knife just until there is little a little resistance (be careful not to overcook them).

Meanwhile, while sweet potatoes are cooking, preheat oven broiler. Also, prepare a baking sheet lined with foil, and then spray it with oil, and set aside.

Once sweet potatoes are par-boiled to the right stage, transfer them to a large bowl of cold water to stop their cooking process. Once the sweet potatoes have cooled, drain them well, and peel with a paring knife, and then cut them lengthwise in half, and then into 6 wedges per sweet potato. Place the potatoes into a large ziploc bag, and drizzle them with olive oil and the remaining ingredients, and toss to evenly coat. Put the wedges on prepared baking sheet, and broil for about 3 to 4 minutes per side until they are caramelized, turning half way through. Serve them immediately with a side of  Dipping Sauce. ~ Enjoy!