We wanted to do a summer BBQ meal of burgers and homemade fries, but it's been blisteringly hot here the past few days. Not wanting to toil in the heat over our charcoal grill, my resourceful husband suggested we give cooking the burgers in the oven a try. Low and behold, it worked, and we may never, ever go back!
Serves 2-4 people, makes 6-8 sliders. Preheat oven to 425 degrees.
Ingredients:
Sliders:
1 lb ground beef, I prefer grain finished from CrowdCow
1 tbsp. flat-leaf parsley, roughly chopped
3 garlic cloves, I use 3 cloves garlic confit
10-12 cranks of freshly ground black pepper
1/2 tbsp. of kosher salt
1 whole egg
FIRST: Mix the ground beef, parsley, salt, pepper, and egg in a large mixing bowl. Make sure to mix until fully combined, evenly. Make sure to get it mixed evenly, or you'll end up with eggy parts or wads of garlic -- not fun for anyone!
THEN: Meanwhile, grate the garlic cloves; if you're using confit, mix it in with the beef and then be sure to mash it so it spreads throughout the mixture. Form patties with your hands and place them on a baking sheet, making sure to leave space between, but remembering they do get smaller as they cook.
MEANWHILE: Prepare potato fries to throw in the oven at the same time. Cooking instructions for both can be found below.
To serve:
1-2 Romaine hearts, you're only using the bigger, outer leaves
Condiments as you choose!
Fries:
2-3 Japanese sweet potatoes, cut into fries of desired thickness (ours are no more than 1/4" thick)
1 tsp. chili oil
1 tbsp. canola oil
salt and pepper
Optional:
1 tsp. paprika
1 tsp. Hungarian paprika
To serve:
I make a Black Bean Mayonnaise using 1 part mayonnaise to 1 part garlic black bean sauce.
FIRST: Mix everything together in a large mixing bowl, tossing the fries until all are evenly coated. Place on a baking sheet.
TO COOK THE WHOLE MEAL: Throw both baking sheets in the 425-degree oven for 15 minutes. The burgers are done when they register internal temps of above 155 degrees; I recommend checking the fries and tossing them occasionally for the most evenly distributed roasting.
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