At any rate, vegetarians and non-vegetarians alike, can agree that burgers and fries are quintessential American food. Whether it’s an all beef patty or a veggie burger, they’re speedy, tasty, and all-American. These days I favor local, organic grass-fed beef because it’s better for me and for the environment. It’s a win-win!
Last week, when discussing dinner, Alex requested that if I make burgers to not “over cook them”. He had a valid point. You see, I’m very nervous about serving undercooked meat so I tend to go to the other extreme resulting in dry, tasteless burgers. So I accepted the challenge and rose to the occasion!
These burgers were fantastic! The meat was moist, juicy, and flavorful. To complete the meal, I buttered and toasted store-bought buns and prepared sweet potato fries. All in all, it was a classic American meal with a healthy twist!
(makes four burgers)
- 1 lb lean, grass-fed ground beef
- 1/2 caesar seasonings packet
- 1/2 beaten egg
- salt and pepper, to taste
- Pre-heat the grill to medium-high heat.
- In a large bowl, mix all ingredients. Mix with your hands to evenly distribute the seasonings. Get your hands a little dirty!
- Form four compact patties.
- Cook on grill until they reach desired level of doneness. I cooked ours for about 4 minutes per side.
Sweet Potato Fries
- 1 to 2 medium-sized sweet potatoes
- 2 Tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp pepper
- Pre-heat the oven to 375 degrees.
- Wash the sweet potatoes, poke them with a fork, and microwave them for about 3 minutes. This will make it easier to cut them.
- Once the sweet potatoes have cooled, cut them into long thin strips.
- Spread the sweet potatoes into a roasting pan and cover in olive oil. Sprinkle seasonings over top. Stir or shake the pan to evenly distribute the seasonings.
- Cook for 40 minutes, stirring every 10 minutes.
What’s your favorite kind of burger?