Bbq Burger Dinner Recipe

Form Patties

Divide the ground beef into two equal portions (about 8 oz each). Gently form into 3/4- to 1-inch thick patties slightly wider than the buns. Do not overwork the meat.

Season both sides of each patty with salt, black pepper, garlic powder, and onion powder.

Preheat a heavy skillet or grill over medium-high heat. Add 1 tablespoon vegetable oil to the skillet or brush the grill grates.

Cook patties 3-4 minutes on the first side without pressing. Flip and cook another 3-4 minutes for medium doneness. Adjust time +/- 1-2 minutes for desired doneness. During the last 1 minute of cooking, place one slice each of cheddar and swiss on each patty and cover briefly to melt the cheese.

While patties cook, slice tomato into 1/4-inch thick rounds and thinly slice the red onion. Rinse and pat dry lettuce leaves.

Lightly butter the cut sides of the burger buns. Toast buns in a clean skillet or on the grill, buttered side down, 1-2 minutes until golden.

Assemble each burger: spread ketchup and mustard (or preferred condiments) on the bun bases, place lettuce, tomato slice, cheese-topped patty, pickles, red onion, and drizzle 1 tablespoon BBQ sauce over the patty. Top with the bun crown.

If using the vegetarian patty option, cook according to package or recipe instructions and assemble with the same toppings and cheeses (if desired and compatible).

Cut the russet potatoes into 1/4- to 1/2-inch sticks. Rinse in cold water until the water runs clear to remove excess starch.

Pat the fries very dry with clean kitchen towels or paper towels.

Heat 2 cups vegetable oil in a heavy pot or deep fryer to 325°F (165°C). If you don't have a thermometer, heat until a small piece of potato sizzles gently when added.

Blanch the fries in batches for 3-4 minutes until tender but not browned. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C).

Fry the blanched fries in batches 2-3 minutes until golden and crisp. Drain on paper towels and immediately season with 1 teaspoon salt and 1/4 teaspoon black pepper, tossing to coat.

Alternatively, for an oven version: toss cut potatoes with 1 tablespoon oil, spread on a sheet pan, bake at 425°F (220°C) for 25-30 minutes, turning halfway, until golden and crisp. Season with salt and pepper.

Place the assembled burgers on plates with a generous portion of fries. Serve extra ketchup, mustard, and BBQ sauce on the side.

Yield: 2 burgers with fries. Adjust quantities proportionally for more servings.