Friday, June 9, 2023

Burger fries and coleslaw!

Bailey Woodean
Bailey Woodean
I have been a freelance writer for more than 4 years, a mom for more than 2 years, and a wife for just under a year. I am currently a student in a cooking and catering program with the intention of expanding my knowledge of the culinary business. I then plan to take this knowledge to properly write about and critique restaurants and food. Writing to you from Niagara Falls, NY, thanks for joining me on the ride!
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We are making burger fries and coleslaw for dinner today. So let’s start.

Burger fries and coleslaw!

The burger

Cheesy Bacon Burger with Fried Egg

  • 4 hamburger patties
  • 4 slices cheese
  • 8 slices bacon
  • 4 Tbsp butter divided
  • 4 eggs
  • 4 lettuce leaves
  • 4 buns
  • Salt & Pepper to taste
Cheesy Bacon Burger with Fried Egg
  1. Heat a gas grill to high heat. When it reaches 350 – 400 degrees F place burgers on the grill grate. Grill the first side about 3 minutes or until golden brown and slightly charred. Flip over burgers. Cook an additional 6 minutes or until it reaches desired doneness. When you have one minute left of grilling time, place a slice of cheese on top of the burger and let it melt.
  2. While burgers are cooking you will want to fry your eggs either on a skillet on the stove or on the grill. Heat a pan with 2 Tbsp butter over medium-high heat. When the butter foams, break the eggs into the pan, spacing them about 2 inches apart. Reduce the heat to low and season the eggs with salt and pepper. Cover the pan and cook until the whites are set and the yolks are just beginning to firm around the edge, about 5 minutes.
  3. You will also want to prepare your bacon according to the directions on the package while the burger is cooking.
  4. While burgers are cooking butter the insides of the buns with 2 Tbsp butter. Place buns, butter side down, on grill grates to toast. Remove from the grill when they are lightly toasted.
  5. When the burgers are done, remove from the grill place on a toasted bun, and top with lettuce, bacon, and egg!

The fries

Crispy Garlic Baked Potato Wedges

  • 6 large russet potatoes, rinsed
  • 1/4 cup olive oil
  • 1 tablespoon minced garlic, (or 3 teaspoons garlic powder)
  • 1/2 teaspoon onion powder
  • 2 teaspoons salt, (adjust to your tastes)
  • 1 teaspoon paprika
  • 1/2 teaspoon black cracked pepper
  • 2/3 cup finely grated or shredded parmesan cheese, divided
  • 2 tablespoons fresh chopped parsley
  1. Preheat the oven to 390°F (200°C). Line 2 large baking sheets with parchment paper; set aside.
  2. Cut each potato in half lengthways, then cut each half in half lengthways again, and then cut each half in half lengthways again until you have 8 wedges. (Make sure they are about the same thickness and size).
  3. In a small jug, combine the oil, garlic, onion powder, salt, paprika, and pepper. Pour the oil mixture over the potatoes and toss together to coat evenly.
  4. Arrange potato wedges in a single layer on a large baking tray, skin-sides-down. Sprinkle with half of the parmesan cheese and extra salt if needed.
  5. Bake for 35 minutes, turning wedges halfway through the baking time, until golden, crisp, and cooked through when tested with a fork.
  6. Sprinkle with parsley and remaining parmesan cheese to serve.

The coleslaw

Coleslaw recipe

Coleslaw Recipe {Only 4 Ingredients!}

  • 1 (14 oz.) pkg. coleslaw mix
  • 1/2 cup good quality mayonnaise
  • 1 1/2 Tbsp honey (or granulated sugar)
  • 1 1/2 Tbsp apple cider vinegar
  • Salt (optional, to taste)
  1. In a small mixing bowl whisk together mayonnaise honey, apple cider vinegar, and a pinch or two of salt if needed.
  2. Place coleslaw mix in a medium mixing bowl pours mayonnaise mixture over then toss to evenly coat. Serve immediately.
Recipe Notes
  1. Try it with mix-ins too! I love it with bleu cheese, apples, dried cranberries, or sliced almonds.
  2. If you are looking to boost flavor try it with some of these seasonings to taste: onion powder, garlic powder, celery seed, dry mustard or dijon mustard, and black pepper

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