Simple Buger with Parsley Fries Recipe
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Ingredients
Burger/Patty- 1 lb. Sirloin Ground Beef
- 3 cups Worcestershire Sauce
- Kosher Salt
- Hamburger Bun
Chili Parsley Fries
- Idaho Potatoes
- Paprika
- Parsley
- Kosher Salt
Burger Toppings
- Provolone Cheese (Or your choice)
- Caramelized Onions
- Mustard/Mayo/Ketchup
How to make Simple Buger with Parsley Fries
With 3 Idaho Potatoes, this instructions serves 4 people.
Caramelized Onions
- Peel 1 large onion.
- Slice length-wise (as you would put them on a burger)
- Heat a skillet with a little bit of butter and olive oil.
- Toss in Onions, add a little bit of kosher salt and let it caramelize for about 20-30 minutes.
- Put directly on top of burger, or to the side- they taste fine.
Burger
- Make sure you have 1 lb. Sirloin ground beef- This is your best bet for the best burger.
- Separate beef into 4 different patties, make sure they are big patties- not the flat kind.
- Cover patties with kosher salt on both sides
- Pour Worcestershire Sauce in a bag and put patties in....OR...Have 4 separate sandwich bags and pour about half of cup in each bags and insert patties.
- Marinate for about an hour (or overnight- the longer the better).
- To cook, heat a skillet to medium high heat with olive oil. I usually enjoy mine medium rare so 4 minutes on each side should do the trick.
- DO NOT PRESS PATTIES- This makes your burgers dry and fall apart, we don't want that. Also, try minimizing flipping the patties just one time.
- If you want cheese on your burger, add a slice of provolone 1 minute after your first flip to insure it melts.
Chili Parsley Fries
- Wash and peel potatoes, Slice into french-fry bites.
- Dry them.
- Fry half way, take them out and let the oil drain.
- Fry them again (makes it super crispy, tip plagiarized from theory, thanks) and when they are golden brown, remove from oil, add paprika, kosher salt, and chopped parsley.
- Toss and serve on side.
“What's your favorite way to cook with potato?”