Perfect dinner for a hot and busy day, burgers, but a little on the lighter side and minus some of the usual condiments…turkey burgers, but then I couldn’t resist making oven fries with two russets that need to be finished off. I read the recipe sometime ago and don’t recall where I found it and it is really easy compared to frying, the mess that it creates as well as the cleanup. I found the recipe and of course it is one of my favorite sites, Smitten Kitchen, link below.
I love hot fries and often send fries back in a restaurant because they are too cold when they get to the table so at home I’ve tried several methods to get good hot fries to the table and for more than one or two servings this recipe is a keeper as we decided last night and I would consider changing up a few seasoning options in the future, Mike was happy dipping them into A-1 his favorite condiment. So take a peek, read and then go make a pan of friend don’t blame me if you eat too many fires! Serious trouble for French fry lovers.
Now the turkey burgers were pretty good and very adaptable seasoning wise and fresh herbs always a serious improvement to bland turkey, but dried herbs can also be used in the recipe. I started out with fresh brioche buns, and a homemade pesto sauce since my porch rail box is full f gorgeous basil. Once again I really didn’t measure the ingredients for the burger blend, but probably on the conservative side with everything…start with about 1+1/4 pounds medium grind turkey blend of white and dark meat or all white meat, doesn’t matter.
Prepare the following ingredients and blend together in a bowl before adding to the turkey two medium-sized green onions or baby vidalia (my favorite this time of year). Slice the onions down the length, chop green and white parts, chop several sprigs of parsley, 1 fat clove of garlic, 1/4-1/2 cup panko crumbs, 3/4 cup finely grated parmesan and Romano cheese blend, 1/2 teaspoon salt. 1/4 teaspoon pepper, and *optional pinches of Italian sausage seasoning.
Add the seasoning and herbs to the turkey, blend lightly with a dinner fork. Whisk an egg and mix into the turkey and drizzle about a teaspoon or so of Asian fish sauce into the mix. Wet your hands to form the burger patties (I use an ice cream scoop to make almost equal sized patties). Refrigerate until ready to grill… can be made ahead. Grill burgers finish with a slice of your favorite cheese, provolone on mine, leave burgers on the grill to melt the cheese.
Slice brioche buns in half, grill for a few minutes to toast, spread homemade or store-bought pesto over both sides, add grilled burger and top with a slice of salt and peppered tomato. Serve with fries and by all means use paper places.
For Recipe link to: http://smittenkitchen.com/blog/2015/10/oven-fries/
Oven Fries Slightly adapted from Smitten Kitchen & Michael Chiarello
2 large baking potatoes, peeled and slice into 1/2 inch or so batons
3 to 4 tablespoons olive oil
Sea or Kosher salt
Heat oven to 450º degrees F.
Peel your potatoes if you wish; scrub them well if you do not. Cut potatoes into just-shy-of 1/2-inch batons. Place in a large pot or pan and cover with an inch or two of water. Turn heat to high and set timer for 10 minutes. If potatoes come to a boil in this time (mine usually do not), reduce the heat to medium. Otherwise, when timer rings, whether or not the potatoes have boiled, test one. You’re looking for a very “al dente” potato — one that is too firm to eat and enjoy, but has no crunch left. Gently pour into colander to drain and allow to sit for a bit (about 5 minutes).
Meanwhile, coat a large baking sheet with 2 to 3 tablespoons of olive oil and place it in the oven for a few minutes, so the oil gets very hot and rolls easily around the pan.
Carefully spread the potatoes on oiled baking sheet in one layer. Drizzle with last tablespoon of olive oil, sprinkle with salt and roast for 20 minutes, until golden underneath. Toss potatoes a few times to encourage them to color evenly and return them to the oven for another 5 minutes. Repeat this 1 or 2 more times until your “fries” are deeply golden, brown at the edges and impossible not to eat.
Season to taste and have your favorite dipping condiment ready. I had a little Lexington style slaw dressing that was really good with the fries…