A Leaner Take on Burgers and Fries
Ingredients
- 3/4 lb. 90 percent lean ground beef
- 1/2 lb. lean ground turkey
- 2 tbsp. tomato paste
- 2 tsp. worchestershire sauce
- Sea Salt
- Freshly ground pepper
- 2 large russet potatoes
- 1 1/2 tbsp. extra-virgin olive oil
- 1 1/2 tsp. finely chopped rosemary
- 4 slice reduced-fat Cheddar cheese
- 4 hamburger buns
- Lettuce greens
- tomato slices
Instructions
- Preheat oven to 425°F. In a medium bowl, gently combine beef, turkey, tomato paste, Worcestershire, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Divide mixture into 4 equal portions, then form into 3/4-inch-thick patties. Wrap in plastic and refrigerate until chilled, about 1 hour or up to overnight.
- Cut each potato lengthwise into eight 1/2-inch-thick wedges. Soak in a bowl of cold water for 15 minutes. Drain and dry potatoes with a clean towel. In a medium bowl, toss potatoes with 1 1/2 tablespoons olive oil, rosemary, and 3/4 teaspoon salt. Spread onto a nonstick baking pan and roast for 25 minutes, turning potatoes halfway through.
- Meanwhile, heat grill to medium-high and grease grates with oil. Grill burgers until cooked through, about 6 minutes per side. Top each with a slice of cheese, close grill lid, and cook until melted, about 1 more minute. Serve burgers on buns with toppings and sides of fries.
