Beefy Burgers With Smashed Potatoes
Ingredients:
For the burgers:
- 2 pounds of ground beef
- 1 onion, minced
- 1 cup of shredded beef from leftover beef stew or canned beef stew,
- optional2 tablespoons of dried oregano
- Salt and pepper
- 6 ounces of blue cheese,
- crumbled6 large buns, sliced in half
- 6 baking potatoes
- 6 tablespoons of extra virgin olive oil
- 2 tablespoons of whole fennel seeds
- Salt and pepper
For the burgers:
- Preheat barbecue grill on high for 15 minutes.
- A clean hot grill will lessen the chances that the burgers will stick.
- Meanwhile place the beef, onion, stew meat and oregano in a large bowl then season with salt and pepper.
- Mix well then form into 6 large patties.
- Grill for 8 minutes per side, until well done.
- Sprinkle cheese onto patties during last 2 minutes of cooking to melt.
- Toast the buns on the grill until golden brown.
- Top with lettuce and tomato and dig in.
- Preheat oven to 375 degrees F (190 degrees C).
- Place potatoes on a baking tray and bake for 45 to 60 minutes, until tender.
- Turn oven up to 450 degrees F (230 degrees C).
- Push down on the baked potatoes with a potato masher or small plate so that they crack open and are flattened, doubling in diameter.
- Drizzle liberally with olive oil and sprinkle with fennel seeds and salt and pepper.
- Bake until golden and crisp about 15 to 20 minutes more.
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