Backyard Bacon Cheeseburgers With Oven Fries

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American · 40 min · Beef · high-protein

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Ingredients

• 1 lb 80/20 ground chuck
• 4 slices thick-cut bacon
• 2 American or sharp cheddar slices
• 2 brioche hamburger buns
• 1 lb russet potatoes
• 1 1/2 tbsp vegetable oil
• 1 1/2 tbsp mayonnaise
• 1 tbsp ketchup
• 1/4 cup dill pickle chips
• 1 beefsteak tomato
• 2 leaves green leaf lettuce
• 1 red onion
• 1/2 tsp garlic powder
• 1/2 tsp black pepper

Method (tap to check — screen stays awake)

1. Heat the oven to 450F. Cut the potatoes into half-inch batons, toss with the oil, a teaspoon of salt, and the garlic powder, and spread them on a sheet pan with space between them.
2. Roast the fries 25 to 30 minutes, flipping once at the 15-minute mark, until the outsides are blistered brown and a fry snaps rather than bends.
3. Lay the bacon in a cold skillet and bring it up over medium heat, turning occasionally, 8 to 10 minutes, until the fat has rendered out and the strips are stiff. Drain on paper towels.
4. Divide the beef into four loose balls and flatten each into a patty wider than the bun with a shallow dimple pressed into the center. Do not knead or compact the meat; a tight patty cooks dense. Salt and pepper both faces right before cooking.
5. Get a grill or cast-iron skillet screaming hot. Cook the patties 3 to 4 minutes on the first side, until a dark crust forms and the edges look cooked a third of the way up. Flip once, lay a cheese slice on each, and give them 2 to 3 minutes more for medium.
6. Toast the cut sides of the buns on the grill or in the bacon fat until golden, about 45 seconds.
7. Stir the mayonnaise and ketchup together and spread it on both bun halves. Build each burger with lettuce, the patty, two slices of bacon, tomato, onion, and pickles.
8. Rest the burgers 2 minutes so the juices settle, then serve with the hot fries.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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