This mini burger has french fries as the bun.
- Ground Beef
- Oil for Frying
- Soak your potato rounds in cold water for at least a half hour. Dry well. Fry at 300 for 7 minutes or so until very lightly browned and cooked through. drain on rack. Fry at 400 degrees for about 2 minutes until golden and crispy. Sweet potatoes will be quicker.
- The sauce was just caramelized onions mixed with ketchup and a little mustard. Cook up some mini burgers with cheese and sandwich between the potatoes with some of the sauce.
It’s always burgers and fries, so why not just combine them into one thing? I made these sliders that use fried potato wedges as buns and was pretty happy with the results. I initially set out to make this as just one normal sized burger, but switched to sliders at the last minute when I realized that; A. potatoes aren’t really big enough to make rounds large enough to hold a whole burger, B. I wanted some sweet potato action in the mix, and C. eating a whole huge burger that had a french fry bun might be a little excessive even for my tastes.
To start, cut the potatoes into thick rounds and soak for at least a half hour in cold water. That’s ice in the water, not onion.
Meanwhile caramelize the onions and add some ketchup and mustard to make the sauce.
After the first blanching fry, the potatoes will be lightly browned and cooked through. Crank the heat and fry again to make them nice and crispy.
A little thumbprint in each burger will prevent them from being meatballs.
I think I liked the sweet potato ones slightly better.