This burger night post is a tribute to those hard core burger lovers among us (hello, Liam). We have serious “Cheeseburger in Paradise” vibes right now, because we are about to exit the temperate Northeast for balmy South Carolina. Who doesn’t crave a juicy burger, on a soft, chewy bun with a side of crispy-on-the-outside, soft-on-the-inside fries when coming right off of the beach?
This is when we simply rinse off, throw on something comfortable, and heat up the grill. It’s likely we have a chilled glass of Rose’ nearby (these glasses are so fun), while we add fresh jalapenos and cheddar cheese to grass fed ground beef and slice thick-cut fries. Although a beachside locale is great inspiration for this meal, if you have a yearning for a “big warm bun and a huge piece of meat”, all you need are a few, fresh ingredients, a grill, and your favorite warm-weather playlist.
Grab the ketchup and take a big bite!
Jalapeño Cheddar Burgers
Ingredients
- 2 lb grass fed ground beef
- 2/3 cup red onion, diced finely
- 4 jalapeño peppers, diced finely
- 1 cup shredded sharp cheddar cheese
- 3 tbsp dijon mustard
- 4 tbsp Worcestershire sauce (generous)
- Borsari original blend seasoning
- 1 tsp kosher salt
Instructions
- Combine all of the ingredients in a large bowl . Divide into patties and let rest for 10 minutes. Sprinkle with Borsari seasoning. Cook burgers on a hot grill for 5-6 minutes per side or until cooked through.
- Serve on your favorite gluten-free bun.
Ultra Crispy Baked Potato Wedges (adapted from Cookie and Kate)
Ingredients
- 2 lb russet potatoes (scrubbed clean and left unpeeled)
- 3 tbsp olive oil
- 2 tsp garlic powder
- 2 tsp onion powder
- 1-2 tsp fine sea salt (we prefer Le Saunier de Camargue – it's delicious)
- freshly ground pepper
- 2 tbsp finely chopped fresh flat-leaf parsley
Instructions
- Preheat the oven to 400 degrees and line a rimmed baking sheet with parchment paper for easy clean-up.
- Cut each potato in half lengthways, then in half lengthways again to make quarters. Then cut each in half lengthways on the diagonal to make two wedges (you'll end up with 8 wedges per potato (make sure they are about the same size and thickness).
- Place the sliced potatoes into a large bowl and cover with hot water. Let them soak for 10 minutes. Drain the potatoes and lightly pat dry with a lint-free towel. Put wedges back into the bowl, drizzle with olive oil. Sprinkle the garlic powder, onion powder, salt and a generous amount of pepper on top. Toss until the potatoes are evenly coated in oil and spices. Arrange them in columns so each wedge has a cut side against the pan (we prefer a rimless baking sheet to accomodate all of the wedges). Bake for 25 minutes, then flip the wedges over. arrange in an even layer and return the pan to the oven. Bake until the wedges are deeply golden, crisp and easily pierced through by a fork, about 15-20 more minutes (if the fries on the outside of the pan are done more quickly, remove them and put the pan back in the oven to finish the rest).
- Sprinkle with parsley, and serve.
