Hello guys and gals! I am so excited to write to you this evening, because I have an awesome dinner to tell you about! On this wild Wednesday, us girls at 812 enjoyed some sliders with an array of toppings, as well as some salty sweet potato fries. This is an American staple that you must have! To top our baby burgers there was a plethora of toppings to choose from. These included: cheese, lettuce, tomato, avocado, onion, pineapple, dilly beans, pepperoncinis, bacon, teriyaki sauce, ketchup, mustard and mayo. My personal choice was inspired by Red Robin's Banzai burger that has cheese, teriyaki sauce, pineapple, lettuce, tomato and onion. When I was eating it I felt like I was sitting in a booth with some friends enjoying the Banzai!
Thank goodness for Kara though because she knew how to work the little propane grill that we have. Usually when we have to grill anything there is a man here (Tim, Sam, Mark) to take over the grilling duties. But tonight it was just us girls, so we had to figure it out on our own. But Kara was knowledgeable about how to work the grill, so in firing it up she gave me the quick rundown. Bing, bang, boom! We have fire!
Since there were so many toppings and little odds and ends that went into making this dinner, I am so thankful that I had Juli, Kara and Anna to help. Kara worked on the sweet potato fries, while Juli was slicing and dicing the onion, tomato, avocado, lettuce and even putting together a salad (we were too full from the baby burgs to tackle the salad). Anna was crisping up some bacon that she made just the right size for some sliders, while I was out grilling the meat. It was a team effort that made the process quick and easy.
Here is what I put in the raw burger meat to season it up a bit:
Ingredients
1 pound ground beef
2 tablespoons worcestershire sauce
2 teaspoons onion powder
2 tablespoons Grill Mates: Montreal Steak seasoning
Directions
With your hands, mix raw meat with worcestershire sauce, onion powder and Montreal steak seasoning. Then form small patties that will fit the bun sizes you are using. Make them slightly larger because they will shrink. Makes approximately 7-8 patties. Put them on the grill and cook for about 3 minutes per side, or until desired pinkness.
These little baby burgers were accompanied with some killer sweet tater fries that were seasoned and cooked to perfection. Here is how you too can enjoy their tastiness.
Ingredients
3 medium sweet potatoes
4 tablespoons corn starch
4 tablespoons olive oil
salt
Directions
Peel the sweet potatoes and cut them so they are a medium thickness. Not hugely thick but not shoestring either. Preheat oven to 425 degrees. Put cornstarch into a plastic bag (we used a walmart bag) and dump the cut sweet potatoes into the bag. Twist the top and shake until the potatoes are coated in cornstarch. Then put the coated fries on a nonstick cookie sheet. Drizzle the olive oil over the fries and use your hands to make sure they are all well coated. Feel free to sprinkle some salt on them too. Arrange them on the sheet so that they have room between them. The less fries on the pan the better they'll cook. Pop them in the oven and cook for 15 minutes. At 15 minutes, flip them and cook an additional 5 minutes if needed. (www.theartofdoingstuff.com)
And to dip these wonderful fries in, this same recipe had a little something to whip up. It is just 1/2 cup mayonaise, 1 teaspoon sriracha sauce and 1/4 teaspoon cayenne pepper.
These sweet tater fries were yummy for being homemade, and went flawlessly with the sliders. And for a frosty beverage, I sipped on a Coke Zero, which I would always have as a kid with a burger. Kara and Juli's refreshment was a chilled beer, which I think was a great drink to pair with the sliders and fries.
So please try this dinner out for yourself; I promise you will absolutely love it! And please leave a comment with your thoughts and opinions, and even a recipe of your own that you would like us to try!
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