Best Burgers and Fries

Ashley Walton —  June 22, 2012 — Leave a comment
The secret to the best burger and fries, just like any dish, is in the ingredients. With an American staple like a cheeseburger, it’s easy to slap meat on a bun and call it good. But with a little extra effort, what ends up still being a very easy meal can be lightyears better. So, here are some suggestions.
As you can see, we don’t kid around. We use American cheese, baked and crispy bacon, grilled mushrooms, buns from a bakery, and romaine lettuce. Simple things make it mind-blowing. We toast the buns in the oven and we’re not scared to use a huge, flattened patty (’cause the thing shrinks in the pan). We also have a secret weapon: Red Robin seasoning.
We put a dash of this seasoning on both sides of our patties, and it makes a world of awesome. We refuse to make burgers without it.
For fries, we cut potato slices as thin as we can, and we love using russet potatoes or sweet potatoes. We coat the fries in olive oil, give them a nice cover of Red Robin seasoning, and put them on a non-stick baking sheet. Bake them at 425 degrees for about 30 minutes, and make sure to stir them up halfway through baking to make sure they get nice and crispy golden on all sides.
The other secret to our fries and burgers: the Utah original creation, fry sauce. We often buy Hire’s brand (pictured) or Stephen’s (we do not like Some Dude’s Fry Sauce– it’s chunky and weird). We can’t explain the magic behind fry sauce. It’s a delicious concoction of ketchup, mayonaise, and zesty mystery.

Now we’ve given you all our secrets. Go forth and make good burgers, young padawan.

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Ashley Walton

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Tarantino fanatic. Grammar snob. Tetris Master.

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