Cowboy Burgers & Spicy Steak Fries

A really good stick to your ribs kinda meal - burgers and fries and much more healthy than what you might get at a restaurant. We've never had "grilled" fries but they were pretty tasty, a few of them were a tad bit undercooked but we know that for next time. Make sure your grill isn't too hot otherwise the fries will burn before they are finished cooking through. All in all this was a very tasty meal and we would definitely make it again.

Cowboy Burgers      

Serves 2

Cowboy Burgers & Spicy Steak Fries

ingredients

• 1/2 lb ground chuck
• 1/2 small red onion, sliced into 1/4"thick rings and skewered with toothpicks
• 1/4 tbsp ground coffee
• 1/2 tsp ancho Chile powder
• 2 slices extra sharp cheddar
• 2 buns, lightly toasted
• 3 strips thick apple wood smoked bacon, cooked until crispy
• 2 tbsp classic BBQ Sauce (recipe follows)

• Kosher Salt & Freshly Cracked Black Pepper

directions

1. Form 2 patties and let rest to come to room temperature about 20 minutes or so.

2. Preheat the grill over medium heat. Grill the onion slices for about 10 minutes, turning until they are soft and charred slightly. Season the patties with coffee, Chile powder and S&P on both sides. Grill the patties until centers are firm about 2 minutes. When flipping add the bacon, onions and top with cheese.

3. Place the burgers on toasted buns, top with BBQ sauce and eat!

Spicy Steak Fries 
 Serves 2

Spicy Steak Fries

ingredients

• 2 large russet potatoes, washed
• 1 tbsp canola oil
• 1 tsp each: smoked paprika, chili powder
• 1/8 tsp cayenne pepper
• 1/2 tsp garlic powder
• 3/4 tsp kosher salt
• 1/2 tsp Freshly Cracked Black Pepper

directions

1.Place the potatoes in a pot, cover with water and season with salt. Cook over high heat for 13 minutes until tender but still firm. Drain.

2. Preheat the grill over medium heat. When potatoes are cool enough to handle slice into wedges. Toss with the oil and all the spices. Place the wedges on the grill and cook turning once about 12 minutes, until brown and crispy.

Enjoy!

This recipe was adapted from Grill This Not That.