8 oz blended burgers with oven fries


 
Richard S said:
Oh yeah! Those look great!
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Burgers that eat like a steak. Going 8oz, which I rarely do due to their size, delivers a ridiculously juicy and meaty burger when seared and then moved to indirect to finish to temp. Burgers ranged from 135-145° when probed. I had to wash my hands when done as beef and lamb juices were everywhere. A few of my chips acted as a sponge which gave them a lot of extra flavor. Easily this was a $18-20 burger at a high quality restaurant. No one went home hungry 😆
 
Bruno said:
I want to know more about the fries. They look so good.
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The secret oven fried fries.

Cut your potatoes, using slightly larger slices than desired serving size.

Boil a large pot of water
When boiled, add 1/4 cup white vinegar and salt
Mix and incorporate
Add cut potatoes into the water mixture
Gently stir to incorporate the fries into the water
Cook time will vary, I cooked my potatoes around 12 minutes
Your cooking to cooked through but not falling apart. Close to an Al Dente texture
The trick is to cook enough but not over cook
Remove cooked potatoes into a bowl of iced water
Cool all potatoes in the iced water bath
Once cooled, remove potatoes to towel to drain and remove all water from potatoes
When dried, add potatoes into large workbowl
Add enough olive oil to coat potatoes
Add granulated garlic and black pepper
Toss potatoes in seasoned oil to fully coat potatoes
Gently place potatoes on baking sheet, single layer. Use multiple sheets if cooking a lot of potatoes
Place in oven on convection bake 425° for 25 minutes
Check for doneness
Your looking for crispy outside and soft potatoey inside
Cook till desired doneness
Adjust oven upwards 25° if no convection
When done, gently salt and serve

Best fried fries without having to deep fry. Works well for large batches with company where you need to plate everything at the same time.
 
Last edited:
Brett-EDH said:
The secret oven fried fries.

Cut your potatoes, using slightly larger slices than desired serving size.

Boil a large pot of water
When boiled, add 1/4 white vinegar and salt
Mix and incorporate
Add cut potatoes into the water mixture
Gently stir to incorporate the fries into the water
Cook time will vary, I cooked my potatoes around 12 minutes
Your cooking to cooked through but not falling apart. Close to an Al Dente texture
The trick is to cook enough but not over cook
Remove cooked potatoes into a bowl of iced water
Cool all potatoes in the iced water bath
Once cooled, remove potatoes to towel to drain and remove all water from potatoes
When dried, add potatoes into large workbowl
Add enough olive oil to coat potatoes
Add granulated garlic and black pepper
Toss potatoes in seasoned oil to fully coat potatoes
Gently place potatoes on baking sheet, single layer. Use multiple sheets if cooking a lot of potatoes
Place in over on convection bake 425° for 25 minutes
Check for doneness
Your looking for crispy outside and soft potatoey inside
Cool till desired doneness
Adjust oven upwards 25° if no convection
When done, gently salt and serve

Best fried fries without having to deep fry. Works well for large batches with company where you need to plate everything at the same time.
Click to expand...
Thank you! I need to do this.
 
Brett-EDH said:
The secret oven fried fries.

Cut your potatoes, using slightly larger slices than desired serving size.

Boil a large pot of water
When boiled, add 1/4 cup white vinegar and salt
Mix and incorporate
Add cut potatoes into the water mixture
Gently stir to incorporate the fries into the water
Cook time will vary, I cooked my potatoes around 12 minutes
Your cooking to cooked through but not falling apart. Close to an Al Dente texture
The trick is to cook enough but not over cook
Remove cooked potatoes into a bowl of iced water
Cool all potatoes in the iced water bath
Once cooled, remove potatoes to towel to drain and remove all water from potatoes
When dried, add potatoes into large workbowl
Add enough olive oil to coat potatoes
Add granulated garlic and black pepper
Toss potatoes in seasoned oil to fully coat potatoes
Gently place potatoes on baking sheet, single layer. Use multiple sheets if cooking a lot of potatoes
Place in over on convection bake 425° for 25 minutes
Check for doneness
Your looking for crispy outside and soft potatoey inside
Cool till desired doneness
Adjust oven upwards 25° if no convection
When done, gently salt and serve

Best fried fries without having to deep fry. Works well for large batches with company where you need to plate everything at the same time.
Click to expand...
I have been wanting to do duck fat potatoes, this technique might be my answer to a successful side dish. 👍😊
 
JohnTak said:
I have been wanting to do duck fat potatoes, this technique might be my answer to a successful side dish. 👍😊
Click to expand...
This will work. Just dial down the vinegar a little so the duck fat shines through. The vinegar helps keep the potatoes from breaking. That’s all.
 
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