Cheeseburger with fries
6
Points®
Total time: 1 hr 10 min • Prep: 25 min • Cook: 45 min • Serves: 2 • Difficulty: Easy
While various adaptations of this classic duo exists, this version relies on a few smart cooking techniques for superior flavor, texture, and satisfaction. Both recipes are definitely worth the time it takes to make them! Here, finely chopped onion and egg whites mixed into the beef make the burgers super juicy. The fries get their crispy, golden exterior and tender interior, by either boiling, steaming or microwaving the potatoes first, then spreading them into a single layer on a large pan and baked at a high temperature. Do not to crowd the potatoes in the pan or otherwise, they’ll end up being soggy.
Ingredients
Uncooked potato
2 medium, about 3/4 lb
Cayenne pepper
¼ tsp
Kosher salt
½ tsp
Uncooked 95% lean ground beef
6 oz
Onion
1 small, red, finely chopped
Garlic
1 clove(s), crushed
Fresh parsley
2 Tbsp, flat-leaf, finely chopped
Dried plain breadcrumbs
3 Tbsp
Egg whites
1 large, beaten lightly
High fiber roll
2 item(s), 2 oz each
Lettuce
4 leaf/leaves, large
Tomato
1 medium, sliced
Weight Watchers Reduced-fat Mexican style shredded cheese
3 Tbsp
Instructions
1
Preheat oven to 450°F. Coat a baking sheet with cooking spray.
2
Cut potatoes into wedges; boil, steam or microwave until tender. Place wedges, skin side down, on prepared baking sheet; sprinkle with combined pepper and salt. Bake until lightly browned and crispy, about 30 minutes.
3
Combine beef, onion, garlic, parsley, breadcrumbs and egg white in a small bowl; shape into 2 patties.
4
Cook patties in a nonstick pan over medium heat, turning once, until browned and cooked through. Top each patty with 1 tablespoon cheese, place on baking sheet and bake in already heated oven until cheese is melted.
5
Place patties on rolls and top with lettuce and tomato. Serve with potato wedges.
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