Cooking Instructions
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Step 1
Preheat oven to 425 degrees F (220 degrees C).
Step 2
Place
Russet Potatoes (2)
in bowl with water.
Step 3
Heat
Olive Oil (15 mL)
over medium heat in a small sauté pan. Add
Garlic (2 cloves)
and sauté for 1 minute without browning.
Step 4
Drain potatoes in a colander. Pat dry and place into a bowl. Drizzle with garlic oil and season with
Salt (to taste)
and
Ground Black Pepper (to taste)
. Toss to coat well.
Step 5
Place potatoes in a single layer on a sheet pan. Bake for 30 minutes. Remove from oven and toss with
Fresh Parsley (9 g)
.
Step 6
Heat
Olive Oil (15 mL)
in a pan over medium high heat. Add
Onion (1/2)
and sauté for 2-3 minutes until caramelized. Add
85/15 Lean Ground Beef (225 g)
and cook, breaking up beef with a spoon into medium sized pieces while cooking. Cook until cooked through.
Step 7
Add
Water (30 mL)
,
Ketchup (115 g)
,
Brown Sugar (15 g)
,
Worcestershire Sauce (5 mL)
,
Dijon Mustard (1 pckg)
,
White Wine Vinegar (5 mL)
,
Chili Powder (3 g)
,
McCormick® Garlic Powder (as needed)
,
Onion Powder (as needed)
and
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 8
Mix well to combine. Bring to a boil. Reduce to low heat and simmer for 8-10 minutes.
Step 9
Open the
Potato Buns (2)
and place on a sheet pan and heat in the oven for 2 minutes. Remove from oven and keep warm for plating.
Step 10
Divide the beef mixture evenly between 2 buns. Plate the sandwich with potato fries. Serve with ketchup. Enjoy!
