Burgers and Fries

Forget eating out-these homemade versions are grilled and seasoned to perfection.

TRY THIS COMBO

(Serves 6)

Stuffed Border Burgers

Seasoned Steak Fries

Prep: 5 min., Bake: 45 min. Open 1 (28-ounce) bag frozen steak fries. Add 1 tablespoon olive oil and 1 to 2 teaspoons fajita seasoning to potatoes in the bag. Close bag, and shake to evenly coat potatoes. Spread potatoes evenly on an aluminum foil-lined jellyroll pan. Bake at 375° for 45 minutes, stirring once.

Turtle Dessert

When it's burger and fries night at your house, steer away from the drivethrough and head home. In five minutes the fries can be ready for the oven, where they'll crisp without any complicated frying. While they bake, make the burgers. If you prefer them cheese-topped rather than stuffed, shape the ground beef mixture into six (6-inch) patties. Grill according to directions, and top with the cheese slices during the last minute of grilling. To learn more about making great burgers, turn to "From Our Kitchen" on page 176. SHIRLEY HARRINGTON

STUFFED BORDER BURGERS

MAKES 6 SERVINGS

PREP: 20 MIN., GRILL: 10 MIN.

1 ½ pounds lean ground beef

½ cup finely chopped onion

1 (4.25-ounce) can chopped ripe olives, drained

2 tablespoons ketchup

1 teaspoon Chili powder

1 teaspoon fajita seasoning

6 (1-ounce) slices Monterey Jack cheese with peppers

6 onion rolls, split and toasted

Tex-Mex Secret Sauce

Toppings: shredded lettuce, sliced tomatoes, guacamole

COMBINE first 6 ingredients. Shape mixture into 12 (4-inch) patties. Fold cheese slices into quarters; place cheese on each of 6 patties. Top with remaining 6 patties, pressing to seal edges.

GRILL, covered with grill lid, over medium-high heat (350° to 400°) 4 to 5 minutes on each side or until done. Serve on rolls with Tex-Mex Secret Sauce and desired toppings.

Note: For testing purposes only, we used McCormick Fajita Seasoning and Sargento Monterey Jack Cheese With Peppers.

TURTLE DESSERT

MAKES 10 SERVINGS

PREP: 10 MIN., FREEZE: 1 HR.,

STAND: 5 MIN.

16 ice-cream sandwiches

1 (12-ounce) jar caramel sauce

1 ¼ cups chopped pecans, toasted

1 (12-ounce) container frozen whipped topping, thawed

Hot fudge sauce, heated

PLACE 8 ice-cream sandwiches in a 13- x 9-inch baking dish. Spread caramel sauce evenly over sandwiches. Sprinkle evenly with 1 cup pecans. Top with remaining ice-cream sandwiches. Spread whipped topping evenly over sandwiches. Sprinkle with remaining ¼ cup pecans. Cover and freeze at least 1 hour. Let stand 5 minutes before serving; cut into squares. Drizzle with warm hot fudge sauce. GLENDA ADAMS

MONTGOMERY, ALABAMA

Tex-Mex Secret Sauce:

MAKES 1 CUP

PREP: 5 MIN.

½ cup sour cream

1/3 cup ketchup

1 (4.5-ounce) can chopped green chiles

1 tablespoon minced fresh cilantro

STIR together all ingredients. Cover and chill until ready to serve. PAM TRAYLOR

BRENHAM, TEXAS

Copyright Southern Progress Corporation May 2004
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