7 Best Burger and Fries Combos {Collaborative}

There’s no denying that burger and fries go together. It’s a combination that works. In fact, it’s one of the most popular comfort foods around, but unfortunately, it doesn’t rank so well on the healthy eating scale. If you have a major burger craving but you’re aware of the calories, check out these seven delicious takes on this fast food favourite below.

1. The Ultimate Vegan Burger with Skin-on Fries

Vegan burger, anyone? Packed with flavour and meaty in texture, these vegan burgers are a must-try. They’re loaded with high-protein ingredients like chickpeas, and taste utterly divine. Instead of making fries from scratch, you can cheat and go for McCain’s frozen skin-on fries. They take 20 minutes to cook and the skins add extra flavour. They are the perfect accompaniment to this vegan burger.

INGREDIENTS

For the burgers

  • 1 x 340g tin of sweetcorn
  • 1 x 400g tin of chickpeas
  • ½ a bunch of fresh coriander
  • ½ tsp paprika
  • ½ tsp ground coriander
  • ½ tsp ground cumin
  • 3 heaped tbsp plain flour, plus extra for dusting
  • 1 lemon
  • Rapeseed oil
  • 1 small round lettuce
  • 2 large ripe tomatoes
  • Tomato ketchup
  • 4 wholemeal burger buns

For the fries

  • If you don’t have the ingredients below, opt for McCain’s frozen skin-on fries instead
  • 1 tbsp vegetable oil
  • 2 tsp fine cornmeal
  • ½ tsp paprika
  • ¼ tsp garlic powder
  • 2 large potatoes, cut into 1cm-thick chips

METHOD

For the burgers

  • Drain sweetcorn and chickpeas then tip into a food processor. Pluck the coriander leaves, and put half the leaves and all the stalks into the processor.
  • Add in the spices, flour and a pinch of sea salt. Finely grate in the lemon zest, then pulse until blended but not smooth – keep a bit of roughness.
  • Dust a surface with flour then divide and mould the mixture into four equal-sized patties, about two centimetres thick. Place in the fridge for 30 minutes until firm.
  • Over a medium heat, warm a splash of oil in a frying pan. Add the patties and cook for 10 minutes, or until golden-brown and cooked thoroughly, turning over halfway through. Set aside.
  • Wash four lettuce leaves then finely cut the tomatoes horizontally.
  • Squirt a circle of ketchup onto the base of each bun, then top with the burgers. Add a few slices of tomato, a lettuce leaf, a couple of coriander leaves and then the burger tops. Serve with a fresh green salad.

For the fries

  • Heat oven to 200°C.
  • Tip the oil onto a baking tray and pop in the oven for three minutes.
  • Combine the cornmeal, paprika and garlic powder, seasoning well.
  • Throw the chips in the mix, then transfer onto the tray. Shake well, then bake for 40 minutes, shaking halfway through, until golden-brown and crisp.

2. Turkey Burgers and Sweet Potato Fries

Whether you’re trying to avoid red meat or you just fancy a lighter option for dinner, turkey burgers are a great choice.

INGREDIENTS

For the burgers

  • 1.5kg minced turkey
  • 20g seasoned bread crumbs
  • 40g finely diced onion
  • 2 egg whites, lightly beaten
  • A good-sized pinch of fresh parsley, chopped
  • 1 clove garlic, peeled and minced
  • 1 tsp salt
  • ¼ tsp ground black pepper

For the fries

  • 1kg sweet potato, peeled and cut into chips
  • 2 tbsp olive oil
  • Salt


METHOD

  • Using a large bowl, combine the turkey mince, seasoned bread crumbs, onion, egg whites, parsley, garlic, salt and pepper. Mould into 12 patties.
  • Put the sweet potato chips on a large non-stick baking tray and toss in the olive oil and some salt. Cook in the oven for 30 minutes, turning over halfway through.
  • Cook the patties in a pan over medium heat, turning over once, to an internal temperature of 85°C.

3. Thai Green Salmon Burgers with Spicy Sweet Potato Wedges

These easy salmon burgers are so moreish. Served in soft ciabatta buns alongside crispy sweet potato wedges and a zingy carrot and cucumber coleslaw, these tasty fishcakes are rich in protein and ready in under an hour.

INGREDIENTS

For the fries

  • 400g sweet potatoes, sliced into slim wedges
  • Oil spray
  • ½ tsp dried chilli flakes

For the burgers

  • 500g salmon fillets, skins removed, roughly chopped
  • 2 tbsp Thai green curry paste
  • 1 garlic clove, crushed
  • A thumb-sized piece of ginger, finely grated
  • ½ red chilli, deseeded and roughly chopped
  • 4 ciabatta buns, halved and toasted
  • 2 tbsp low-fat mayonnaise

For the coleslaw

  • ½ tbsp fish sauce
  • 2 limes, juiced
  • ½ tbsp soft light brown sugar
  • ½ red chilli, deseeded and finely chopped
  • 2 carrots, peeled into ribbons
  • ½, cucumber, peeled into ribbons
  • ½ a small bunch mint leaves, torn

METHOD

  • Warm the oven to 200°C. Put the sweet potato wedges onto a roasting tray, spritz with oil, then sprinkle with the chilli flakes and some seasoning. Roast for 45 minutes, turning halfway, or until cooked through and crisp at the edges.
  • Blitz the salmon, curry paste, garlic, ginger, chilli and some seasoning in a food processor. Pulse until almost minced. Mould into four patties, about the same size as your buns, and put in the fridge for 15 minutes to firm.
  • In a bowl, beat together the fish sauce, lime juice and sugar, then mix in the chilli, carrots, cucumber and mint with a little seasoning. Blend well and put to one side to marinate for 20 minutes.
  • Using a non-stick pan, fry the burgers in the oil spray for roughly three minutes on each side until browned. Tip onto a baking tray and bake in the oven for the final 10 minutes of the wedges to cook through.
  • Spread mayonnaise onto the bun halves. Place the burgers on the bases, then add the coleslaw and bun tops, serving any leftovers on the side with the wedges.

4. Portobello Burgers with Carrot ‘Fries’

This delicious vegetarian burger has Portobello mushrooms to stand in as the ‘meat’. The bun halves are crammed with a blend of mayonnaise, pesto, mustard, salt and pepper, then baked to deliciously mushy perfection. Top with rocket salad and serve with a side of carrot ‘fries’. This recipe is one you won’t forget in a hurry.

INGREDIENTS

For the burgers

  • 4 Portobello mushroom caps, cleaned
  • 55ml olive oil
  • Salt
  • Freshly-ground black pepper
  • 55ml mayonnaise
  • 1 tbsp prepared pesto
  • 2 tsp coarse-grained mustard
  • 4 burger buns, split, toasted and buttered
  • 225g baby rocket
  • 1 jar roasted red peppers, drained

For the fries

  • 900g carrots
  • 1 tbsp olive oil
  • Salt and pepper to taste

METHOD

For the burgers

  • Preheat a saucepan to medium-high. Brush the mushroom caps with olive oil. Dust evenly with salt and pepper. Cook the mushrooms, smooth side down, covered with the pan lid, for eight minutes, or until soft.
  • In a bowl, mix together the mayonnaise, pesto, mustard, salt and pepper. Spread the mixture evenly over both cut sides of the buns. Top the bottom bun halves with the rocket leaves. Top each evenly with peppers. Layer the cooked mushroom caps over the peppers. Cover with the tops of the buns.

For the chips

  • Preheat the oven to 200°C.
  • Peel and cut the carrots into French fry-sized pieces.
  • Mix the carrots with olive oil, salt and pepper, then place the carrots in a single layer on baking sheet.
  • Bake for 10 minutes then turn each carrot fry. Continue to bake for another 10 minutes, until fully cooked and slightly crispy. Serve immediately with your favourite sauce.

5. Double-Swiss and Chilli Burger with Turnip Fries

If you like cheese, you’ll adore these burgers, piled high with beef, Swiss cheese, lettuce and tomatoes, completed with a green chilli and cornichon relish.

INGREDIENTS

For the burgers

  • 750g beef mince
  • 1 red onion, peeled and grated
  • 1 handful of flat-leaf parsley, chopped
  • 1 handful of breadcrumbs
  • 1 egg
  • 1 tbsp Dijon mustard
  • Oil for frying
  • 16 slices Swiss cheese
  • Soft lettuce to serve
  • Tomato slices to serve
  • 8 crusty rolls, split and toasted

For the relish

  • 10 cornichons, finely diced
  • 2 green chillies, seeded and finely diced
  • ¼ onion, finely diced
  • 1 tbsp flat-leaf parsley, finely chopped
  • 2 tsp white wine vinegar
  • ½ tsp golden caster sugar
  • 1 tsp olive oil

For the fries

  • 1.3kg turnips
  • 1 tbsp vegetable oil
  • 33g grated Parmesan cheese
  • 1 tsp garlic salt
  • 1 tsp paprika
  • 1 tsp onion powder

METHOD

  • Preheat oven to 220°C. Line a baking sheet with a piece of aluminium foil and lightly grease.
  • Peel the turnips and slice into French fry-sized sticks.
  • Tip into a large bowl and coat with the vegetable oil. Place the Parmesan, garlic salt, paprika and onion powder in a resealable plastic bag. Shake to mix.
  • Mix all of the relish ingredients together and set aside while you make the burgers.
  • Combine the mince, onion, parsley, breadcrumbs, egg and mustard and season. Separate into 16 balls and mould into flat burgers.
  • Brush the burgers with oil then fry them in a pan for four minutes on each side or until cooked through. Place a cheese slice onto each one. Let the heat melt the cheese a little.
  • Top the bottom of each bun with lettuce and tomato. Sit two burgers on top then add a spoonful of relish. Skewer to secure.
  • Place the oiled turnip sticks into the plastic bag and shake until evenly coated with the spices. Spread out onto the prepared baking sheet.
  • Bake in a preheated oven for about 20 minutes until the outsides are crispy but the insides are tender. Serve immediately.

6. Jalapeno Turkey Burger with Microwave Courgette Chips

If you like spice, this is the burger for you. Follow the turkey burger recipe above but throw in some lettuce, tomato, Jalapeno Jack cheese, diced onion, chopped jalapeno, cumin, garlic powder and the holy grail: bacon-wrapped jalapeno poppers. Serve alongside homemade courgette chips, as per the recipe below.

INGREDIENTS

  • 1 large courgette
  • Oil spray
  • Salt

METHOD

  • Follow the turkey burger recipe above.
  • Thinly slice the courgette, ideally with a mandolin, so the widths are consistent.
  • Spritz a microwave-safe plate with oil spray.
  • Place the courgette in a single layer on the plate.
  • Lightly cover the top of the courgette with olive oil. Season with salt.
  • Microwave on high for about four minutes or until lightly browned. Cooking time depends on the microwave, width of slices and amount of oil used.

7. BBQ Burgers with Green Bean Fries

INGREDIENTS

For the burger

  • 300g minced beef
  • 1 ripe avocado, peeled and pitted
  • Salt and pepper to taste
  • Juice from half a lemon or lime
  • 4 strips thick-cut bacon, cut in half
  • 4 slices cheddar cheese
  • 115g barbecue sauce
  • 2 burger buns, split


For the fries

  • 450g green beans washed, dried and trimmed
  • 1 tbsp olive oil
  • 33g Parmesan cheese, finely grated
  • ¼ tsp salt
  • ¼ tsp pepper
  • ¼ tsp paprika

METHOD

For the fries

  • Preheat the oven to 200°C.
  • Brush the green beans with olive oil.
  • In a bowl, combine the Parmesan, salt, pepper and paprika then tip the green beans into the bowl with the mixture, ensuring they’re covered.
  • Move the beans to a baking tray lined with aluminium foil, covered with cooking spray. Beans should be in a single layer.
  • Roast for 10 minutes and then turn the heat up to broil, cooking for around two more minutes. Beans will start to brown in areas but won’t be scorched.
  • Serve the green bean fries hot from the oven.

For the burgers

  • Split the meat in half and mould into burger patties. Season then put to one side.
  • In a bowl, mash the avocado with a fork until smooth. Sprinkle with salt, pepper and lemon or lime juice. Stir well to combine. Set aside.
  • In a large pan, fry bacon over medium heat until crispy, turning often. Move to paper towels to drain.
  • Cook the burgers over a high heat for five minutes, flipping once. Place cheese slices over them and cover just long enough for cheese to melt.
  • Spread barbecue sauce over the bottom half of each bun, then add the cooked cheeseburger. Add the bacon, mashed avocado then the top bun.

If you’re stuck in a burger rut, don’t fret! The delicious, lip-smacking burger ideas above will be a big hit, whether you’re vegan, vegetarian or a meat-eater.

 

Zara

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