Sheet pan loaded cheeseburger fries
Crispy fries buried under seasoned beef, melted cheddar, pickles and burger sauce, the lazy night dinner that tastes like a treat.
- 40 min total
- 20 min hands-on
- Anyone can make this
- Serves 4
- About $2.89 a serving
- 740 calories
- Gluten-free
Dolly says: Most of the time here is hands-off, so you can sit down while it cooks.
Ingredients
For 4 servings.
- 1 lb 8 oz frozen French fries
- 1 lb 85/15 ground beef
- ½ yellow onion, diced
- ¼ cup mayonnaise
- 2 tbsp ketchup
- 1 tsp yellow mustard
- 1 cup shredded cheddar
- ⅓ cup dill pickles, chopped
- 1 tomato, diced
From your pantry
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
Each serving has about 740 calories, 33 g protein, 47 g carbs and 46 g fat, and costs about $2.89 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No 85/15 ground beef? 90/10 ground beef works.
- No yellow onions? White onions or red onions work.
- No yellow mustard? Dijon mustard works.
- No shredded cheddar? Cheddar cheese or Mexican blend cheese or Monterey Jack cheese works.
- No tomatoes? Roma tomatoes work.
Steps
Tap an underlined word for a quick explanation.
Heat the oven to the temperature on the fries bag. Spread the fries on a large in one layer and as the bag says, flipping halfway, until crisp.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Timer: 22 min
Dolly’s tip: Give them room. Piled-up fries steam soft instead of crisping.While the fries bake, heat a large over medium-high, add the beef and onion, and press the beef flat. Leave it 3 minutes, until underneath.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
Medium-high heatTimer: 3 min
Break the beef into small and cook 5 minutes more, until no pink is left. Spoon off the fat and stir in the garlic powder, salt and pepper.
Crumble. Crumbling means breaking food into small, rough bits with your fingers or a spoon, like feta or ground meat in the pan. Small bits spread through the dish, so there’s some in every bite.
How you’ll know: The pieces are small and uneven, about pea-size, with no big clumps left.
Medium-high heatTimer: 5 min
Food safety: Ground beef, pork and lamb are done at 160°F. When it’s cooked through there’s no pink left anywhere in the pan.
Stir the mayonnaise, ketchup and mustard together in a small bowl for the sauce.
Pile the beef over the crispy fries, scatter the cheddar on top, and 3 to 4 minutes, until the cheese .
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Timer: 3 min 30 sec
Scatter the pickles and tomato over the top, with the sauce, and serve straight from the pan.
Drizzle. Drizzling means pouring a thin, slow stream over the top of something. A thin stream spreads a little flavor a long way.
How you’ll know: You see thin lines across the food, not a puddle collecting underneath.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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