Celebrate the Canada Day long weekend with this nutty spin on a burger and fries! Warm peanut butter melts over the top of the smoky bbq beef patties topped with onions and crispy salty bacon.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Before starting, wash and dry all produce. Preheat the oven to 450°F.Lightly oil the grill.While you prep, preheat grill to 450°F over medium-high heat. Cut the potatoes into 1/4-inch thick matchstick fries.Toss potatoes with 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with half the garlic salt and pepper. Roast in the middle of the oven, until golden-brown, 20-24 min. (NOTE: For 4 ppl, use 2 baking sheets, bake in the top and bottom rack rotating half way through cooking.)
While the fries bake, peel, half, then thinly slice red onion into 1/4-inch rounds . Slice tomato into 1/4-inch rounds. Peel, then mince the garlic. Combine beef, garlic and 1/2 tsp salt (dbl for 4 ppl) in a medium bowl. Season with pepper. Form mixture into two 4-inch wide patties. (NOTE: 4 patties for 4 ppl.)
Heat a large non-stick pan over medium-high heat. When hot, add bacon. Cook, turning occasionally, until crispy, 5-7 min. Remove pan from the heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate and set aside.
Add burgers to grill. Reduce heat to medium, close lid and grill burgers, until cooked through, flipping once, 3-4 min per side.**
When burgers are almost done, add bun halves to other side of grill, cut side-down. Close lid and grill buns until warmed through, 2-3 min.
Spread peanut butter over the bottom buns. Top with the burger, bacon, spring mix, onion slice, tomato and top bun. Serve fries on the side fries.