with Garlic Potato Chips and Green Salad
This 4th of July, you don’t have to pick between a burger or barbecue chicken. You can have it all! A touch of sweet and smoky barbecue sauce goes right into the burgers for an unexpected twist. Making baked potato chips is such a breeze; you’ll never buy them from the store again!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Yukon Gold Potatoes
(Contains Milk, Eggs, Soy, Wheat)
Not included in your delivery
Prep the tomatoes and potatoes: Wash and dry all produce. Preheat the oven to 450 degrees. Thinly slice the potatoes (you can keep the skin on) into 1/8-inch thick rounds, like chips. Thinly slice the tomatoes into rounds.
Toss the potato rounds on a baking sheet with a large drizzle of oil, half the garlic powder, and a pinch of salt and pepper. Place in the oven for 15-20 minutes, flipping halfway through cooking, until golden brown.
In a medium bowl, combine the ground beef, 4 Tablespoons BBQ sauce, and the remaining garlic powder. Form the mixture into four patties about the size of the buns. Season each patty generously with salt and pepper
With about 10 minutes left on the potatoes, heat a large drizzle of oil in a large pan over medium-high heat. Add the patties to the pan and cook for 2-4 minutes per side, until almost cooked to desired doneness. Place the cheddar cheese on top of the patties, cover, and cook for another minute, until melted.
While the burgers cook, split the buns and place in the oven to toast for about 5 minutes. Toss the spring mix in a medium bowl with a large drizzle of oil and a pinch of salt and pepper.
Assemble the burgers: Spread the toasted buns with the remaining BBQ sauce and fill with the patties, tomatoes, and a bit of spring mix. Serve the potato chips with the ketchup for dipping, and any remaining spring mix to the side. Enjoy!