Sometimes you just want a burger and fries….

We try to extend time between visits to the big grocery store in Courtenay from a week to ten days (and even sometimes two weeks). I always enjoy the last few days before we break down and go into town because I get to “make do” with what we have around the cabin. And, believe me, we have a lot!

This evening, James fancied a burger and fries, so I started off by making some focaccia buns (since we’re flat out of everything bread-y except whole wheat bread).



Next, I made healthy “Fries” from Thug Kitchen (using red-skinned potatoes). These were UH-mazing–so much better than I expected.

Thug Kitchen Fries

Mix together in a small bowl and set aside:

5 TBS flour

1/2 tsp. garlic powder

1/2 tsp. chili powder

1/2 tsp. salt

Mix in the magic bullet:

1 TBS lemon juice

2 TBS olive oil

1 tsp. soy sauce

Slice two pounds of red potatoes into finger-sized pieces.

Toss the potatoes in the liquid mixture. Then toss in the dry ingredients.

Spread out on a baking sheet (covered in parchment paper) and bake at 425 for 30 minutes, turning halfway through. For extra crunch, grill for the last couple of minutes.

Shake on the sea salt and serve with creamy sriracha as a dipping sauce (or, okay, ketchup…but only if you must).


They look pretty good after baking!!


For the burgers, I did try these chickpea burgers, but the texture left a bit to be desired, so I had a back-up of Money’s Gardenburgers (which turned out to be the clear winner). Sigh…one of these days, I’ll discover the perfect homemade veggie burger (with both perfect taste AND perfect texture!).


I added some fresh butter lettuce from the garden…



And then I served it all up…diner style! For what it’s worth, James didn’t actually eat both burgers (because one was of the dreaded chickpea variety). Also, the focaccia buns are pretty filling!


4 thoughts on “Sometimes you just want a burger and fries….

    1. They are SO good! If you make them just for you and Dave, I’d cut the recipe in half. We had a ton left over. They are nice the next day (re-heated under the broiler for a few minutes)!


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