Cowabunga Beef Burgers with Yummy Yammy Fries

Smoky bacon cheeseburgers with spicy sweet potato wedges.

Tip: Look for small bottles of Club House Mesquite Rub/Marinade in the spice aisle of your grocery store. (It’s a wet paste, not a dry spice mix.)

Per serving (1 cheeseburger with 1/8 fries): 491 calories, 20 g total fat (8.9 g saturated fat), 34 g protein, 48 g carbohydrate, 5.4 g fibre, 87 mg cholesterol, 979 mg sodium

• 1/2 cup ketchup
• 2 tbsp molasses
• 2 tbsp freshly squeezed lemon juice
• 3 tbsp mesquite spice rub (see Tip)

• 1 tbsp olive oil
• 4 cups thinly sliced cremini or button mushrooms

• 2 pounds (907 g) extra-lean ground sirloin
• 3 x slices (raw) reduced-salt bacon, finely minced
• 8 x soft, whole-wheat hamburger buns
• 8 x light cheddar cheese slices
• Other burger toppings as desired: ketchup, mustard, pickles, tomatoes, lettuce, etc.

• 2 tbsp grated Parmesan cheese
• 1/2 tsp ground cumin
• 1/2 tsp chili powder
• 1/2 tsp paprika
• 1/2 tsp chipotle chili powder (see Tip)
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 4 x medium sweet potatoes
• 3 tbsp olive oil

1. To make sauce, whisk together all sauce ingredients in a small pot and cook over medium heat, stirring often, for about 5 minutes. Let cool.

1. Heat olive oil over medium-high heat in non-stick skillet. Add mushrooms and cook until tender, about 6 minutes. Remove from heat and keep warm.

1. Preheat gas grill to high setting. To make patties, combine beef, minced bacon, and 2 tbsp barbecue sauce in a large bowl. Mix gently using your hands. Shape meat into 8 patties.
2. Brush grill rack lightly with oil or spray with cooking spray. Grill burgers over hot coals until cooked through, about 5 minutes per side. Be careful not to overcook them or they’ll be dry. Baste both sides of burgers with barbecue sauce during last couple minutes of cooking.
3. Top with cheese slices, close lid, count to 10 and remove from heat! Serve burgers on whole wheat rolls with sautéed mushrooms and your favourite burger toppings.

1. Combine all spices: grated parmesan cheese, ground cumin, chili powder, paprika chipotle chili powder, garlic powder and onion powder, in a small bowl. Set aside.
2. Preheat oven to 450ºF. Wash potatoes and pat dry with paper towels. Do not peel them.
3. Slice each potato into french-fry-like wedges (about 10 fries per potato, depending on the size of the potato). Toss fries in a large bowl with olive oil until well-coated, then toss with spice blend.
4. Spread fries evenly on a non-stick baking sheet in a single layer. Bake for 8 minutes. Turn fries over and bake an additional 7 minutes, or until tender. The exact cooking time will depend on the thickness of your fries. Make sure you don’t over-bake them, or they’ll be soggy.