Classic burger & potato wedges
Original EZEATS recipe · editorially reviewed draft · owner review required · not kitchen-tested.
A pan-cooked beef burger pairs with oven-browned potato wedges.
North American · dinner, burger · moderate
Servings: 2
Prep: 10 min
Cook: 35 min
Total: 45 min (estimate)
Estimated cost: USD 9 per serving. Not a price quote or a CAD conversion.
Diet and allergy suitability: unverified. Ingredient-list screening only, for the exact products specified. Brands, substitutions and cross-contact can change suitability. Editorial review is not kitchen testing or a medical or allergy-safety guarantee.
Known allergens: Mustard, Sesame, Soy, Wheat. This list may be incomplete; check package labels and cross-contact.
Before you cook
- Before starting, wash hands with soap and water for 20 seconds. Rinse fresh produce under running water and use clean utensils.
- Check every packaged ingredient label for dietary requirements and allergens, including cross-contact notices. Choose products with no additional allergenic ingredients beyond the warnings listed here; otherwise these ingredient-based recommendations no longer apply. Listed tags apply only to the specified ingredients; they are not allergy-safe guarantees.
- Refrigerate perishable ingredients until needed. Refrigerate leftovers in shallow containers within 2 hours (within 1 hour above 90°F/32°C); reheat leftovers to 74°C/165°F.
- Thaw raw meat or seafood in the refrigerator. Use a separate board and utensils for raw ingredients; wash hands and clean and sanitize tools and surfaces afterward. Never put cooked food on a plate that held raw food. Check internal temperature with a clean food thermometer in the thickest part of each piece.
- Do not rinse raw meat or poultry; splashes can spread bacteria. Cooking times are estimates: the required internal temperature controls doneness.
Ingredients
- 12 ounces raw lean ground beef (340 g Keep refrigerated until cooking.)
- 2 whole vegan wheat burger buns (Choose dairy-free and egg-free buns; may contain soy and sesame. Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 2 leaves lettuce
- 1 small tomatoes (sliced)
- 2 medium potatoes (450 g total)
- 2 teaspoons prepared gluten-free mustard (Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 1 tablespoon olive oil
- 1/4 teaspoon fine salt
Cooking instructions
- Heat the oven to 425°F/220°C. Cut the potatoes into 1/2-inch-thick wedges. Toss with the olive oil and half the fine salt, spread on a baking sheet and roast 30–35 minutes, turning halfway.
- Form the raw lean ground beef into two 3/4-inch-thick patties without overworking it. Season with the remaining salt; wash hands and raw-meat tools.
- Heat a skillet on medium-high. Cook patties for about 5–6 minutes per side, until the center of each reaches 71°C/160°F. Insert the thermometer through the side; do not judge by color.
- Spread prepared gluten-free mustard on the vegan wheat burger buns and add the cooked patties, lettuce and tomatoes. Serve with the tender, browned wedges.
Source & attribution
Original EZEATS recipe text, authored for EZEATS EH LLC.
First-party EZEATS content; no external reuse license granted.
Editorial review: 2026-09-18. Checked for ingredient coverage, recipe structure and consistency against the cited temperature guidance. Owner review and kitchen testing are still required.
Measurements: 1 cup approximately 240 mL; 1 tablespoon 15 mL; 1 teaspoon 5 mL. Oven temperatures are conventional.