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Ingredients
- 8 ounce Burger meat
- Â Â Extra virgin olive oil
- Â Â Salt
- Â Â Pepper
- 6 x Jalapenos, (seeded)
- Â Â Extra virgin olive oil
- Â Â Salt
- Â Â Pepper
- 2 Tbsp. Extra virgin olive oil
- 2 med Onions sliced 1/4-inch thick
- 1/2 c. BBQ sauce
- Â Â Yukon Gold potatoes
- Â Â Canola or possibly peanut oil for frying
- Â Â Salt
- 1 lrg Onion - Bermuda or possibly Vidalia
- Â Â Lowfat milk to cover
- Â Â All purpose flour
- Â Â Salt
- Â Â Pepper
Directions
- Brush burgers with oil, salt, and pepper to taste. Grill to desired doneness.
- Sauteed Jalapenos:Cut jalapenos into rings. Heat skillet. Add in oil, jalapenos, and salt and pepper to taste. Saute/fry till jalapenos are just softening.
- BBQ Glazed Onions:Heat extra virgin olive oil in a skillet over high heat, saute/fry onions till they start to caramelize. Add in BBQ sauce to onions and continue to saute/fry for 4 more min.
- Yield: 1 1/2 c.
- Fries:Hand cut the potatoes 1/4-inch by 1/4-inch and put them into a bowl of cool water. Heat oil to 350 degrees. Drain potatoes and pat them dry. Fry the potatoes in small batches till they just start to get some color. Set them aside till you are ready to fry them again. Heat the oil again to 350 degrees and fry for the second time till they are golden brown and crisp.
- Onion Rings:Cut onion into 1/4-inch rings and soak in sufficient lowfat milk to cover for 10 min. Drain onion slightly then dredge in mix of flour mixed with salt and pepper to taste. Heat oil to 350 degrees and fry till golden brown. Drain on paper towels to remove excess oil and pat dry.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1002g | |
| Calories 1268 | |
| Calories from Fat 599 | 47% |
| Total Fat 67.06g | 84% |
| Saturated Fat 19.4g | 78% |
| Trans Fat 0.0g | |
| Cholesterol 156mg | 52% |
| Sodium 1553mg | 65% |
| Potassium 2359mg | 67% |
| Total Carbs 119.46g | 32% |
| Dietary Fiber 11.3g | 38% |
| Sugars 50.69g | 34% |
| Protein 48.66g | 78% |
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