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Prairie Flavors Content! By Laura Araujo Best-Built Burgers Best-Built Burgers Tips


✓ Start with ground chuck (80/20). The fat gives fl avor to the meat.


✓ Form 5 to 6 ounces of beef into patties: 3/4 of an inch thick and 5 inches in diameter.


✓ Don’t work the beef more than necessary. This will help keep the meat tender.


✓ Use your thumb to make an indentation in the center of the burger. This will prevent the burger from “puffi ng up” in the center as it cooks.


✓ Season the outside of the patty, not the in- side. Kosher salt and black pepper is suffi cient.


✓ Preheat the grill to medium-high.


✓ While the grill is preheating, chill the burg- ers. Unlike most meats that are best grilled at room temperature, burgers are best grilled cold.


Homemade Potato Chips Serves 4


Homemade Potato Chips Sweet Potato Wedges


✓ 2 large baking potatoes ✓ Vegetable or peanut oil for frying ✓ Kosher salt ✓ Dill


Using a mandoline slicer, a vegetable peeler or a knife, slice the potatoes into very thin pieces. (There’s no need to peel the potatoes.) Place the


✓ Brush both sides of the patties lightly with vegetable oil. This will prevent them from sticking to the grill.


✓ Place the patties on the grill and set your timer; 3 minutes per side for medium-rare; 4 minutes for medium; 5 for well-done. (These times are for beef only; always cook poultry burgers fully—to 165°F.)


✓ Only fl ip the burgers once! This allows them to form a nice crust.


✓ Don’t press the burgers down with your spatula. Doing so will also press the juices out of the meat.


✓ If using cheese, turn the grill off one minute before the end of the cooking time. ✓ Add the cheese and close the grill. This will melt the cheese.


✓ Use a good quality bun, and toast it on the grill if desired.


slices into a bowl of cold water and refrigerate for an hour. This helps the potatoes to release their starch, yielding crunch chips. After an hour, rinse the potato slices and place them on a kitchen towel; blot to dry completely. Place a heavy pot on the stove. Add 1 to 1 ½ inches of oil. Preheat the oil over medium heat to 350°F. Drop a piece of potato into the oil to test for readiness. When it bubbles up, the oil is ready. Cook the chips for about 30 seconds on each side, or until golden. Drain the chips on paper towels or brown bags. Sprinkle with salt and dried dill.


Sweet Potato Wedges Serves 4


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✓ 2 large sweet potatoes ✓ 2 teaspoons olive oil ✓ 2 teaspoons honey ✓ ½ teaspoon kosher salt ✓ ¼ teaspoon chili powder ✓ ¼ teaspoon garlic powder ✓ ¼ teaspoon paprika ✓ Pinch cayenne pepper


Preheat the oven to 400°F. Clean the po- tatoes and cut them into wedges. (There’s no need to peel them.) Place them into a large bowl and drizzle with the olive oil and honey. Stir to coat. Sprinkle with the remaining seasonings and toss to coat. Place the wedges on a baking sheet and bake for 20 to 25 minutes, or until tender.


Photos by Laura Araujo


Bonus


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