Crock Pot Cheeseburger French Fries with Special Sauce
Try this Crock Pot Cheeseburger French Fries with Special Sauce recipe, or contribute your own.
Try this Crock Pot Cheeseburger French Fries with Special Sauce recipe, or contribute your own.
- salt and pepper
- 2 tablespoons ketchup
- 1 teaspoon white sugar
- 1 yellow onion chopped
- 2 lbs 85/15 or 80/20 ground beef
- 1/2 cup gluten-free beef broth
- 1-1/2 tablespoons apple cider vinegar
- 1 heaping tablespoon brown sugar
- 1 tablespoon gluten-free worcestershire sauce (i like lea & per
- 1 tablespoon gluten-free tamari or soy sauce (dish will not be
- 1-1/2 lbs gluten-free french fries any cut
- homemade gluten-free seasoned salt (optional)
- 6 oz sharp cheddar cheese shredded
- 1 large tomato seeded and chopped
- finely minced white onion
- 1/2 cup mayonnaise (i like hellmann's evoo mayo)
- 2 tablespoons finely minced dill pickles
- 1 tablespoon finely minced white onion
- 2 teaspoons white wine vinegar
- Carbohydrate 5.70088865009045 g
- Cholesterol 44.6504988825 mg
- Fat 14.1432977005572 g
- Fiber 0.489999789052731 g
- Protein 11.0215455731148 g
- Saturated Fat 8.98399708613454 g
- Serving Size 1 1 Serving (310g)
- Sodium 367.244448908349 mg
- Sugar 5.21088886103772 g
- Trans Fat 0.744041411261806 g
- Calories 193 calories
Step-by-step
- Add the first eight ingredients (ground beef through salt and pepper) to a 6 quart crock pot then cook on high for 4 hours, breaking the meat up/stirring three times.
- Bake french fries on a large baking sheet according to package directions then season with homemade gluten-free seasoned salt while still warm.
- Drain enough meat to cover french fries then spoon on top, and then sprinkle on shredded sharp cheddar cheese.
- Broil for 1-2 minutes or until cheese has melted.
- Top french fries with chopped tomato, finely minced white onion, and special sauce, then serve with extra special sauce for dipping.
When should the oven go on while the slow cooker finishes its four-hour cycle? Ground beef rendered at high heat in a six-quart crock pot produces plenty of liquid, meaning the meat must be drained thoroughly through a colander before it touches the baked potatoes, or the starches will turn soggy within seconds. Baking the frozen fries on a preheated heavy-duty sheet pan guarantees a crisp exterior that withstands the heavy protein topping without losing structural integrity. Sharp cheddar cheese requires precise heat management; placing the assembled dish under a broiler for strictly ninety seconds melts the dairy completely without scorching the edges of the tomatoes or onions. Fresh tomatoes release moisture rapidly upon dicing, so seeding them beforehand prevents the special sauce from thinning out on the plate. Swapping preserved condiments for fresh aromatics alters the viscosity of the mayo-based topping, requiring an extra teaspoon of white wine vinegar to balance the emulsion. Dividing the ground beef yields four hearty portions, utilizing economical cuts of meat efficiently while keeping prep time under thirty minutes of active labor.
