Burgers pair well with crisp, savory sides and bright, tangy toppings that balance their rich flavor. This easy cookout spread brings together oven fries, crunchy slaw, and a quick burger sauce, with practical options for making the meal your own.
Ingredients
- For the oven fries: 2 pounds russet potatoes, scrubbed
- 2 tablespoons olive oil
- 1 teaspoon fine salt, plus more to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- For the slaw: 4 cups finely shredded green cabbage (about half a small head)
- 1 medium carrot, peeled and grated
- 1/4 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon sugar or honey
- 1/4 teaspoon fine salt and 1/8 teaspoon black pepper
- For the burger sauce: 1/3 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon finely chopped dill pickle or relish
- 1 teaspoon yellow mustard
- 4 to 6 burger buns and 4 to 6 cooked burgers, for serving
Instructions
- Heat the oven to 425°F (220°C). Set a rack in the middle and line a large, rimmed baking sheet with parchment paper if desired. For crispier fries, avoid crowding the pan; use two sheets if needed.
- Cut the potatoes lengthwise into slices about 1/2 inch thick, then cut each slice into fries. For more even cooking, aim for similar thickness. Pat them thoroughly dry with a clean towel; excess moisture can make them steam rather than brown.
- Toss the fries in a large bowl with olive oil, salt, garlic powder, and paprika. Arrange them in a single layer with a little space between pieces. Roast for 20 minutes, turn with a spatula, then roast another 15 to 20 minutes, until browned at the edges and tender inside. Add a little salt to taste while hot.
- While the fries roast, make the slaw dressing. Whisk the mayonnaise, vinegar, Dijon, sugar or honey, salt, and pepper in a large bowl until smooth. Add the cabbage and grated carrot and toss well. Refrigerate the slaw until serving so the flavors mingle.
- Stir together the mayonnaise, ketchup, chopped pickle, and yellow mustard in a small bowl to make the burger sauce. Taste and adjust with another teaspoon of pickle or mustard if you like it tangier. Keep covered in the refrigerator until needed.
- Cook the burgers using your preferred method while the fries finish. For food safety, cook ground beef to an internal temperature of 160°F (71°C), measured with a food thermometer in the thickest part. Cook ground poultry to 165°F (74°C). Follow the package directions for plant-based patties, since safe temperatures vary by product.
- Toast the buns cut-side down in a dry skillet or on the grill for 1 to 2 minutes, if desired. Serve the burgers with sauce and your choice of toppings, alongside hot fries and chilled slaw.
Tips
- Dry the cut potatoes well and spread them out. A crowded, damp pan traps steam, so the fries will soften instead of browning.
- For a lighter slaw, replace half the mayonnaise with plain Greek yogurt. If using a bagged cabbage mix, measure about 4 cups and check whether it already includes dressing.
- Make the sauce and slaw a few hours ahead, but keep them refrigerated. Slaw releases liquid as it sits; toss again before serving and drain excess dressing if needed.
- Keep raw meat and its utensils separate from ready-to-eat foods. Wash hands and surfaces after handling raw patties, and use a clean plate for cooked burgers.
Serving Suggestions
Plan on one burger per person, with about 1/2 pound of raw potatoes for fries and roughly 2/3 cup of slaw per serving. Offer the sauce at the table so guests can add as much as they like. Classic toppings such as lettuce, sliced tomato, red onion, cheddar, pickles, and extra mustard add freshness, crunch, salt, or tang. For a fuller cookout, serve corn on the cob, baked beans, or a simple green salad; watermelon or sliced fruit makes a refreshing finish.
If serving outdoors, put out small portions of slaw and sauce and refill them from the refrigerator rather than leaving the whole batch in the heat. Perishable food should not sit at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C).
Variations
- Sweet potato fries: Swap in 2 pounds of sweet potatoes. Cut them evenly and roast at 425°F, checking after about 25 minutes; they may soften sooner and will not become as crisp as russet fries.
- Vinegar slaw: For a dairy-free, mayonnaise-free side, whisk 2 tablespoons olive oil, 2 tablespoons apple cider vinegar, 1 teaspoon sugar, 1/2 teaspoon salt, and pepper, then toss with the cabbage and carrot.
- Spicy sauce: Add 1 to 2 teaspoons hot sauce or 1/4 teaspoon cayenne to the burger sauce. Start small and taste before adding more.
- Different sides: Replace the fries with potato salad, grilled vegetables, or a bowl of chips and pickles. For a lower-carb plate, serve burgers in lettuce leaves with extra slaw.
Storage and Reheating
Refrigerate leftover cooked burgers, fries, slaw, and sauce separately in shallow, airtight containers within 2 hours of cooking (within 1 hour above 90°F). Use refrigerated cooked leftovers within 3 to 4 days. Do not leave perishable food at room temperature overnight.
Reheat burgers to 165°F (74°C) throughout. Warm them in a covered skillet over medium-low heat with a teaspoon of water, or use a microwave in short intervals, checking with a thermometer. Reheat fries in a 400°F (205°C) oven or air fryer for 5 to 10 minutes, turning once; microwaving tends to make them soft. Serve the slaw and sauce cold, and discard them if they have been left out beyond the safe time limits.
Frequently Asked Questions
What are the best classic sides to serve with burgers?
Fries, coleslaw, potato salad, onion rings, baked beans, and corn are all familiar choices. Pick one rich or starchy side and one fresh, crunchy option for a balanced plate.
What can I serve with burgers besides fries?
Try a green salad, grilled vegetables, corn, fruit, baked beans, or crunchy chips and pickles. These options are easy to prepare ahead and work well for a picnic or cookout.
What toppings go well with burgers?
Cheese, lettuce, tomato, onion, and pickles provide a dependable mix of creamy, crisp, juicy, and tangy flavors. Bacon, sautéed mushrooms, avocado, or a spicy sauce are good additions if you want a richer or bolder burger.
Can I make the slaw and burger sauce ahead?
Yes. Prepare both up to a day ahead and keep them covered in the refrigerator. The slaw may soften and release liquid over time, so toss it before serving and adjust the seasoning if needed.
How do I keep oven fries from turning soggy?
Pat the potatoes dry, coat them lightly with oil, leave space between them on the baking sheet, and roast in a fully heated oven. If the pan is crowded, divide the fries between two sheets.
How many sides should I serve with burgers?
One or two sides are usually enough: a generous portion of fries with a smaller serving of slaw makes a satisfying meal. For a larger gathering, add a simple salad or another make-ahead side.