I had a package of ground beef that was between 1 pound and 1.5 pounds. I mixed it up with my hands and added about a teaspoon of salt, and then formed it into mini patties. I cooked them up on my big family-sized griddle (so they would all be done at the same time) and melted a little piece of Colby-jack cheese on each one. We served them up simple, with just mayo and ketchup. They were so good, and I enjoyed every bite!! My husband was totally raving, and my daughter loved them as well. (I won't admit just how many I ate- lol).
We had fresh pineapple and strawberry kabobs with dinner. I think the kids loved these even more than the tiny burgers!
I thought baked potato wedges would be great with the burgers, so I made some herb-lime ones. I used these cool new-to-me potatoes I found at the grocery store, Klondike Rose. They have red skins and a deep yellow flesh. I used 4 in my recipe, and mine were a little smaller than your average Russet, but oval-shaped just like a Russet. Feel free to use any potato you have on hand!
Herb-Lime Potato Wedges
3 tablespoons butter, melted
juice of 1 lime
1 garlic clove, mincedsalt and pepper to taste
1/2 teaspoon dried thyme
1/4 teaspoon dried basil
4 Klondike Rose potatoes
Preheat oven to 425 degrees. In a large micro-wave safe bowl, melt butter. Add lime juice, garlic, salt and pepper, and herbs. Slice potatoes lengthwise into wedges (I made 8 wedges out of each potato), and add to the bowl with the butter mixture; toss to coat. Pour into a 9x13 baking dish; shake dish to distribute potatoes evenly. Roast for 20 minutes, flip over with spatula. Roast another 20-25 minutes, or until potatoes are cooked through and browned.