Smokey Skillet Burgers /w Dilled Oven Fries

With the summer season slowly coming to a close, our routines change to follow suit. Fall brings milder weather, crisp colorful leaves, and a cozy sense of comfort in the great indoors.

Grilling season may be over, but that doesn’t mean you can’t enjoy a nice juicy burger. If it’s burgers and homemade fries that you crave you’ve come to the right place. My smokey spice blend gives the burgers a fresh from the grill mesquite flavor and the sautéed peppers,onions, and mushrooms take it to the next level. My homemade oven fries are a lighter alternative of the traditional french fries, and have the perfect balance of crisp and softness. The fresh dill really gives them a brightness and delicious salty taste. This recipe makes a great weeknight dinner and can be easily doubled to fit a larger family. Hope you enjoy it as much as we did!

Skillet Burgers with Dilled Oven Fries

For optimal use of time, I recommend starting the fries first to allow proper cooking time and then add the burgers to the skillet  later. Notes on prep order are included, but are of course optional, so feel free to deviate. This recipe makes a standard size baking sheet portion of fries, but if a larger amount is needed simply double the recipe using an additional baking sheet.


-2 or 3 large russet potatoes (or several small ones)
– olive oil spray
– small bunch of fresh dill
– spices: onion powder and sea salt

1)Preheat oven to 425.

Scrub potatoes well with warm water and a clean sponge or scrub brush. Keeping the skin on, slice in moderately thin wedges. Try to keep length and thickness consistent  so fries will cook evenly.

2)Coat with a thin layer of olive oil spray (or toss just enough EVOO to coat evenly), generously season with freshly snipped dill, onion powder and sea salt. Bake at 425  for 30 minutes, then turn fries over with a spatula and continue to cook for an additional 13-15 minutes. The fries should be crisp and evenly browned yet soft inside.


{I did prep for the burgers after the fries were in the oven, this allowed plenty of cooking time for the fries while not over-cooking the burgers.}

-1 Lb. lean ground beef
(90/10 or better makes the best burger, but lesser cuts can be used as well)
– spice blend: equal parts of Liquid Smoke sauce, steak sauce,
chili powder, and black pepper
-5 or 6 button mushrooms
-1/2 green bell pepper
-1/4 yellow onion

1) With your hands (yes, that’s the only way to do it!) combine the spice blend with the ground beef allowing enough of the sauce to season and coat it without making it too wet to be workable. When blend and meat are combined well, divide meat into four portions and gently but firmly pat out four burger patties. Set aside in a plate or dish.

2) Remove tops and slice mushrooms from top to stem. Slice peppers and onions into 1/2″ strips.

3) In a large stainless steel/non-stick skillet grill up burgers according to preference. (I like mine well done on the outside and a bit pink on the inside,approx. 4 min. on each side more or less.) Remove when cooked and place on a clean plate/dish.

Drain pan of any excess oil and wipe clean. Add one turn of olive oil to the skillet and allow to heat through. Add vegetables and saute till just fully cooked. Season with salt and ground pepper.

4) Serve burgers open-faced or on a bun with a thin sliver of cheddar or pepper jack cheese and sautéed vegetables. Serve alongside fries hot from the oven. Add extra snippets if dill to fries when plate is assembled.