Take a basic basic (burger and fries) and dress it up a bit, without too much extra work.
Instead of fries, upgrade to a quick potato salad that tastes great served warm. Most of the prep time is oven time (while you make the burgers), so you can get it done on a weeknight.
Use fingerling potatoes instead of anything more conventional. Yes, they look a little odd. Their flavor makes up for it.
Want to wing the potato salad instead of using a recipe? Quarter the potatoes, toss them in olive oil and salt, roast them in a hot oven for 25 minutes, then mix with Duke’s mayonnaise, a dash of cider vinegar, a chopped spring onion or two, some diced Wickles pickles, kosher salt and coarsely ground black pepper. Good stuff there. Serve it on a bed of bitter greens to go heavier on the plant content. Pair with a burger (add blue cheese to beef, or maybe some green chile to turkey), and you’ve got a soul-satisfying dinner that’s easy and beyond basic.
Love to Cook: If you have the time and inclination, this recipe for blue cheese burgers with caramelized onions is worth the effort – especially when served on brioche. Since the burgers are so rich, this lighter potato salad recipe is a good companion.
Need a Miracle: Same burger recipe as above; you’ll probably have to opt for purchased potato salad if you’re really in the ‘need a miracle’ mode; another option would be just to wash, halve/quarter, toss in olive oil and roast the potatoes while you’re making the burgers – takes only 20 minutes. Serve them plain instead of making potato salad.