Description
A delicious combination of seasoned ground beef served over crispy fries with a special sauce.
Ingredients
Scale
- 1/2 cup mayonnaise
- 2 Tablespoons ketchup
- 2 Tablespoons finely minced dill pickles
- 1 Tablespoon pickle juice
- 1 Tablespoon finely minced white onion
- 2 lbs ground beef (85/15 or 80/20)
- 1 yellow onion (chopped)
- 1/2 cup gluten free beef broth
- 1–1/2 Tablespoons apple cider vinegar
- 1 Tablespoon gluten free reduced-sodium Tamari (or soy sauce if not GF)
- 1 Tablespoon gluten free Worcestershire sauce (Lea & Perrins is GF in the US)
- 1 teaspoon brown sugar
- Salt and Pepper to taste
- 1–1/2 lbs gluten free french fries (any cut, Ore-Ida recommended)
- Homemade seasoned salt (optional)
- 6 oz shredded sharp cheddar cheese
- 1 tomato (seeded and chopped)
- Finely minced white onion for garnish
Instructions
- Add the ingredients to a small bowl then stir to combine. Can be made up to 5 days ahead of time – store in the refrigerator.
- Add the ingredients 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 seasoned salt while still warm and toss to coat.
- Drain enough meat to cover fries then spoon on top.
- Sprinkle shredded cheese on top then broil until cheese has melted, 1-2 minutes.
- Top fries with chopped tomato, finely minced white onion, and special sauce, then serve with extra special sauce for dipping.
Notes
- The special sauce can be made ahead and stored in the fridge for up to 5 days.
- For best results, use high-quality ground beef and fresh ingredients.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Crock Pot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 900mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 80mg