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Cheeseburgers and Rutabaga Fries

1-2-3 Eat! Cheeseburgers and Rutabaga Fries

Course: Dinner, Main Dish
Cuisine: Burgers
Author: Heidi Boortz
Servings : 4



  • 1 lb ground beef 90% lean or leaner (or turkey)
  • 1 egg
  • 1 tsp pepper
  • 4 slices sharp cheddar cheese
  • 4 each 100% whole grain hamburger buns no HFCS in the ingredients

Optional Condiments

  • homemade ketchup*
  • mustard
  • guacamole
  • salsa
  • dill pickles no sugar listed in ingredients
  • lettuce
  • tomato

Rutabaga Fries

  • 2 rutabaga medium
  • 3 Tbsp extra virgin olive oil
  • 2 Tbsp kosher salt
  • 1 tsp pepper

*Homemade Ketchup

  • 1 can tomato paste 6 oz.
  • 1 tsp onion powder
  • 1 Tbsp bottled minced garlic
  • 1 tsp kosher salt
  • 2 Tbsp mustard
  • 3 Tbsp honey
  • 2 Tbsp white wine vinegar
  • 1 Tbsp white vinegar
  • 1/4 cup water



  • Mix beef, egg and pepper in a bowl. Divide into 4 equal portions. Roll into balls and flatten into patties. Grill 3-4 min on each side or to desired doneness. Add cheese for last 2 minutes of cooking on second side. Place burgers on buns and top as desired.

Rutabaga Fries

  • Peel rutabagas, and slice into thick cut julienne. Toss “fries” with olive oil. Arrange in a single layer on a baking sheet (hint: line with foil for easier clean up). Sprinkle with salt and pepper. Bake at 425 for 20 minutes or until cooked through. Turn broiler on, and broil another 2 minutes or until beginning to brown.

*Homemade ketchup

  • Combine all ingredients in a blender. Blend and serve. Store leftovers in an airtight plastic container in the fridge for up to 2 weeks.
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