Imagine sinking your teeth into a juicy burger, the savory flavors dancing on your palate, and then realizing there’s a delightful array of sides with burgers just waiting to elevate that experience. Picture crispy fries, golden and perfectly seasoned, alongside a refreshing coleslaw bursting with crunch, and grilled corn on the cob that brings a smoky sweetness to every bite—this is the kind of feast that makes your taste buds sing and your heart do a little happy dance.
As a kid, every family barbecue was an adventure where I eagerly anticipated not just the main event—the burgers—but the sides with burgers that turned each meal into a celebration. Those moments spent gathering around the grill with loved ones, sharing laughter and stories while feasting on this delicious assortment are forever etched in my memory. So whether you’re hosting a summer cookout or simply indulging in a weeknight dinner, get ready for an explosion of flavors that will make any meal unforgettable!
Why Does Everyone Love sides with burgers?
Crispy fries are the ultimate comfort food, perfectly seasoned to elevate your burger experience. Creamy coleslaw adds a refreshing crunch that balances the richness of your meal, while grilled corn on the cob brings a smoky sweetness that’s hard to resist. Plus, this recipe is quick—prep and cook in just 30 minutes! With such delightful flavors and textures, these sides are guaranteed crowd-pleasers for any gathering!
sides with burgers Ingredients
- For the French Fries
- 4 medium potatoes (Russet or Yukon Gold) – Choose starchy potatoes for that perfect crispy texture you crave.
- 1 liter vegetable oil (for frying) – Use high smoke point oil for frying to achieve golden perfection.
- 1 teaspoon salt (to taste) – Adjust salt according to your preference for a flavorful finish.
- For the Coleslaw
- 4 cups shredded cabbage – Fresh cabbage adds a crunchy, refreshing element to balance your meal.
- 1 cup carrots (shredded) – Sweet carrots provide a lovely color and flavor boost to the slaw.
- 1 cup mayonnaise – Creamy mayo binds the ingredients together while adding richness.
- 2 tablespoons apple cider vinegar – This tangy vinegar brightens up the coleslaw, making it a perfect side with burgers.
- 1 tablespoon sugar – A hint of sugar helps to balance the acidity of the vinegar.
- 1 teaspoon salt – Enhances flavors without overpowering the dish.
- 1 teaspoon black pepper – Adds a mild kick that complements the other ingredients beautifully.
- For the Grilled Corn on the Cob
- 4 ears corn (husked) – Fresh corn is sweet and delicious, making it an ideal summer side dish.
- 2 tablespoons butter (melted) – Melty butter enhances the sweetness of corn and creates a rich glaze.
- 1 teaspoon salt (to taste) – Sprinkle to elevate the natural sweetness of the corn and enhance its flavor.
Directions: sides with burgers
1. Peel and Cut the potatoes into thin strips. Soak them in cold water for at least 30 minutes to ensure they stay crispy during frying.
2. Heat the Oil in a fryer to 350°F (175°C). After draining the soaked potatoes, pat them dry to remove excess moisture, which helps achieve that perfect crunch!
3. Fry the Potatoes in batches until golden brown and crispy, about 5-7 minutes. Once done, drain them on paper towels and season with salt to taste for that irresistible flavor.
For the Coleslaw:
4. Combine Vegetables in a large mixing bowl by adding the shredded cabbage and carrots. This colorful mix will bring freshness to your meal!
5. Whisk Together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper in a separate bowl until smooth. This creamy dressing is what makes your coleslaw shine.
6. Pour Dressing over the cabbage mixture and toss gently to combine everything well. Refrigerate for at least 15 minutes before serving to let those flavors meld beautifully.
For the Grilled Corn:
7. Preheat the Grill to medium-high heat while prepping your corn. A hot grill ensures those lovely charred marks and enhances the corn’s sweetness.
8. Brush Corn with melted butter and sprinkle with salt for added flavor. This simple step elevates your grilled corn to another level of deliciousness!
9. Grill Corn for about 10-15 minutes, turning occasionally until tender and slightly charred. The vibrant color will signal that it’s ready to enjoy alongside your burger feast.
Optional: Serve with a sprinkle of fresh herbs for an extra burst of flavor!
Exact quantities are listed in the recipe card below.
Tips for the Best sides with burgers
- Soak the Potatoes: Soaking the cut potatoes in cold water helps remove excess starch, resulting in crispier fries. Aim for at least 30 minutes.
- Pat Them Dry: After soaking, make sure to thoroughly drain and pat the potatoes dry. This step prevents oil splatter and ensures even frying.
- Oil Temperature Matters: Maintain your oil temperature at 350°F (175°C). If it’s too hot, your fries will burn; if too cool, they’ll be soggy instead of crispy.
- Batch Frying: Don’t overcrowd the fryer! Frying in smaller batches allows for better heat retention and perfectly cooked fries every time.
- Fresh Coleslaw: For the best flavor, let your coleslaw sit in the fridge for at least 15 minutes after mixing. This allows the flavors to meld beautifully.
- Grill Timing: Keep an eye on your corn while grilling. Turn it every few minutes to ensure even cooking and prevent burning for deliciously tender ears that complement your burger feast.
How to Store and Freeze sides with burgers
- Fridge: Store leftover coleslaw in an airtight container for up to 3 days. The flavors will deepen, but enjoy it fresh for the best crunch.
- Freezer: French fries can be frozen after frying. Let them cool completely, then spread on a baking sheet to freeze before transferring to a zip-top bag. They’ll keep for up to 2 months.
- Reheating: For crispy fries, reheat in the oven at 400°F (200°C) for about 10-15 minutes. Corn on the cob can be reheated in the microwave or grilled briefly for added flavor.
- Storage Note: Keep any uneaten grilled corn in the fridge for up to 2 days, wrapped tightly to maintain freshness. Enjoy your delightful sides with burgers!
sides with burgers Variations
Feel free to get creative and adapt these sides to suit your taste buds!
- Sweet Potato Fries: Swap regular potatoes for sweet potatoes for a delightful twist. Their natural sweetness pairs beautifully with savory burgers and adds vibrant color to your plate.
- Loaded Fries: Elevate your fries by adding cheese, bacon bits, and green onions. This indulgent version transforms simple fries into a crowd-pleasing appetizer.
- Spicy Fries: Toss your fries in paprika or cayenne pepper before frying for an added kick. The heat balances wonderfully with juicy burger flavors, making each bite exciting!
- Herbed Fries: Mix fresh herbs like rosemary or thyme with your salt for a fragrant hit of flavor. These aromatic fries will impress guests and add a gourmet touch to your meal.
- Baked Fries: For a healthier option, cut the potatoes into wedges, toss them in olive oil, and bake until crispy. You’ll enjoy the same satisfying crunch without the frying.
- Parmesan Garlic Fries: After frying, sprinkle hot fries with grated Parmesan and minced garlic. This enticing combination brings rich flavors that elevate your burger night experience.
- Vegan Fries: Use avocado oil for frying or opt for air-fried potatoes to keep it plant-based while maintaining deliciousness. Perfect for anyone looking to enjoy lighter sides!
Make Ahead Options
Preparing sides with burgers is a breeze, especially when you can get a head start on some components. For the French fries, you can peel and cut the potatoes into thin strips and soak them in cold water up to 24 hours in advance. This not only saves time but also helps achieve that perfect crispy texture when you fry them just before serving. As for the coleslaw, you can mix the shredded cabbage and carrots, then whip up the dressing of mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Combine them and refrigerate it for up to 3 days to allow the flavors to meld beautifully. Lastly, the corn on the cob can be husked a day ahead; just brush them with melted butter and sprinkle with salt right before grilling for about 10-15 minutes until tender. With these make-ahead tips, you’ll have more time to enjoy your meal while still serving delicious sides with burgers!
sides with burgers Recipe FAQs
What type of potatoes are best for making French fries?
Russet or Yukon Gold potatoes are ideal for French fries. Russets yield a fluffy interior and a crispy exterior, while Yukon Golds offer a slightly buttery flavor and creamy texture. Both varieties soak up oil beautifully, giving you that perfect crunch!
How long can I store leftover coleslaw in the fridge?
Leftover coleslaw can be stored in an airtight container in the fridge for up to 3 days. However, it’s best enjoyed within 1-2 days for optimal freshness and crunch. If it starts to look wilted or watery, it’s time to toss it!
Can I freeze the French fries after frying?
Yes, you can freeze cooked French fries! Allow them to cool completely, then spread them out on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer bag. They’ll keep well for up to 3 months. To reheat, bake at 425°F (220°C) until crispy again.
What’s the best way to grill corn on the cob?
For perfectly grilled corn, start by preheating your grill to medium-high heat. Brush the husked corn with melted butter and sprinkle with salt before placing it on the grill. Cook for about 10-15 minutes, turning occasionally until you see those lovely char marks and feel the corn is tender.
How many servings does this recipe yield?
This delightful assortment of sides serves 4 people generously. It pairs perfectly with your favorite burgers, making it a great choice for family gatherings or summer barbecues!
Is there a healthier alternative to mayonnaise in coleslaw?
Absolutely! You can substitute Greek yogurt for mayonnaise in your coleslaw dressing. This swap not only cuts down on calories but also adds protein and tanginess. Just use about one cup of Greek yogurt along with the same amount of apple cider vinegar, sugar, salt, and pepper for a creamy yet lighter version!
Sides with Burgers
Ingredients
Method
- Peel and cut the potatoes into thin strips. Soak them in cold water for at least 30 minutes.
- Heat the vegetable oil in a fryer to 350°F (175°C). Drain the potatoes and pat them dry.
- Fry the potatoes in batches until golden brown and crispy, about 5-7 minutes. Drain on paper towels and season with salt.
- In a large mixing bowl, combine the shredded cabbage and carrots.
- In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper.
- Pour the dressing over the cabbage mixture and toss to combine. Refrigerate for at least 15 minutes before serving.
- Preheat the grill to medium-high heat.
- Brush the corn with melted butter and sprinkle with salt.
- Grill the corn for about 10-15 minutes, turning occasionally, until tender and slightly charred.
