Sheet Pan Burger and Fries
This sheet-pan burger and fries recipe is the simplest way to make burgers and fries in the oven! This version is gluten—and dairy-free.
Ingredients
For the fries
- 1 large Japanese sweet potato peeled
- 1 ½ tbsp avocado oil
- Salt and pepper
For the burgers
- ½ lb ground beef
- Salt and pepper
- 1 tsp garlic powder
- 1 tsp onion flakes
Instructions
- Preheat the oven to 400 F and line a large baking sheet with parchment paper.
- Slice the sweet potato in fries about 1/3" thick. Add them to the baking sheet and top with avocado oil, salt and pepper. Toss to coat and then evenly space on the baking sheet. Bake in the preheated oven for 20 minutes. Remove from the oven and allow to cool before flipping the fries.
- While the fries are in the oven, add the ground beef to a mixing bowl along with the salt, pepper, garlic powder, and onion flakes. Gently fold in the seasonings, being careful not to overmix. Divide the ground beef and form into two burgers.
- Scoot the fries over, leaving enough space for the burgers on one side of the sheet pan. Fold up a small piece of parchment paper into a rectangle with edges and place it on the baking sheet. You want there to be edges to separate the burger and fries. Add the burgers and to the sectioned-off parchment paper and return to the oven.
- Bake for another 18-20 minutes, flipping the burgers halfway, until the fries and crisp and the burgers are cooked through.
- Serve the burger and fries as a bowl, or a traditinoal burger and fries with a bun!
Video
Notes
Make sure you use a large enough baking sheet to avoid overcrowding the pan, as an overcrowded pan will result in mushy fries. If you don't have a large baking sheet, you can easily split this recipe between two sheet pans.
The key to cooking this recipe well is using parchment paper to separate the burger and fries so the fat from the burger doesn't make the fries too greasy. You can also use foil, but I always prefer parchment paper.