Description

A juicy burger deserves the best sides! These crispy fries, creamy coleslaw, and smoky grilled corn are easy to make and pair perfectly with any burger. Whether you’re grilling for a summer cookout or a casual weeknight dinner, these sides add flavor, crunch, and freshness to your plate. Each dish is simple, delicious, and guaranteed to please a crowd.

Ingredients

Crispy Garlic Parmesan Fries:

Cut potatoes into fries and soak them in water for 30 minutes. Drain and pat dry.
Preheat oven to 425°F (220°C). Toss fries with olive oil, garlic powder, salt, and pepper.
Spread in a single layer on a baking sheet and bake for 20 minutes. Flip and bake for another 15-20 minutes until crispy.
Remove from oven, sprinkle with Parmesan and parsley, and serve hot.

Classic Coleslaw:

Shred cabbage and carrots, then place them in a large mixing bowl.
In a separate bowl, whisk together mayonnaise, vinegar, sugar, Dijon mustard, celery seed, salt, and pepper.
Pour dressing over the cabbage and toss well to coat.
Cover and refrigerate for at least 30 minutes before serving.

Grilled Corn on the Cob:

Preheat grill to medium-high heat.
Brush corn with olive oil and grill for 10-12 minutes, turning occasionally, until charred.
In a small bowl, mix butter with garlic, parsley, cilantro, lemon juice, salt, and pepper.
Brush warm corn with herb butter and serve immediately.

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Instructions

Crispy Garlic Parmesan Fries:
- Cut potatoes into fries and soak them in water for 30 minutes. Drain and pat dry.
- Preheat oven to 425°F (220°C). Toss fries with olive oil, garlic powder, salt, and pepper.
- Spread in a single layer on a baking sheet and bake for 20 minutes. Flip and bake for another 15-20 minutes until crispy.
- Remove from oven, sprinkle with Parmesan and parsley, and serve hot.
Classic Coleslaw:
- Shred cabbage and carrots, then place them in a large mixing bowl.
- In a separate bowl, whisk together mayonnaise, vinegar, sugar, Dijon mustard, celery seed, salt, and pepper.
- Pour dressing over the cabbage and toss well to coat.
- Cover and refrigerate for at least 30 minutes before serving.
Grilled Corn on the Cob:
- Preheat grill to medium-high heat.
- Brush corn with olive oil and grill for 10-12 minutes, turning occasionally, until charred.
- In a small bowl, mix butter with garlic, parsley, cilantro, lemon juice, salt, and pepper.
- Brush warm corn with herb butter and serve immediately.

Notes

For extra crispy fries, toss them with a light dusting of cornstarch before baking.

Coleslaw tastes better after chilling for at least 30 minutes. Let the flavors meld before serving.

Grilled corn can be customized with cheese, chili powder, or lime juice for a flavor boost.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Side Dish
Method: Baking, Grilling
Cuisine: American

Nutrition

Serving Size: 4 servings
Calories: 320
Sugar: 5g
Sodium: 420mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Carbohydrates: 35g
Fiber: 5g
Protein: 7g
Cholesterol: 15g