NEW ORLEANS —
Burger Bowls
14 oz. frozen French fries
Kosher salt
1/4 cup mayonnaise
3 Tbsp. BBQ sauce
1 Tbsp. sweet pickle relish
1 Tbsp. yellow mustard
1 Tbsp. vegetable oil
1 lb. lean ground beef
1 1/2 tsp. Creole seasoning
1 cup cheddar cheese, shredded
8 cup romaine, chopped
4 slices cooked bacon, crumbled
1 cup cherry tomatoes, quartered
1 red onion, thinly sliced
1/2 cup quartered dill pickle slices
White sesame seeds, for topping
Bake French fries according to package directions season with a pinch of salt.
Meanwhile, in a small bowl, stir mayonnaise, BBQ sauce, relish, and mustard until smooth.
In a large skillet over medium heat, heat oil until shimmering. Add beef, seasoning, and 3/4 teaspoon salt. Cook, breaking up beef with a wooden spoon, until cooked through and no longer pink, 5 to 6 minutes. Gather beef to one side of skillet in an even layer and top with cheese. Cover with a lid or foil and let melt, for 3 to 4 minutes.
Divide lettuce among wide, shallow bowls. Top with cheesy ground beef, bacon, tomatoes, onion, pickles, fries, burger sauce, and sesame seeds.
Just Peachy Cobbler Cake
2 cans (15 ounces each) sliced peaches
2 Tbsp. brown sugar
1 tsp. ground cinnamon
1 package yellow cake mix
3/4 cup sliced almonds
1/2 cup cold butter
Preheat oven to 350 degrees. Pour 1 can of peaches into a greased 13x9-in. baking dish. Drain the remaining can of peaches and add to the baking dish sprinkle with brown sugar and cinnamon. Sprinkle with cake mix and almonds.
Cut butter into very thin slices; arrange over top, spacing evenly. Bake until golden brown and fruit is bubbly, 35-40 minutes. Serve warm.