1 package (4 burgers) Amy’s Veggie Burgers (frozen)
1 Vidalia onion peeled and cut into thick rings (approximately 1/4 inch wide)
1 pineapple peeled and cut into thick rings (approximately 1/2 an inch wide)
3 tablespoons olive oil
4 russet baking potatoes
1/2 cup – 1 cup Grapeseed oil
Turn grill onto medium high. Cut vegetables. Brush veggie burgers, onion and pineapple with olive oil. Place on grill. Cook veggie burgers approximately 4-5 minutes a side. Cook onion and pineapple approximately 3-4 minutes a side.
Wash and trim ends off russet potatoes. Trim sides off potatoes for a more rectangular affect. Cut potatoes in thin strips lengthwise and then across to form French fries. Place cut potatoes in cold water until they are ready to cook. Pour half cup grapeseed oil into a skillet on medium-high heat. Place potatoes across bottom of skillet. Oil should cover potatoes. Cook for approximately 3 minutes. If you have a mesh cover to keep oil from spraying use it. Flip potatoes and cook for another 3 minutes until tender and even crispy. When fries are cooked to your desired crispness remove them onto a paper-towel lined plate. Sprinkle them with salt (or any seasoning of your choice) and let cool.
Serve fries with grilled onion, pineapple and veggie burgers.