The Speares

Living the life in Muskoka


Burgers and Fries




If you're making homemade burgers then better get started. I use the basic recipe for meatballs but then squish them into hamburger shapes and put a deep thumb indent in the middle so they don't swell up. Or just use store bought, but make sure you have them thawed out.

Once the meat is sorted out, go to the pantry and get

  • 2 russet baking potatoes

Wash, scrub and remove any gross bits. Cut them in half longwise. Then, with the skin up and fleshy side down, cut each of those halves in half again longwise. Hold the two quarters together so they support each other and make another coupole of cuts longwise so you end up with 1/8 potato wedges, 16 of them.

Get a medium-sized bowl and add

  • a glug or two of canola oil

Add your 16 wedges and shake it all about until they are coated with a bit of oil. Then sprinkle on

  • garlic powder
  • onion powder
  • paprika
  • salt
  • pepper
  • and anything else that catches your eye

Put the fries in the air fryer, skin side down and as much space between them as you can swing. Get whatever you need to go on burgers ready. Maybe:

  • sliced tomatoes
  • lettuce
  • cheese
  • pickles
  • ketchup
  • relish

And, of course, buns.

Turn on the BBQ, give it a scrape and a shot of Pam.


Get your burgers going on low on the BBQ.


Turn on the air fryer. Fry your wedges for

10 minutes at 400

The burgers need flipping.


Wedges need attention. You can either just leave them be in the basket or put them all back in the oily bowl for a second shake and if you wish add some italian seasoning and maybe parmesan cheese. Make sure they make it safely back into the basket with as much space between them as can be arranged and then give them


another 5 minutes at 400

Better check the burgers. They're likely done, but cut a wedge out of one to see. Should be too hot to touch.


Enjoy!