Diner Burger with Fries and Gravy

Sometimes I simply crave diner food. You know what I'm talking about - greasy, gravy-covered stuff that tastes amazing. Well, this recipe satisfies my craving without giving me all of the grease and sodium that I don't need. Enjoy!

4 yukon gold potatoes, cut into thin strips
1 tablespoon plus 1 teaspoon grated Parmesan cheese
1 tablespoon plus 1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/4 teaspoon black pepper

1 lb lean ground beef (93/7)
1 tablespoon minced garlic
1 teaspoon onion powder
1/4 teaspoon ground black pepper
3 tablespoons Wondra flour for gravies (you can use all purpose flour if you don't have Wondra)
1 14.25 oz can Health Valley Fat Free Beef Broth No Salt Added

To make the fries, heat oven to 450°. Cover baking sheet with parchment paper, and spray it with cooking spray. Combine all dry ingredients and combine with potatoes in large ziplock bag, tossing to coat. Drizzle with oil, tossing again to coat. Arrange potatoes in a single layer on baking sheet and bake for 35 minutes or until golden brown.

While potatoes are baking, mix ground beef, garlic, onion powder, and pepper in a mixing bowl. Form meat into four equal patties. Brown burgers on both sides in large preheated skillet over medium heat. Cook until done.

Remove burgers from the pan and place a on plate. Cover to keep warm. Add flour to any remaining grease in skillet. Wisk together. Slowly wisk in the broth. Bring to a simmer and let mixture thicken to form gravy.

To serve, place 1/4 of the fries on a plate, top with a burger, and cover in gravy.

Makes 4 servings