National Junk Food Day: what to cook and what to feast on

July 21st officially marks National Junk Food Day. On this day, it is customary to enjoy your favorite "junk" food without remorse.

This is a fairly common "food holiday" in the USA and other countries, dedicated to food high in fat, sugar, and salt, when you can and should treat yourself.

So, UNN has prepared meal ideas that are perfect for this high-calorie holiday.

XXL Burger with Bacon and Cheese

Ingredients (for 2 large burgers):

For the patties:

• 400 g ground beef (or a mixture of beef + pork);
• 1 tsp Dijon mustard (optional);
• salt, pepper — to taste.

Other:

• 2 burger buns (with sesame or brioche);
• 4 slices of bacon;
• 4 slices of cheese (cheddar, gouda, or processed);
• 4 tomato slices;
• 4-6 slices of pickled cucumbers;
• lettuce or iceberg lettuce;
• 2 rings of red onion;
• 2 tbsp mayonnaise;
• 2 tsp ketchup or barbecue sauce;
• butter — 1 tsp (for buns).

Preparation

1. Prepare the patties:

• mix ground meat with salt, pepper, and mustard;
• divide into 2 parts, form flat patties slightly larger than the bun (as they will shrink during frying);
• refrigerate for 15 minutes to help them hold their shape better.

2. Fry the bacon:

• fry bacon in a dry pan until crispy, set aside on a paper towel to remove excess fat.

3. Fry the patties:

• heat a pan with a small amount of oil;
• fry patties for 3–4 minutes on each side until golden brown;
• add 2 slices of cheese on top of each patty 1 minute before they are done and cover with a lid to melt the cheese.

4. Toast the buns:

• cut in half and butter the cut sides;
• toast in a dry pan until golden brown (1–2 minutes).

5. Assemble the burger

Homemade French Fries (Classic)

Ingredients (for 2–3 servings):

• 4–5 large potatoes;
• 1–1.5 liters refined oil (sunflower or corn);
• 1 tsp salt;
• 1/2 tsp sweet paprika (optional);
• 1/2 tsp garlic powder or dried garlic;
• cold water + ice for soaking.

Preparation

1. Prepare the potatoes:

• peel the potatoes and cut them into thin sticks;
• place the potatoes in a bowl with cold water and ice for 30 minutes; this washes out starch and makes the fries crispier;
• then be sure to dry the pieces with paper towels or a napkin (otherwise the oil will splatter).

2. First frying (preliminary):

• heat oil in a pot or deep fryer to 160°C;
• fry potatoes in batches for 3–4 minutes until light golden;
• remove with a slotted spoon and place on paper towels;
• do not salt.

3. Cooling (10–15 min):

• let the potatoes cool slightly, you can even put them in the refrigerator, this will make them even crispier.

4. Second frying (final):

• increase oil temperature to 180–190°C;
• fry potatoes for 2–3 minutes until golden, crispy crust;
• place on a towel to remove excess fat.

5. Spices:

• salt, pepper, optionally add paprika, dried garlic, etc.

Serve with ketchup, garlic sauce or mayonnaise, cheddar cheese sauce or any other of your choice.