What's for dinner? Burgers, Potato Wedges and Coleslaw

We've been having a lot of coleslaw this winter, so I thought I should finally measure the ingredients as I toss them together so I can share my recipe.  And burgers with potato wedges have become one of my stand by, quick meals (as long as I have a batch of burger buns in the freezer).

Coleslaw

1/4 medium head green cabbage, shredded
1/4 medium head purple cabbage, shredded
2 large carrots, shredded

Sauce:
3/4 c. mayonnaise (I use Spectrum Canola)
3 Tbsp. red wine vinegar
1 tsp. kosher salt
1/4 tsp. celery seeds
3 1/2 tsp. sugar
pepper

In a large bowl, mix veggies together and set aside.  In a small bowl, whisk together ingredients for sauce, adjusting spices to taste if needed.  Stir until smooth.
Drizzle sauce over veggies and mix well.  Chill in refrigerator before serving (however, the longer it sits, the more it will separate - it's best within about half an hour or so of making.)  Leftovers can be stored and eaten within a day or two (at least the kids and I still like it; my husband is a bit pickier about it.

Potato Wedges

8 medium potatoes

1 Tbsp. olive oil

3/4 tsp. kosher salt

1/4 tsp. garlic powder

1/2 tsp. onion powder

3/4 tsp. smoked paprika

Preheat oven to 425 degrees.  Slice washed potatoes lengthwise into eighths.  Toss potato wedges into a bowl with a tightly fitting lid or a plastic bag.  Drizzle oil over the potatoes, then add spices.  Shake well to mix the spices all over the potatoes, then pour out onto an oiled cookie sheet (I line mine with foil too to make cleanup easier).  Place into oven and bake, stirring once, for about 20-30 minutes piercing with a fork to test for doneness.

Hamburger Buns

 From The Gluten-free Gourmet Bakes Bread by Bette Hagman

INGREDIENTS                                               6 BUNS            12 BUNS
Featherlight Rice Flour Mix                               1 ½ cups            3 cups
Xanthan gum                                                     1 tsp                  2 tsp
Egg Replacer (optional)                                     1 tsp                  2 tsp
Unflavored gelatin                                             1 tsp                   2 tsp
Baking powder                                                 1 ½ tsp               1 Tbsp
Salt                                                                   ½ tsp                 1 tsp
Sugar, divided                                                   1 ½  Tbsp          3 Tbsp
Warm water                                                      1 cup                 2 cups
Dry yeast granules                                              2 ¼ tsp              2 ¼ tsp
Dough enhancer or vinegar                                 1 tsp                  1 ½ tsp
Eggs                                                                  1                        2
Vegetable oil                                                     2 Tbsp                4 Tbsp

Place 6 (12) muffin rings on 1 (2) cookie sheet(s) and grease with vegetable oil spray.
In a medium bowl, whisk together the flour mix, xanthan gum, Egg Replacer (if using), gelatin, baking powder, and salt.  Set aside.  Add 1 teaspoon of the sugar to the warm water and sprinkle on the yeast.  Set aside to foam slightly.
In a large mixing bowl, blend together at low speed of a hand mixer the remaining sugar, dough enhancer, egg(s), and vegetable oil.  Add the yeast mixture.  Beat in half of the dry ingredients.  With a mixing spoon, stir in the remaining flour and beat until smooth.
Spoon the batter into the prepared rings.  (*I like to add a sprinkling of sesame seeds to each bun at this point.)  Cover lightly and let rise in a warm place until double in size (20-25 minutes for rapid-rising yeast, 40-45 minutes for regular yeast).  Bake in a preheated 375 degree oven for 20-22 minutes.