Besides having pizza or wings, burgers are another great choice when you’re watching the Monday night game.
I came across these amazing pretzel buns at the grocery store. They’ll make the perfect vessels for my burgers. These are my Burgers With Roasted Sweet potato wedges.
Today I’m using ground beef for my burgers. You could substitute ground pork, chicken, or turkey for this recipe; any choice you make will be delicious.
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yields: 4 servings
Equipment: 1 (12-inch) cast-iron skillet, 2 rimmed baking sheet pans, large mixing bowl, chef’s knife
Ingredients for the Burgers:
2 pounds of ground beef (80% lean, 20% fat ratio)
2 tablespoons garlic powder
2 tablespoons of onion powder
2 tablespoons kosher salt
1 tablespoon black pepper, freshly ground
8-10 dashes of Worcestershire sauce
1/4 cup of barbecue sauce (favorite brand)
2 tablespoons of Italian flat-leaf parsley, finely chopped
10 tablespoons of butter, unsalted (1 stick plus 2 tablespoons)
1 cup of Monterey Jack cheese, shredded
1 large heirloom tomato, sliced thick
1/2 red onion, thinly sliced
2 cups of mixed greens
Ingredients for the Roasted Sweet Potato Wedges:
2 large sweet potatoes, peeled and cut into thick wedges
1/4 cup of vegetable oil
2 tablespoons light brown sugar
1 tablespoon kosher salt
1 teaspoon of black pepper, freshly ground
Instructions:
Preheat oven to 450°F.
Start adding ground beef, garlic powder, onion powder, kosher salt, freshly ground black pepper, Worcestershire sauce, barbecue sauce, and Italian flat-leaf parsley.
Using a fork, mix all the ingredients without over-mixing. You want everything to be combined evenly through the meat. Gently pat the mixture into the bowl, using your hands to score the meat into 4 sections. This helps to ensure the burgers are relatively the same size. Take one section and make a nice patty with your hands. Using your thumb, push down in the center to form a dimple. This will ensure they cook evenly.
In a preheated cast-iron skillet over medium-high heat, melt and swirl 2 tablespoons of butter all over the bottom of the pan. The objective is to form a nice crust on both sides of the burgers.
Set all 4 patties into the cast-iron skillet. After about 6 minutes (these burgers are pretty thick), flip them and add 2 more tablespoons of butter to the center of the pan to help form a crust on the other side. Remember, flip the burgers one time. Cook for another 5-6 minutes. Transfer the cooked burgers to a sheet pan and cover with foil to keep warm.
Start by covering a sheet pan with foil. Before using the same skillet, use a paper towel and wipe out some of the burnt bits on the bottom. Over medium heat, melt 2 tablespoons of butter and swirl it all over the skillet. Once the butter has melted, add the pretzel buns to the skillet. Allow them to absorb the butter and toast for 1-2 minutes. Transfer the toasted buns to the covered sheet pan. Repeat for the remaining two buns.
While the burgers cook, add the vegetable oil and sweet potato wedges, and toss to combine. In a small mixing bowl, add 2 tablespoons brown sugar, 1 tablespoon kosher salt, and 1 teaspoon freshly ground black pepper.
Spread the sweet potato wedges onto the baking sheet, sprinkle with the seasoning blend, and toss to coat. Cook for 20-25 minutes, turning halfway (15 minutes), until the outside is caramelized and the inside is fork-tender. Transfer the potatoes to a large serving bowl. While hot, sprinkle with kosher salt to taste and garnish with Italian flat-leaf parsley.
Set the oven to the broil position:
Divide the shredded Monterey cheese evenly among the four burgers. Place under the broiler to melt. Watch it closely for 1-2 minutes.
I sliced up my favorite toppings: mixed greens, heirloom tomatoes, and thinly sliced red onions. It’s time to build the burgers. Nice toasty buns, delicious perfectly cooked burgers, then the toppings. Finally, the roasted sweet potatoes.
There you have it: my Burgers with Roasted Sweet Potato Wedges.
Note:
1) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value matter to you, I recommend running the ingredients through your preferred online nutritional calculator. Calories and values can vary, depending on the brands you choose.
Burgers With Roasted Sweet Potato Wedges
Equipment
- 1 cast-iron skillet 12-inch
- 2 rimmed baking sheet pans
- 1 mixing bowl Large
- 1 chef's knife
- 1 cutting board
Ingredients
Ingredients for the Burgers:
- 2 pounds ground beef (80% lean, 20% fat ratio)
- 2 tbsps garlic powder
- 2 tbsps onion powder
- 2 tbsps kosher salt
- 1 tbsp black pepper Freshly ground
- 8-10 dashes Worcestershire sauce
- 1/4 cup barbeque sauce (Favorite brand)
- 2 tbsps Italian flat-leaf parsley Finely chopped
- 10 tbsps butter Unsalted (1 stick plus 2 tablespoons)
- 1 cup Monterey Jack cheese Shredded
- 1 large heirloom tomato Sliced thick
- 1/2 red onion Thinly sliced
- 2 cups mixed greens
- 4 pretzel buns
Ingredients for the Roasted Sweet Potato Wedges:
- 2 large sweet potatoes Peeled and cut into thick wedges
- 1/4 cup vegetable oil
- 2 tbsps light brown sugar
- 1 tbsp kosher salt
- 1 tsp black pepper Freshly ground
Instructions
- Preheat oven to 450°F.Start adding ground beef, garlic powder, onion powder, kosher salt, freshly ground black pepper, Worcestershire sauce, barbecue sauce, and Italian flat-leaf parsley.Using a fork, mix all the ingredients without over-mixing. You want everything to be combined evenly through the meat. Gently pat the mixture into the bowl, using your hands to score the meat into 4 sections. This helps to ensure the burgers are relatively the same size. Take one section and make a nice patty with your hands. Using your thumb, push down in the center to form a dimple. This will ensure they cook evenly.In a preheated cast-iron skillet over medium-high heat, melt and swirl 2 tablespoons of butter all over the bottom of the pan. The objective is to form a nice crust on both sides of the burgers.Set all 4 patties into the cast-iron skillet. After about 6 minutes (these burgers are pretty thick), flip them and add 2 more tablespoons of butter to the center of the pan to help form a crust on the other side. Remember, flip the burgers one time. Cook for another 5-6 minutes. Transfer the cooked burgers to a sheet pan and cover with foil to keep warm.Start by covering a sheet pan with foil. Before using the same skillet, use a paper towel and wipe out some of the burnt bits on the bottom. Over medium heat, melt 2 tablespoons of butter and swirl it all over the skillet. Once the butter has melted, add the pretzel buns to the skillet. Allow them to absorb the butter and toast for 1-2 minutes. Transfer the toasted buns to the covered sheet pan. Repeat for the remaining two buns.While the burgers cook, add the vegetable oil and sweet potato wedges, and toss to combine. In a small mixing bowl, add 2 tablespoons brown sugar, 1 tablespoon kosher salt, and 1 teaspoon freshly ground black pepper.Spread the sweet potato wedges on the baking sheet, sprinkle with the seasoning blend, and toss to coat. Cook for 20-25 minutes, turning halfway (15 minutes), until the outside is caramelized and the inside is fork-tender. Transfer the potatoes to a large serving bowl. While hot, sprinkle with kosher salt to taste and garnish with Italian flat-leaf parsley.Set the oven to the broil position:Divide the shredded Monterey cheese evenly among the four burgers. Place under the broiler to melt. Watch it closely for 1-2 minutes.I sliced up my favorite toppings: mixed greens, heirloom tomatoes, and thinly sliced red onions. It's time to build the burgers. Nice toasty buns, delicious, perfectly cooked burgers, then the toppings. Finally, the roasted sweet potatoes.There you have it: my Burgers with Roasted Sweet Potato Wedges.
Notes
https://lindalouhamel.com/2019/07/10/summer-time-flowers-and-herbs/
https://lindalouhamel.com/2014/06/13/my-tomato-caprese-burgers/
