Description
Chipotle rosemary burgers topped with sweet potato fries, goat cheese, caramelized onions and aioli.
Ingredients
- FOR THE BURGERS:
- 1 pound Ground Beef
- 1 Tablespoon Chopped Fresh Rosemary Leaves
- 2 teaspoons Chipotle Powder
- Salt To Taste
- 1 Tablespoon Butter
- 1 whole Onion, Thinly Sliced
- 1 bag (15 Oz. Size) Alexia Sweet Potato Fries
- 4 whole Hamburger Buns
- Goat Cheese Crumbles, As Desired For Topping
- 1 whole Tomato, Sliced
- FOR THE AIOLI:
- 1 cup Mayonnaise
- 2-½ teaspoons Lemon Juice
- 3 whole Cloves Garlic, Minced
- ½ teaspoons Salt
- 1 teaspoon Black Pepper
Preparation
For the aioli:
Prepare the aioli ahead of time. Combine mayonnaise, lemon juice, garlic, salt and black pepper in a small bowl, mix well and cover. Refrigerate this for at least 1 hour before serving.
For the burgers:
Combine ground beef, rosemary, chipotle and salt then form into four 1/4 pound burgers.
Preheat the oven to 425ºF.
Caramelize the onions: In a skillet over medium heat, melt the butter. Add onions and cook over a low heat until translucent and slightly brown
Bake the sweet potato according to package directions. I bake mine a little longer for an extra crispy fry.
Place the burgers on a rimmed baking tray and bake them in the oven while the fries are baking. Flip them 7 minutes in. The heat is so high that about 15 minutes total is all you need. I like my burger medium so adjust your time according to personal preferences.
Assemble the burgers. Spread aioli over the cut sides of the bun and sprinkle with goat cheese. Add sliced tomato and caramelized onions to the bottom bun. Top with the burger and a handful of sweet potato fries. Add the top of the bun and dig in.
