Top with the burger and a handful of sweet potato fries. Add sliced tomato and caramelized onions to the bottom bun. Spread aioli over the cut sides of the bun and sprinkle with goat cheese. I like my burger medium so adjust your time according to personal preferences.Īssemble the burgers. The heat is so high that about 15 minutes total is all you need. Place the burgers on a rimmed baking tray and bake them in the oven while the fries are baking. I bake mine a little longer for an extra crispy fry. Add onions and cook over a low heat until translucent and slightly brownīake the sweet potato according to package directions. Add the sliced onions and cook, tossing, until they brown, about 2-3 minutes. To make the topping, heat the canola oil in a medium sauté pan. Shape mixture into 6 patties, about 3 oz. Refrigerate this for at least 1 hour before serving.Ĭombine ground beef, rosemary, chipotle and salt then form into four 1/4 pound burgers.Ĭaramelize the onions: In a skillet over medium heat, melt the butter. In a medium sized bowl, mix the veal, chopped mushrooms, breadcrumbs, garlic powder, onion powder, salt, pepper, and 2 teaspoons chopped parsley. Combine mayonnaise, lemon juice, garlic, salt and black pepper in a small bowl, mix well and cover.
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