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Beef Burger with Chili Mayo & Sweet Potato Crisps

Juicy beef burger topped with creamy chili mayo and caramelized onions.
Crunchy sweet potato crisps add sweet heat to every bite.
Warm, tangy, and bold flavors you’ll want again tonight.

dinner ⏱ 75 min 720 kcal / portion 45.0 g carbs / portion (estimated) eggglutenmilkmustard 🔗 Original source

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Beef Burger with Chili Mayo & Sweet Potato Crisps
v1 · rb0e705f985 20260727Z1751 Beef Burger 🎉 3 pieces onion olive oil to taste salt to taste 1 piece sweet potato pepper to taste curry powder to taste 1 piece garlic finely chopped 600 g ground beef 4 pieces aged cheddar slices romaine lettuce to taste leaves 🔪 peel and slice onion into fine strips 🍳 ⏱ 10 min sauté onions in olive oil over low heat then steam with lid closed 🍳 stir in maple syrup and white balsamic vinegar and reduce until almost all liquid evaporates 🌀 season the caramelized onions with salt 🍳 sauté finely chopped garlic in olive oil over low heat until translucent 🔥 roast cumin and nutmeg (mace) briefly, then deglaze with Tomami and cool 🌀 mix mayonnaise, sour cream, Sriracha, diced red chili, brown sugar, saffron, and a little lemon juice with the cooled garlic mixture 🌀 season the chili mayonnaise with salt and pepper 🔪 peel sweet potato and cut into crisps 🌀 deep-fry the sweet potato crisps in portions and season well with salt, pepper, and curry powder 🔥 preheat oven to 150°C top and bottom heat 🌀 season and shape ground beef into 4 patties 🍳 fry patties in very hot pans 90 seconds per side then top with aged cheddar 🔥 ⏱ 5 min bake patties with cheddar in the oven on a rack 🍳 halve buns, brush thinly with butter, and briefly toast in a pan until warm 🍽 spread chili mayo on the lower bun halves and top with romaine lettuce leaves 🍽 assemble burgers by adding patties with cheddar onto romaine then top with caramelized onions 🍽 spoon sweet potato crisps over the onions, put on the lid, and secure with a wooden skewer to serve 100 ml white balsamic vinegar 4 tbsp maple syrup 1 tsp tomami nutmeg (mace) to taste finely ground ground cumin to taste 4 tbsp mayonnaise 1 tsp sour cream 1 tsp sriracha hot chili sauce 1 piece red chili finely diced brown sugar to taste saffron to taste finely ground lemon juice to taste 4 pieces brioche bun butter to taste for brushing/toasting white balsamic vinegar, maple syrup salt tomami, nutmeg (mace), ground cumin salt pepper 0.05 pieces romaine lettuce brioche bun, butter 1 piece
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Preparation steps

  1. peel and slice onion into fine strips
  2. sauté onions in olive oil over low heat then steam 10 minutes with lid closed
  3. stir in maple syrup and white balsamic vinegar and reduce until almost all liquid evaporates
  4. season the caramelized onions with salt
  5. sauté finely chopped garlic in olive oil over low heat until translucent
  6. roast cumin and nutmeg (mace) briefly, then deglaze with Tomami and cool
  7. mix mayonnaise, sour cream, Sriracha, diced red chili, brown sugar, saffron, and a little lemon juice with the cooled garlic mixture
  8. season the chili mayonnaise with salt and pepper
  9. peel sweet potato and cut into crisps
  10. deep-fry the sweet potato crisps in portions and season well with salt, pepper, and curry powder
  11. preheat oven to 150°C top and bottom heat
  12. season and shape ground beef into 4 patties
  13. fry patties in very hot pans 90 seconds per side then top with aged cheddar
  14. bake patties with cheddar in the oven for about 5 minutes on a rack
  15. halve buns, brush thinly with butter, and briefly toast in a pan until warm
  16. spread chili mayo on the lower bun halves and top with romaine lettuce leaves
  17. assemble burgers by adding patties with cheddar onto romaine then top with caramelized onions
  18. spoon sweet potato crisps over the onions, put on the lid, and secure with a wooden skewer to serve

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