Smoky Cheeseburgers with Elote-Style Sweet Potatoes

Ingredients

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  • 1⅛ lbs Ground Beef
  • 4 Potato Buns
  • 1 Lime
  • 1½ lbs Sweet Potatoes
  • 4 oz Monterey Jack Cheese
  • 1¼ cups Panko Breadcrumbs
  • 3 Tbsps Ketchup
  • 2 oz Pickle Chips
  • 2 Tbsps Grated Cotija Cheese
  • ¼ cup Mayonnaise
  • 1 Tbsp Ancho Chile Paste
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin, & Dried Mexican Oregano)

 

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1.If you’re grilling, preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Place an oven rack in the center of the oven, then preheat to 450°F. Line a sheet pan with aluminum foil. Wash and dry the fresh produce. Halve the sweet potatoes crosswise, then cut lengthwise into 1-inch-wide wedges. Place on the sheet pan. Drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat. Arrange in an even layer, skin side down. Roast 27 to 29 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

 

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2.While the sweet potatoes roast, thinly slice the Monterey Jack cheese. Halve the buns. Halve the lime crosswise. To make the ancho ketchup, in a bowl, combine the ketchup and chile paste.

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3.In a medium bowl, combine the beef and half the breadcrumbs (you will have extra breadcrumbs). Season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into four 1/2-inch-thick patties; transfer to a plate.

STOVE: In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the patties and cook 4 to 5 minutes on the first side, or until browned. Flip the patties (carefully, as the oil may splatter). Evenly top with the sliced Monterey Jack cheese. Loosely cover the pan with aluminum foil; cook 4 to 5 minutes, or until the cheese is melted and the patties are cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Carefully drain off and discard any excess oil from the pan.
GRILL: Lightly oil the patties. Grill 6 to 7 minutes on the first side, or until browned. Flip and continue to grill 4 minutes. Evenly top with the sliced Monterey Jack cheese. Continue to grill 2 to 3 minutes, or until the cheese is melted and the patties are cooked through. Transfer to a plate.

 

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4.STOVE: Working in batches if necessary, add the buns, cut side down, to the pan of reserved fond. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.
GRILL: Grill the buns, cut side down, 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.

Assemble the burgers using the toasted bunscooked pattiesancho ketchup, and pickle chips.

 

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5.In a bowl, combine the mayonnaise and the juice of both lime halves. Season with salt and pepper to taste. Top the roasted sweet potatoes with the lime mayonnaise and Cotija cheese. Serve the burgers with the finished sweet potatoes on the side. Enjoy!

 

To pair with ancho ketchup-smothered cheeseburgers, we’re serving a zesty side of Mexican-spiced sweet potatoes topped with tangy lime mayo and crumbly Cotija cheese—a nod to the seasonings of elote-style corn.

 

One Comment Add yours

  1. mistimaan说道:

    Nice recipe

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