Blackened Cajun Burger with Roasted Sweet Potatoes & Spicy Ketchup
Craft Burger

Blackened Cajun Burger

with Roasted Sweet Potatoes & Spicy Ketchup

40 MIN
$14.99/serving 2 Servings
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From the Test Kitchen

WHY WE LOVE THIS DISH
Our prime beef patties get deliciously bold flavor from a blend of zesty spices—like paprika, ground mustard, and cayenne pepper—commonly used in Cajun cuisine. We're covering them with melty cheddar, then layering them between toasted challah buns alongside tangy pickle ranch and a duo of caramelized and crispy onions.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    1050 Cals (est.)
fresh
ingredients
Blackened Cajun Burger with Roasted Sweet Potatoes & Spicy Ketchup
Title
  • 12 oz Usda Prime Ground Beef
  • 2 Challah Buns
  • 1 lb Sweet Potatoes
  • 1 Red Onion
  • 1 bunch Parsley
  • 1 Tbsp Ketchup
  • 1 Tbsp Hot Sauce
  • 3 Tbsps Ranch Dressing
  • 2 oz White Cheddar Cheese
  • 1 Tbsp Honey
  • 1 Tbsp Apple Cider Vinegar
  • ⅓ cup Crispy Onions
  • 2 Tbsps Mayonnaise
  • 2 Tbsps Sweet Pickle Relish
  • 1 Tbsp Cajun Spice Blend (Smoked Paprika, Ground Yellow Mustard, Onion Powder, Garlic Powder, Whole Dried Oregano, Whole Dried Thyme & Cayenne Pepper)
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
Prepare the ingredients
1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes into 1-inch-wide wedges. Halve, peel, and thinly slice the onion. Thinly slice the cheese. Roughly chop the parsley leaves and stems. Halve the buns. In a bowl, combine the pickle relish and ranch dressing. In a separate bowl, combine the ketchup, mayonnaise, and as much of the hot sauce as you'd like, depending on how spicy you'd like the dish to be.

Roast the sweet potatoes
2 Roast the sweet potatoes

Line a sheet pan with foil. Place the sweet potato wedges on the foil; drizzle with olive oil and season with salt, pepper, and the smoky spice blend. Toss to coat and arrange in an even layer, skin side down. Roast 26 to 28 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Caramelize the onion
3 Caramelize the onion

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil over medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until lightly browned and softened. Add the honey (kneading the packet before opening) and vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan.

Form & cook the patties
4 Form & cook the patties

Place the beef in a bowl. Season with salt and pepper. Gently mix to incorporate. Form the mixture into two 1/2-inch-thick patties. Season with the Cajun spice blend on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 4 to 5 minutes, or until browned. Flip the patties (carefully, as the oil may splatter) and evenly top with the sliced cheese. Loosely cover the pan with foil. Cook 4 to 5 minutes, or until the cheese is melted and the patties are browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a work surface. Carefully drain off and discard any excess oil. 

*The USDA recommends a minimum safe cooking temperature of 160°F for beef.

Toast the buns & serve your dish
5 Toast the buns & serve your dish

Add the halved 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. Assemble the burgers using the toasted buns, pickle ranch, cooked patties, caramelized onion, and crispy onions. Serve the burgers with the roasted sweet potatoes and spicy ketchup on the side. Garnish the potatoes with the chopped parsley. Enjoy!

Tips from Home Chefs

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Prepare the ingredients
1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes into 1-inch-wide wedges. Halve, peel, and thinly slice the onion. Thinly slice the cheese. Roughly chop the parsley leaves and stems. Halve the buns. In a bowl, combine the pickle relish and ranch dressing. In a separate bowl, combine the ketchup, mayonnaise, and as much of the hot sauce as you'd like, depending on how spicy you'd like the dish to be.

2 Roast the sweet potatoes

Line a sheet pan with foil. Place the sweet potato wedges on the foil; drizzle with olive oil and season with salt, pepper, and the smoky spice blend. Toss to coat and arrange in an even layer, skin side down. Roast 26 to 28 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Roast the sweet potatoes
Caramelize the onion
3 Caramelize the onion

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil over medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until lightly browned and softened. Add the honey (kneading the packet before opening) and vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan.

4 Form & cook the patties

Place the beef in a bowl. Season with salt and pepper. Gently mix to incorporate. Form the mixture into two 1/2-inch-thick patties. Season with the Cajun spice blend on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 4 to 5 minutes, or until browned. Flip the patties (carefully, as the oil may splatter) and evenly top with the sliced cheese. Loosely cover the pan with foil. Cook 4 to 5 minutes, or until the cheese is melted and the patties are browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a work surface. Carefully drain off and discard any excess oil. 

*The USDA recommends a minimum safe cooking temperature of 160°F for beef.

Form & cook the patties
Toast the buns & serve your dish
5 Toast the buns & serve your dish

Add the halved 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. Assemble the burgers using the toasted buns, pickle ranch, cooked patties, caramelized onion, and crispy onions. Serve the burgers with the roasted sweet potatoes and spicy ketchup on the side. Garnish the potatoes with the chopped parsley. Enjoy!

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