Craft

Blackened Cajun Burger

with Roasted Sweet Potatoes & Spicy Ketchup

45 MIN

+$6.99/serving 4 Servings

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with Prime Ground Beef

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 mustard relish and sweet caramelized onions.
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Nutrition

PER SERVING
Calories

1200 Cals (est.)

View Full Nutrition

fresh

ingredients

24 oz Usda Prime Ground Beef
4 Challah Buns
1½ lbs Sweet Potatoes
1 Tbsp Cajun Spice Blend (Smoked Paprika, Ground Yellow Mustard, Onion Powder, Garlic Powder, Whole Dried Oregano, Whole Dried Thyme & Cayenne Pepper)
2 Red Onions
1 bunch Parsley
2 Tbsps Hot Sauce
4 oz White Cheddar Cheese
3 Tbsps Ketchup
1 Tbsp Apple Cider Vinegar
¼ cup Sweet Pickle Relish
¼ cup Mayonnaise
4 tsps Honey
¼ cup Dijonnaise

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients

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 onions. Thinly slice the cheese. Halve the buns. Roughly chop the parsley leaves and stems. In a bowl, combine the pickle relish and dijonnaise. 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 and pepper. Toss to coat and arrange in an even layer. Roast 28 to 30 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

3 Caramelize the onions

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onions; season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until lightly browned and softened. Add the honey 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 four 1/2-inch-thick patties. Season with the spice blend on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned 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 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.

5 Toast the buns & serve your dish

Working in batches, 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, mustard relish, cooked patties, and caramelized onions. Serve the burgers with the roasted sweet potatoes and spicy ketchup on the side. Garnish the sweet potatoes with the chopped parsley. Enjoy!