Smoky BBQ Burgers with Sweet Potato Wedges & Scallion Sour Cream

Smoky BBQ Burgers

with Sweet Potato Wedges & Scallion Sour Cream

35 MIN
4 Servings
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From the Test Kitchen

To give the classic burger a deliciously rich, rustic twist, smoky spiced patties are topped with layers of barbecue mayo, tangy pickles, and crispy fried onions. We’re serving a side of roasted sweet potato wedges with a homemade sour cream and onion-style dipper, which highlights aromatic scallions and garlic cooked until browned and tender.

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  • Nutrition
    PER SERVING
  • Calories
    870 Cals (est.)
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fresh
ingredients
Smoky BBQ Burgers with Sweet Potato Wedges & Scallion Sour Cream
Title
time-saving
tips & techniques
Sweet Potato
Garlic
Scallions
How To: Peel Garlic
Sour Cream
Mayonnaise
Pickle Chips
Barbecue Sauce
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare & roast the sweet potatoes:
1 Prepare & roast the sweet potatoes:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes into 1-inch-wide wedges. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, skin side down. Roast 28 to 30 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Prepare the remaining ingredients & make the barbecue mayo:
2 Prepare the remaining ingredients & make the barbecue mayo:

While the sweet potatoes roast, thinly slice the scallions. Peel and roughly chop 2 cloves of garlic. Halve the buns. In a bowl, combine the mayonnaise and barbecue sauce.

Make the dipping sauce:
3 Make the dipping sauce:

While the sweet potatoes continue to roast, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced scallions and chopped garlic; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until lightly browned and slightly softened. Transfer to a medium bowl and stir in the sour cream. Taste, then season with salt and pepper if desired. Wipe out the pan.

Form & cook the patties:
4 Form & cook the patties:

In a bowl, combine the beef and spice blend; season with salt and pepper. Gently mix to combine. Form the mixture into four 1/2-inch-thick patties. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the patties and cook 4 to 5 minutes per side (flipping carefully, as the oil may splatter), or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

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

Add the buns, cut side down, to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil). Working in batches if necessary, 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, barbecue mayo, cooked patties, pickles, and crispy onions. Serve the burgers with the roasted sweet potatoes and dipping sauce on the side. Enjoy! 

Tips from Home Chefs

Smoky BBQ Burgers

Prepare & roast the sweet potatoes:
1 Prepare & roast the sweet potatoes:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes into 1-inch-wide wedges. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, skin side down. Roast 28 to 30 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

2 Prepare the remaining ingredients & make the barbecue mayo:

While the sweet potatoes roast, thinly slice the scallions. Peel and roughly chop 2 cloves of garlic. Halve the buns. In a bowl, combine the mayonnaise and barbecue sauce.

Prepare the remaining ingredients & make the barbecue mayo:
Make the dipping sauce:
3 Make the dipping sauce:

While the sweet potatoes continue to roast, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced scallions and chopped garlic; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until lightly browned and slightly softened. Transfer to a medium bowl and stir in the sour cream. Taste, then season with salt and pepper if desired. Wipe out the pan.

4 Form & cook the patties:

In a bowl, combine the beef and spice blend; season with salt and pepper. Gently mix to combine. Form the mixture into four 1/2-inch-thick patties. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the patties and cook 4 to 5 minutes per side (flipping carefully, as the oil may splatter), or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

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

Add the buns, cut side down, to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil). Working in batches if necessary, 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, barbecue mayo, cooked patties, pickles, and crispy onions. Serve the burgers with the roasted sweet potatoes and dipping sauce on the side. Enjoy! 

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