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To give these smoky burgers a deliciously rich, rustic twist, beef patties are topped with layers of barbecue mayo, tangy pickles, and crispy fried onions. To round out the hearty dish, 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.
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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 1 tablespoon of 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.
Meanwhile, thinly slice the scallions. Peel and roughly chop 2 cloves of garlic. Halve the buns. In a bowl, combine the mayonnaise and barbecue sauce.
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.
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. 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.
Working in batches if necessary, add the buns, cut side down, to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil). 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 scallion sour cream on the side. Enjoy!
Tips from Home Chefs