Smoky BBQ Burgers

with Sweet Potato Wedges & Scallion Sour Cream

  • Group Created with Sketch.
    Time
    35 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 900 calories Group 22 Created with Sketch.
    Nutrition Label
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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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ingredients
Smoky BBQ Burgers with Sweet Potato Wedges & Scallion Sour Cream
Title
  • 1⅛ lbs Ground Beef
  • 4 Potato Buns
  • 1½ lbs Sweet Potatoes
  • 2 cloves Garlic
  • 2 Scallions
  • ½ cup Sour Cream
  • ¼ cup Mayonnaise
  • 2 oz Pickle Chips
  • ¼ cup Barbecue Sauce
  • ⅓ cup Crispy Onions
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
tried-and-true
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step-by-step
instructions
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 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. 

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

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

Make the scallion sour cream:
3 Make the scallion sour cream:

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. 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:

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! 

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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 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. 

2 Prepare the remaining ingredients:

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

Prepare the remaining ingredients:
Make the scallion sour cream:
3 Make the scallion sour cream:

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. 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:

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!