Great for Grilling

Smoky Cheeseburgers

with Elote-Style Sweet Potatoes

35 MIN

4 Servings

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From the Test Kitchen

To pair with ancho ketchup-smothered cheeseburgers, we’re serving a zesty Mexican-inspired side. Spiced sweet potatoes are drizzled with tangy lime mayonnaise, then garnished with crumbly Cotija cheese—a nod to the seasonings of elote-style corn.

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Nutrition

PER SERVING
Calories

890 Cals (est.)

View Full Nutrition

fresh

ingredients

1⅛ lbs Ground Beef
1 Lime
1½ lbs Sweet Potatoes
4 oz Monterey Jack Cheese
¼ cup Panko Breadcrumbs
3 Tbsps Ketchup
2 oz Pickle Chips
2 Tbsps Grated Cotija Cheese
¼ cup Mayonnaise
1 Tbsp Ancho Chile Paste
1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
4 Potato Buns

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare & roast the sweet potatoes:

If you’re grilling, preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Place an oven rack in the center of the oven, then preheat to 450°F. Line a sheet pan with aluminum foil. Wash and dry the fresh produce. Halve the sweet potatoes crosswise, then cut lengthwise into 1-inch-wide wedges. Place on the sheet pan. Drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat. Arrange in an even layer. Roast 27 to 29 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients:

While the sweet potatoes roast, thinly slice the Monterey Jack cheese. Halve the buns. Halve the lime crosswise. To make the ancho ketchup, in a bowl, combine the ketchup and chile paste.

3 Form & cook the patties:

In a medium bowl, combine the beef and breadcrumbs; season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into four 1/2-inch-thick patties; transfer to a plate.

STOVE: In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties and cook 4 to 5 minutes on the first side, or until browned. Flip the patties (carefully, as the oil may splatter). Evenly top with the sliced Monterey Jack cheese. Loosely cover the pan with aluminum 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 plate. Carefully drain off and discard any excess oil from the pan.
GRILL: Lightly oil the patties on both sides. Grill 6 to 7 minutes on the first side, or until browned. Flip and continue to grill 4 minutes. Evenly top with the sliced Monterey Jack cheese. Continue to grill 2 to 3 minutes, or until the cheese is melted and the patties are cooked through. Transfer to a plate.

4 Toast the buns & assemble the burgers:

STOVE: Working in batches if necessary, add the 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.
GRILL: Grill the buns, cut side down, 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.

Assemble the burgers using the toasted buns, cooked patties, ancho ketchup, and pickle chips.

5 Finish & serve your dish:

In a bowl, combine the mayonnaise and the juice of both lime halves. Season with salt and pepper to taste. Serve the burgers with the roasted sweet potatoes on the side. Top the sweet potatoes with the lime mayonnaise and Cotija cheese. Enjoy!