Prep 20 mins
Cook 1 hr
If you hate garlic, don't even think of trying this recipe. Vampires not allowed.
For the Burgers
- 1 lb ground chicken or 1 lb ground turkey
- 1⁄2 cup finely grated zucchini
- 1 egg, lightly beaten
- 1 tablespoon chopped fresh sage
- 1 tablespoon balsamic vinegar
- 2 cloves garlic, minced
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
For the Sage Aioli
- 1 cup mayonnaise
- 5 cloves garlic, peeled
- 2 tablespoons fresh sage
- 1 tablespoon extra virgin olive oil
- 2 teaspoons fresh lemon juice
- 4 split fresh kaiser rolls, toasted
- 4 slices sharp cheddar cheese (optional)
- 1 -2 large sweet potato
- cayenne pepper (amount to taste)
- 1 -2 large sweet onion, sliced (I like Vidalias)
- 2 tablespoons butter
- 1 tablespoon olive oil
- cooking oil (for deep frying; optional)
- Note on cooking time: you may be able to reduce the total amount of time spent cooking if you cook some items concurrently.
- Prepare aioli (you can do this ahead of time): place mayonnaise, cloves of garlic, fresh sage, olive oil, and fresh lemon juice in a small food processor or blender.
- Blend until smooth and creamy; set aside.
- Mix together ground meat, zucchini, beaten egg, sage, vinegar, garlic, salt and pepper.
- Form into 4 patties and refrigerate on waxed paper until time to cook.
- Peel sweet potatoes.
- Using a food processor or mandolin, shave potatoes on the thinnest setting (they should be about as thin as a potato chip).
- Heat oil to a depth of several inches in a large skillet or use a deep fryer.
- Cook sweet potato shavings in small batches until they are crisp (about halfway through cooking you may press them against the side of the fryer a little bit to reduce their flat shape).
- If you wish to bake your chips instead of frying them, place sweet potato shavings in a large plastic bag with several tablespoons of oil (just enough to coat) and shake bag gently until shavings are lightly covered with oil.
- Place shavings on an oiled baking sheet and bake at 350F for about 20 minutes, then turn chips and bake another 10 minutes or so or until crispy (watch them so they don't burn).
- Drain on paper toweling, and immediately season with salt and a sprinkling of cayenne pepper.
- Heat 2 tablespoons butter and 1 tablespoon of oil in a large skillet.
- Cook onion slices over medium-low heat until caramelized; keep warm until needed.
- Grill patties over medium-hot coals (make sure to use a fine mesh grate and oil it thoroughly to reduce sticking) or cook in a large skillet or griddle for 7-8 minutes per side or until cooked through.
- Plate burgers on toasted kaiser rolls with sage aioli, grilled onions, and a few sweet potato chips (or may have chips on the side).
- Using cheese on your burgers is optional, but I would recommend a sharp cheddar if you go with that.
- Any extra aioli may be refrigerated and used as a dip for crudites, cooked vegetables, etc.
yum yum yum! i used the sage aioli in this recipe on Chicken Breast With Roasted Red Pepper Sandwich & it came out so great! i saved this recipe a long time ago thinking "one of these days i have to try this" & its funny that taking your advice regarding Chicken Breast With Roasted Red Pepper Sandwich is what led me to finally use your recipe without realizing it. lol
These burgers are definitely 5*'s. I followed the directions exactly for both the burgers and the wonderful sage aioli, unfortunately omitting the sweet potato chips. The burger mix, using ground turkey, came together so easily and formed nice, tender patties. I did have a problem mixing the aioli. There wasn't enough of the mixture at the bottom of my blender for it to puree or blend the aioli. After several tries, I gave up and hauled out my stick blender. That worked fine and was able to chop up the sage and the garlic just fine. When serving the burgers I transgressed and added several components not suggested by Sue L...sliced avocados, sliced tomatoes and one or two pieces of crisply cooked bacon. It was a burger made in heaven...thanks SueL.
These burgers were fantastic, really loved the Sage Aioli, the sage made a difference. This is something I will do quite often. The zucchini keeps the burger nice and moist, but not too wet.