1/4 Photos of Mesa Burgers With Sage Aioli and Spicy Chips
1 hr 20 mins
Sue Lau's Note:
If you hate garlic, don't even think of trying this recipe. Vampires not allowed.
My Private Note
Units: US | Metric
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
- 1Note on cooking time: you may be able to reduce the total amount of time spent cooking if you cook some items concurrently.
- 2Prepare 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.
- 3Blend until smooth and creamy; set aside.
- 4Mix together ground meat, zucchini, beaten egg, sage, vinegar, garlic, salt and pepper.
- 5Form into 4 patties and refrigerate on waxed paper until time to cook.
- 6Peel sweet potatoes.
- 7Using a food processor or mandolin, shave potatoes on the thinnest setting (they should be about as thin as a potato chip).
- 8Heat oil to a depth of several inches in a large skillet or use a deep fryer.
- 9Cook 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).
- 10If 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.
- 11Place 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).
- 12Drain on paper toweling, and immediately season with salt and a sprinkling of cayenne pepper.
- 13Heat 2 tablespoons butter and 1 tablespoon of oil in a large skillet.
- 14Cook onion slices over medium-low heat until caramelized; keep warm until needed.
- 15Grill 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.
- 16Plate burgers on toasted kaiser rolls with sage aioli, grilled onions, and a few sweet potato chips (or may have chips on the side).
- 17Using cheese on your burgers is optional, but I would recommend a sharp cheddar if you go with that.
- 18Any extra aioli may be refrigerated and used as a dip for crudites, cooked vegetables, etc.
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Nutritional Facts for Mesa Burgers With Sage Aioli and Spicy Chips
Serving Size: 1 (325 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 749.3
- Calories from Fat 407
- Total Fat 45.2 g
- Saturated Fat 10.9 g
- Cholesterol 174.5 mg
- Sodium 1177.7 mg
- Total Carbohydrate 58.3 g
- Dietary Fiber 3.8 g
- Sugars 8.8 g
- Protein 29.2 g
The following items or measurements are not included: