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    You are in: Home / Recipes / Mesa Burgers With Sage Aioli and Spicy Chips Recipe
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    Mesa Burgers With Sage Aioli and Spicy Chips

    Mesa Burgers With Sage Aioli and Spicy Chips. Photo by Sue Lau

    1/4 Photos of Mesa Burgers With Sage Aioli and Spicy Chips

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    Sue Lau's Note:

    If you hate garlic, don't even think of trying this recipe. Vampires not allowed.

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    Units: US | Metric

    For the Burgers

    For the Sage Aioli

    Other Items


    1. 1
      Note on cooking time: you may be able to reduce the total amount of time spent cooking if you cook some items concurrently.
    2. 2
      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.
    3. 3
      Blend until smooth and creamy; set aside.
    4. 4
      Mix together ground meat, zucchini, beaten egg, sage, vinegar, garlic, salt and pepper.
    5. 5
      Form into 4 patties and refrigerate on waxed paper until time to cook.
    6. 6
      Peel sweet potatoes.
    7. 7
      Using a food processor or mandolin, shave potatoes on the thinnest setting (they should be about as thin as a potato chip).
    8. 8
      Heat oil to a depth of several inches in a large skillet or use a deep fryer.
    9. 9
      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).
    10. 10
      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.
    11. 11
      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).
    12. 12
      Drain on paper toweling, and immediately season with salt and a sprinkling of cayenne pepper.
    13. 13
      Heat 2 tablespoons butter and 1 tablespoon of oil in a large skillet.
    14. 14
      Cook onion slices over medium-low heat until caramelized; keep warm until needed.
    15. 15
      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.
    16. 16
      Plate burgers on toasted kaiser rolls with sage aioli, grilled onions, and a few sweet potato chips (or may have chips on the side).
    17. 17
      Using cheese on your burgers is optional, but I would recommend a sharp cheddar if you go with that.
    18. 18
      Any extra aioli may be refrigerated and used as a dip for crudites, cooked vegetables, etc.

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    Ratings & Reviews:

    • on December 11, 2008


      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

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    • on July 11, 2006


      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.

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    • on October 22, 2004


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)


    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:


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