Mesa Burgers With Sage Aioli and Spicy Chips

yum yum yum! i used the sage aioli in this recipe on Recipe #100003 & 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 Recipe #100003 is what led me to finally use your recipe without realizing it. lol

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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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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.

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I can't imagine this meal without any of its individual parts. It all just works so beautifully and deliciously together. I adored the aioli even though I used very lowfat mayo. I made the burgers up hours in advance. That allowed the zucchini to lose it's moisture so if you also make them up ahead, be sure to place the raw burgers on a tray that will collect the draining juices. I had no trouble then broiling the burgers. I could easily become addicted to the baked version of the sweet potato chips. The added cayenne puts them over the top. I coated them with just 2tsp of oil and they crisped up just fine. This is definitely a winner recipe, Sue L. Congratulations!

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I loved tis recipe.It's quick and different and it gets in some of my zucchni!! Brenda 1940

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For the burgers I used ground turkey. Followed it exactly and pan fried it because I can`t see how it would have grilled and stayed together.They very very soft before cooked. It pan fried very nicely and took about 3 minutes per side. I did top it with cheese. The Aioli was creamy good! I loved the garlic. Perfect amount. I fried 1 large onion in just 2 tablespoons butter didn`t need the oil. Served the burgers on onion rolls. But I end up taking the roll off and just eating the burger topped with cheese, onions and aioli. As for the chips I decided to bake them for 20 minutes then tried to flip them they were very soft so they were hard to flip.These do need to be baked till almost browned to be crisp. We did not eat the chips.I think these would be much better if deep fried. I had a hard time rating this being it is a RSC contest recipe and needing all 5 of the ingredients (sweet potatoes being 1 of them)to make a dish. But the Aioli made these burgers pretty good. You can`t go wrong with all that garlic!

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Excellent combination of flavours, colours and textures; this is the best burger I've ever had. The sweet potato chips are just delicious, and their sweetness goes wonderfully with the sage and garlic of the aioli. I will make this often.

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Very nice chicken burgers, if a bit damp. I'm a garlic lover, and I think the sage aioli was excellent! I cooked the burgers inside in a nonstick frying pan and they handled fairly well. I had the sweet potato sliced really thinly (I have one of the gadgets that do potato chips and used it) and found 20 minutes in the oven was too long to wait before flipping. The sweet potato chips went really well with the sage aioli. Vampires definitely should beware. Good luck in the contest!

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"Garlic Fusion" is what I would call this recipe in every loving sense of the word. The flavor blew me away! I made both the sage Aioli and the patties in the morning and put them in the fridge for the day. The patties were quite soft but still were managable in the skillet and firmed up during cooking.. I did not have fresh sage so used dry The Sweet potato chips were baked on a pizza stone. They did not get crisp but had a nice texture and complimented the burger. I sprinkled the cayenne on them when I flipped them half way through baking.Great having carmelized onions -I'll double the amount next time. When everything was put together the flavors complimented each other perfectly - hence Garlic Fusion! Oh - I added mushrooms to the pan. Thanks whoever you are for a winning burger.

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