Mesa Burgers With Sage Aioli and Spicy Chips

"If you hate garlic, don't even think of trying this recipe. Vampires not allowed."
 
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photo by PalatablePastime photo by PalatablePastime
photo by PalatablePastime
photo by Rita1652 photo by Rita1652
photo by Rita1652 photo by Rita1652
photo by Bergy photo by Bergy
Ready In:
1hr 20mins
Ingredients:
21
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. catalinacrawler
    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
     
  2. Geema
    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.
     
  3. Latchy
    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.
     
  4. sugarpea
    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!
     
  5. Brenda 1940
    I loved tis recipe.It's quick and different and it gets in some of my zucchni!! Brenda 1940
     
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I am a longtime member since 2002. While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com I may occasionally post something extra I have here. If you have questions, you can always contact me at contact@palatablepastime.com
 
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