Burgers w/Cheddar, Frizzled Onions & Smoky Sweet Potato Straws

By KeyIngredient

These burgers have a browned crust with a moist interior and lots of beefy flavour—just like ones off a diner’s sizzling-hot flat-top grill. Smoked salt and cayenne add zip to very crunchy strings of sweet potatoes.

Ingredients

• 1/2 lbs (750 g) lean ground beef
• Salt and freshly ground black pepper
• 2 tbsp (25 mL) butter, melted
• 2 large cooking onions
• 2 lbs (1 kg) sweet potatoes, or 2 very large
• 4 cups (1 L) peanut oil, much more if using
• an electric fryer
• 4 to 6 tbsp (60 to 90 mL) cornstarch
• or all-purpose flour, divided
• 1 tsp (5 mL) smoked salt
• 1/8 to 1/4 tsp (0.5 to 1 mL) cayenne
• 6 buns such as soft Kaisers
• 6 thin slices marble cheddar
• 3 to 4 leaves romaine lettuce
• 2 large tomatoes, thinly sliced

Preparation

Step 1

1. Form beef into 6 patties about ¾ inch (2 cm)
thick; lay on waxed paper. Generously season
both sides with pinches of salt and freshly
ground black pepper. Brush with melted
butter on both sides; butter congeals on cold
burgers. Cover and refrigerate until ready to
fry, up to a day.

2. Slice onions lengthwise into halves. Slice crosswise a scant ¼ inch (5 mm) thick; there should be 2 to 3 cups (500 to 750 mL). Peel and julienne sweet potatoes using a mandoline or food processor. Submerge potatoes in cold tap water for 15 minutes or up to half a day if refrigerated.

3. When ready to cook burgers, preheat oven to 300°F (150°C).

4. Fry burgers in batches or in 2 pans as needed. Heat a large frying pan, preferably cast iron coated with nonstick spray, over medium heat; add burgers without crowding. Fry for 8 to 10 minutes on first side. Turn; fry for another 8 to 10 minutes or until crusty. Keep warm in oven as needed.

5. Meanwhile heat oil in an electric fryer or wide deep frying pan (I use a cast-iron chicken fryer). Using a thermometer, heat oil to 350°F (180°C). Line a baking pan with several layers of paper towel; set aside. Spread some of the onion on another paper towel. Lightly season with pinches of salt and pepper; using a small sieve, lightly dust with some of the cornstarch. Toss to coat evenly. Season, dust and fry onions in batches for 2 to 3 minutes or until golden brown. Drain on lined baking pan; keep warm in oven.

6. Increase oil temperature to 375°F (190°C).

7. Drain and dry potatoes very well with a clean tea towel. Spread potato in batches on a paper towel; using a small sieve, lightly dust with some of cornstarch. Toss to coat evenly.

8. Deep fry potatoes for 2 to 3 minutes or until golden brown. Work in several batches as needed; do not overload oil. Meanwhile, mix smoked salt and cayenne. Drain on papertowel- lined baking pan; lightly season with smoked salt mixture. Keep warm in oven while finishing subsequent batches. Warm buns if you wish.

9. To serve, place cheddar, tearing as needed to fit, on burgers. Line bottom bun half with lettuce and tomato; top with burger and a heap of hot onions. (The heat from burger and onions melts cheese.) Place bun top at an angle. Accompany with a condiment assortment such as mayonnaise, mustard, ketchup, barbecue and chili sauces. Serve sweet potato straws on the side.


Makes 6 servings