These burgers happened because there’s always shredded Parm around and they make burgers crazy delish. You won’t find any carbs here (no burger bun). I’d rather “spend” them on the crispy creamy smoky fries, which bake while you get the burgers going and then it all culminates in a burger that feels like a lettuce-wrapped present from the gods of easy dinner. May they always shine their light on the Teigen-Legend household.
Ingredients
For the Sweet Potatoes
- 4 medium sweet potatoes (2 pounds), cut into 8 wedges each
- 3 tablespoons vegetable oil
- 1 teaspoon kosher salt
- ½ teaspoon smoked paprika
- ½ teaspoon freshly ground black pepper
For the Mayo and Burgers
- ½ cup mayonnaise
- 2 tablespoons Sriracha
- 1 tablespoon sweet pickle relish
- 1 ¼ pounds 80/20 ground beef (or even fattier, if that’s how you like it)
- 1 small carrot, peeled and finely grated
- 1 cup finely grated Parmigiano Reggiano cheese
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon canola oil
- 4 thick slices sharp cheddar cheese
- 8 large iceberg lettuce leaves
- Red onion and tomato slices for serving
Directions
1
Make the potatoes:
Preheat the oven to 425°F.
Toss the potatoes in the oil until coated, then add the salt, paprika, and pepper and toss to coat. Dump on a baking sheet, trying to have the cut sides down on the baking sheet (maximum crispiness alert).
2
Make the mayo:
Combine the mayo, 1 tablespoon of the Sriracha and the relish in a small bowl and chill until ready to use.
3
Make the burgers:
Gently combine the ground beef, carrot, parm, remaining 1 tablespoon Sriracha, salt, and pepper in a bowl. Form the meat into 4 patties.
Now that the oven is preheated, slide the potatoes into the oven and roast until golden and crispy, 25 minutes. During the last 10 minutes of potato toasting, preheat a large cast-iron skillet over medium-high heat. Add the oil to the pan and cook the burgers until charred on the outside, 4 to 5 minutes per side. During the last 2 minutes of cooking, put a slice of cheddar on top of each burger, cover the pan and cook until melted.
Stack each burger on a double layer of lettuce and top with the mayo sauce, tomato slices, and onions. Serve with the potato wedges.
I just made these burgers and fries tonight, and let me just tell ya’ll.. they’re EVERYTHING. The burgers are super flavorful, and the parm just makes everything come together perfectly. Do yourself a favor and make this. Thank you, Chrissy!
I think I have made these burgers 6 times now, they are so good. I am now a bunless burger AND sweet potato fry believer. Make this!!