MESA BURGERS WITH SAGE AIOLI AND SPICY CHIPS
Make and share this Mesa Burgers With Sage Aioli and Spicy Chips recipe from Food.com.
Provided by PalatablePastime
Categories Lunch/Snacks
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- 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.
Nutrition Facts : Calories 749.3, Fat 45.3, SaturatedFat 10.9, Cholesterol 174.6, Sodium 1177.7, Carbohydrate 58.3, Fiber 3.8, Sugar 8.9, Protein 29.2
BISON BURGERS WITH SPICY AIOLI
Burger and fries are iconic and delicious, but the bun and French fries are problematic for the paleo diet. Give this fast food favorite a complete makeover resulting in a lower-fat, low-carb and nutrient-dense dish. Use lean bison meat for the patty and eliminate carbs with an iceberg lettuce wrap. Serve these burgers with crunchy kale chips instead of calorie and fat-laden French fries.
Provided by Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 22
Steps:
- For the burgers: Heat the coconut oil in a large nonstick skillet set over medium heat. Cook the onions and garlic, stirring occasionally, until translucent, 3 to 4 minutes. Transfer to a large bowl and cool for 5 minutes.
- Add the bison, tomato paste, cumin, salt, black pepper and cayenne pepper to the onion mixture, and stir to combine. Form into four 1-inch-thick burgers. Place the skillet back over high heat, add the burgers and cook until an instant read thermometer registers 160 degrees F, 5 to 6 minutes per side. Remove from the pan and rest the burgers for 3 to 5 minutes.
- For the aioli: In a small bowl whisk together the mustard, tomato paste, yolk and garlic. While whisking continually, slowly drizzle in the canola and olive oils, until all the oil is incorporated and the mixture is thick and glossy. Whisk in the lemon juice and season with cayenne pepper and salt.
- Place each patty in a lettuce leaf, then top with tomato slices, shaved red onion and 2 teaspoons of the spicy aioli; wrap the burgers in the lettuce and serve with kale chips.
Nutrition Facts : Calories 443 calorie, Fat 33.6 grams, SaturatedFat 10.2 grams, Cholesterol 147 milligrams, Sodium 245 milligrams, Carbohydrate 6.2 grams, Fiber 1.4 grams, Protein 28.8 grams, Sugar 2.8 grams
ITALIAN SAUSAGE AND PEPPER BURGERS
Provided by Katie Lee Biegel
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large skillet over medium-high heat. Add the onions and peppers and saute until the onions are translucent and the peppers are tender, 6 to 8 minutes. Stir in the tomato paste and cook for 1 minute longer. Remove from the heat.
- Preheat an outdoor grill to medium high.
- Combine both sausages in a bowl. Form into 4 patties. Grill until cooked through, 4 to 5 minutes per side. Top each burger with some of the onions and peppers and 2 slices of cheese, cover the grill and cook until the cheese melts.
- In a bowl, add the mayo and pesto and stir to combine. Spread the rolls with the pesto mayo, add the burgers and banana peppers and serve immediately.
ASIAGO AIOLI
Make and share this Asiago Aioli recipe from Food.com.
Provided by Connie419
Categories < 15 Mins
Time 10m
Yield 1 1/4 cups
Number Of Ingredients 5
Steps:
- Crush the garlic.
- Add the egg and put in blender.
- Very slowly add the oil in a thin stream through the top of the blender, and stop blending when the oil has all been added.
- Add cheese and blend just long enough to combine well.
- Whisk in lemon juice by hand (Vinegar may be substituted).
Nutrition Facts : Calories 1607.3, Fat 176.8, SaturatedFat 25.1, Cholesterol 169.2, Sodium 61.6, Carbohydrate 5.3, Fiber 0.3, Sugar 0.7, Protein 5.8
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