This burger features avocado-tomato mix, bacon, cheddar and sweet potato fries for a delicious contrast in flavors.
Featuring four of our herb mixes: Chili & Black Pepper Seasoning, Texan Steak Rub, Rosemary Dipper and Patatas Bravas Dip.
3 - 4 Servings
30 min
Chili Burger with Sweet Potato Fries
Ingredients
1 lb
ground beef
2 tbsp.
Texan Steak Rub
8 slices
bacon
8
cherry tomatoes
1
small red onion
1
avocado
1 tsp.
Chili & Black Pepper Seasoning
sea salt, to taste
4
sweet potatoes
1 tbsp.
Rosemary Dipper
4 slices
cheddar cheese
8
lettuce leaves
4
hamburger buns
1\/4 cup
Patatas Bravas Dip
1\/3 cup
Bonsecco EVOO
Preparation
- Mix the ground beef with Texan Steak Rub and mold into four burgers. Place in the fridge.
- Prepare the bacon according to package instructions.
- Quarter the cherry tomatoes and slice the red onion into rings. Mix red onion and cherry tomatoes with mashed avocado and season with the Chili & Black Pepper Seasoning and sea salt.
- Peel the sweet potatoes and slice into fries. Mix the fries with 1 Tbsp EVOO and the Rosemary Dipper. Heat the grill or oven to 400°F and cook for at least 30 minutes, turning once.
- Make the Patatas Bravas dip using 1/3 cup of water. Add remaining EVOO.
- Halve the buns and grill until lightly browned and toasted (about 2 minutes). Grill the burgers for 3 minutes per side. Add a cheddar slice to the burgers and continue grilling until the cheese has melted. Remove from grill.
- Assemble each burger with lettuce and avocado-tomato mix and finish with the crispy bacon.
- Serve burger with the sweet potato fries and Patatas Bravas Dip.
