22 March, 2012

Burger with Carmelized Onions and Gouda with Sweet Potato Wedges

Since taking the job at Restaurant Alba and not going into work until 4pm, I have started preparing my boyfriends lunches... and dinners.  Yesterday I made some simple burgers which were consumed before I could take photos.  This recipe takes about an hour to make.

Man Burger with Carmelized Onions and Gouda
with Grilled Sweet Potato Wedges

1 lb ground beef (I used 90/10)
1 yellow onion, diced
1 tbls Worcestershire
1/2 tsp onion powder
1/2 tsp garlic powder
a few drops liquid smoke
1 sweet onion, thickly sliced
1/4 cup Brown sugar
2 Sweet potatoes, cut into wedges
2 tbsl butter, 
1 tbsp olive oil
ground pepper
sea salt
Gouda cheese

Vienna Rolls, purchased

Preheat grill, med heat.  Leave one burner off.

Mix beef, yellow onion, worcestershire, onion and garlic powder, and liquid smoke together and form into large patties.  Apply a liberal coating of freshly ground black pepper to both sides of each patty (don't be shy with the pepper!) 

In a bowl, toss the sweet potato wedges with olive oil and a generous amount of seasalt (about 1 tbsp).
Add sweet potato wedges to grill over med heat.  They will need about 45 minutes, depending on how thick the wedges are.  Flip them over after 20 minutes.

When flipping the sweet potato, it's time to add the sweet onions to the grill.  You will need a pan safe for the grill (I had a circular heat safe pan) Add the butter and onions to pan, and plan on grill over the burner that is turned off.  Wait a few minutes for the butter to melt, and stir in the brown sugar.  Let the onions caramelize, stirring fairly often.  Keep an eye on them, you don't want the butter and onion to burn.

When the potatoes are getting soft and the onions a deep tan color, add the burgers to the grill, and flip only one time.  Do NOT press down on the burger with a spatula to speed cooking, this releases the juices and makes for a drier burger.  Top with gouda cheese to melt.  

Toast the vienna rolls if you like, and when finished, top the burgers with the caramelized onion and serve with sweet potato wedges.  Enjoy!

I will be posting the recipe for 
Crusted Pork Tenderloin 
with Pineapple-Papaya Guayabo Salsa tomorrow!

1 comment:

  1. By the way, I got cussed out by the chef where I work for adding brown sugar to the onions to caramelize them. Apparently that is a culinary no-no... you're supposed to let them caramelize in their own in their own sugars. Hey, I didn't know!