Sweet Thai Chili Burgers with Ginger Scallion Aioli, Crispy Onions & Sweet Potato Wedges

Step 1

• Adjust rack to top position andpreheat oven to 425 degrees. Washand dry produce.• Cut sweet potatoes into ½-inch-thickwedges. Toss on a baking sheet with alarge drizzle of oil, salt, and pepper.Roast on top rack until tender andslightly crispy, 25-30 minutes.

Step 2

• Meanwhile, trim and mince scallions,separating whites from greens. Peelginger and grate using a zester or thesmall holes of a box grater until youhave ¾ tsp (1½ tsp for 4 servings). Peeland mince or grate garlic.

Step 3

• In a small bowl, combine mayonnaise,scallion greens, ¾ tsp soy sauce, ¼ tspgrated ginger, ¼ tsp sugar, and a pinchof garlic (use 1½ tsp soy sauce, ½ tspginger, and ½ tsp sugar for 4 servings).

Step 4

• In a large bowl, gently combine beef*,scallion whites, half the remainingsoy sauce (all for 4 servings), remaininggrated ginger, and remaining garlic.• Form into two patties (four pattiesfor 4), each slightly wider than aburger bun.

Step 5

• When sweet potatoes have 10 minutesleft, heat a drizzle of oil in a largepan over medium-high heat. Addpatties and cook to desired doneness,3-5 minutes per side.• While burgers cook, halve andtoast buns.

Step 6

• Spread cut sides of buns with aioli(save some for dipping), then fillwith patties, chili sauce, and crispyfried onions.• Divide burgers and sweet potatowedges between plates. Serve withremaining aioli on the side for dipping. Ground Beef is fully cooked when internal temperaturereaches 160°.