Sweet Chili Pineapple Burgers
with Sweet Potato Wedges & Chili Mayo
- Eggs
- Wheat
These juicy babies comes straight from our Burger Lab (wouldn't you like to know the address?) with a succulent one-two punch of sweetness: sweet-hot pineapple mayo and golden roasted sweet potato fries—both perfect complements to a savory beef burger.
Ingredients
1 tablespoon
Fry Seasoning
2 ounce
Sweet Thai Chili Sauce
15 ounce
Ground Beef
2 unit
Sweet Potato
4 tablespoon
Mayonnaise
(Contains: Eggs)
2 unit
Brioche Buns
(Contains: Wheat)
1 unit
Tomato
1 teaspoon
Sriracha
4 ounce
Pineapple
Not included in your delivery
2 teaspoon (tsp)
Salt
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Cut sweet potatoes into ½-inch-thick wedges.
Toss sweet potatoes on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 18-20 minutes.
Meanwhile, drain pineapple and mince. Thinly slice tomato into rounds.
In a large bowl, combine beef*, Fry Seasoning, salt (we used ½ tsp; 1 tsp for 4 servings), and pepper. Form into two patties (four patties for 4), each slightly wider than a burger bun.
Heat a drizzle of oil in a large pan over medium-high heat. Add patties and cook to desired doneness, 3-5 minutes per side.
Meanwhile, in a small bowl, combine pineapple, mayonnaise, Sriracha, and chili sauce.
Halve and toast buns.
Arrange patties on bottom buns; spread with as much chili mayo as you like. Top with tomato slices and close to form burgers.
Divide burgers between plates. Serve with sweet potato wedges and any remaining chili mayo on the side for dipping.
