Mesa Burgers With Sage Aioli And Spicy Chips Recipes

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.

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.

Steps:

• First make the aioli sauce.
• Just add all the Aioli ingredients and whisk together.
• Chill for approximately 20 minutes.
• Then Lightly clean the Portobello mushrooms and remove the stems.
• Mix the Olive oil and Garlic and brush all over Mushrooms.
• Broil Mushrooms for 3-5 minutes with rib side down.
• Turn over and top with cheese.
• Broil an additional 3 minutes.
• Place on Hamburger bun and top with Aloe or anything you would prefer.
• Put on a bib as these burgers are extremely juicy.
• And enjoy.