Sweet Potato Burger with BBQ Sauce

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So, I’ve had this craving for a good burger for a very long time now. Most of my burger experiences have been either McDonalds or Burger King. Doesn’t matter that I haven’t eaten at either of them for almost 3 years now.

I am not much of a burger person usually. I find the ones available at restaurants almost too mass-produced. Food should always appear that it has been exclusively crafted for you. It should basically have that personal human touch when presented, when savoured. It should look like art on a plate with each element playing a role in the masterpiece and personally painted out by the chef.

The best way I could find something I liked was if I made it up myself. As they say..if you cannot find it elsewhere, make it yourself.

So, technically my burger isn’t a traditional burger. I have made use of Sweet potato wedges instead of a normal potato patty along with some Home-made BBQ sauce and caramelized onions.

You could call it a modified burger sandwich if you like.

Sweet Potato Burger with BBQ Sauce

Ingredients

2 Burger Buns

Butter – to brush

Rocket Leaves – a handful [I used Baby spinach leaves in mine from my window garden]

For the Potato Wedges

Sweet Potato: cut into ½ inch thick wedges – about 200 GMS

Salt

For the Spice Rub

Black pepper: 5-6 nos.

Chopped Basil leaves – 1-2 tablespoons [You could try coriander leaves if you like]

Coriander seeds: 1 teaspoon

Cumin seeds: 1 teaspoon

For the Caramelised Onions

Sliced Onions – 2 cups

Butter – 2 tablespoons

Sugar – ½ cup

For the Sweet BBQ Sauce

Finely Chopped Garlic – 4-5 cloves

Sliced Onion – 1 nos.

Apple Juice – ½ cup

Honey – 1 tablespoon

Tomato Ketchup – 2 tablespoons

Pomegranate Molasses – 1 tablespoon [optional]

Olive oil – 2 tablespoons

Sugar – 3-4 tablespoons

Chilli powder – ½ teaspoon

Tomato puree – 2 tablespoons

Method

For the Potato Wedges:

  • Crush all the spices in a mortar and pestle to a roughly ground powder.
  • In a baking tray, add the potato wedges and add a little olive oil.
  • Add in the spice rub made along with salt to season.
  • Rub the mixture onto to potatoes to coat everything evenly.
  • Bake in a pre-heated oven at about 130-140 degrees Centigrade for about 15-10 minutes or until a knife can pass through the potatoes and they aren’t too soft.

IMG_8639.JPG

For the Caramelised Onions

  • Heat the butter in a pan.
  • Add in the Onions and sauté for a couple of minutes or until pink and starting to cook.
  • Gradually – add in the sugar and keep mixing.
  • Once the sugar starts melting, keep stirring constantly.
  • You don’t want the sugar to form a hard caramel. You just need the onions well cooked in a sugar base.
  • After about 4-5 minutes, the onions should be done. Leave aside until needed for assembly.

For the BBQ Sauce

  • Heat the oil in a pan.
  • Add in the garlic and sauté for a few minutes until golden.
  • Add in the sliced onions and sauté until golden.
  • Add in the sugar, tomato puree, tomato ketchup, pomegranate molasses (these add a nice tang to the mix) and the chilli powder.
  • Stir for a minute.
  • Add in the apple juice now and if required, a little water.
  • Season with salt and a little black pepper (if you like).
  • You can even add in herbs like oregano or thyme – preferably fresh ones.
  • Cook until the sauce is a little gluggy. Keep aside until required.

For the Burger Buns

  • Cut the buns to create 2 halves.
  • Spread the top and bottom layers of the buns with butter.
  • If you have the leftover spice rub from the wedges, coat the buns in that mix.
  • Grill in a pre-heated oven for about 5 -7 minutes at about 140 degrees C.

IMG_8645

The Final Assembly

  • Layer the lower half of the burger bun with Rocket or baby spinach leaves.
  • Place the Potato wedges on them.
  • Next, add in a layer of the caramelised Onions on the wedges.
  • Spoon in a couple of tablespoons of the Sweet BBQ sauce on the onions.
  • Top with the upper half of the burger bun.
  • Serve hot.

Note: While I have given the quantities and estimates for the ingredients, always use your instinct and the eye when cooking. You might want to adjust a few things as per your own taste.

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