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
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
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
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.
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.
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.