with Sriracha Lime Mayo and Sweet Potato Wedges
By Hello Fresh
Cooking Time: 35 mins
Nutrition: 930 Calories
- Dill Pickle- 1
- Garlic- 1 Clove
- Red Onion- 1
- Beefsteak Tomato- 1
- Sweet Potatoes- 18 oz
- Fry Seasoning- 2 tbsp
- Lime- 1
- Heinz Real Mayonnaise- 4 tbsp
- Sour Cream- 6 tbsp
- Sriracha- 2 tsp
- Ground Beef- 20 oz
- Cheddar Cheese- 4 slices
- Brioche Buns- 4
1 PREHEAT AND PREP Wash and dry all produce. Adjust rack to center position and preheat oven to 425 degrees. Thinly slice pickle; mince a few slices until you have 1 TBSP. Finely grate 1 clove garlic (use the other as you like). Halve and peel onion. Thinly slice one half; grate other half until you have 2 TBSP (save the rest for another use). Slice tomato into rounds.
2 ROAST SWEET POTATOES Cut sweet potatoes into 3-inch long and ½-inch-thick wedges. Toss on a baking sheet with a large drizzle of olive oil, 1 TBSP fry seasoning (save the rest for step 4), and a few large pinches of salt and pepper. Roast in oven until tender and browned, about 20 minutes.
3 MAKE SAUCE Meanwhile, zest ½ tsp zest from lime and place in a small bowl. Halve lime and squeeze 1 tsp juice into same bowl, then add Heinz mayonnaise, sour cream, minced pickle, and ½ tsp sugar. Stir to combine. Add sriracha to taste (it’s spicy). Season with salt and set aside.
4 SHAPE PATTIES In a large bowl, mix together beef, grated garlic, grated onion, remaining fry seasoning, and a few large pinches of salt and pepper. Divide into 8 pieces and shape each into a thin, flat patty that’s 2½- to 3-inches wide.
5 COOK BURGERS Heat a larg e drizzle of olive oil in grated garlic, grated onion, remaining fry seasoning, and a few large pinches of salt and pepper. Divide into 8 pieces and shape each into a thin, flat patty that’s 2½- to 3-inches wide.
6 ASSEMBLE AND SERVE Split buns in half. (TIP: If you’d like toast them in a toaster or in the oven.) Spread a little bit of sauce onto top halves of buns. Place stacked patties on bottom halves of buns, then top with tomato, sliced onion, and sliced pickle. Serve with sweet potatoes on the side and remaining sauce for dipping.