Sweet Thai Chili Bacon Burgers
with Ginger Scallion Aioli, Crispy Onions & Sweet Potato Wedges
Our chefs believe creating the perfect patty is like writing a hit song: Pack it with the right ingredients and it sings. Tonight’s patties open with ground beef, then build to a stunning chorus thanks to ginger, garlic, and soy sauce. And if you’re looking for that key change, we’ve got the sauce for you—a creamy ginger scallion aioli, sweet Thai chili sauce and crispy fried onions. This meal wouldn't be complete without a side of sweet potato wedges to dip into any extra aioli. Now that’s a Top 40 burger!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Sweet Potatoes
2 unit
Scallions
1 thumb
Ginger
1 clove
Garlic
4 tablespoon
Mayonnaise
(Contains Eggs)
2 tablespoon
Soy Sauce
(Contains Soy, Wheat)
10 ounce
Ground Beef
2 unit
Potato Bun
(Contains Wheat, Soy)
1 ounce
Sweet Thai Chili Sauce
1 unit
Crispy Fried Onions
(Contains Wheat)
4 ounce
Bacon
Not included in your delivery
Cooking Oil
Sugar
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut sweet potatoes into 1⁄2-inch-thick wedges. Toss on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack until tender and slightly crispy, 25-30 minutes.
• Meanwhile, trim and mince scallions, separating whites from greens. Peel ginger and grate using a zester or the small holes of a box grater until you have 3⁄4 tsp (11⁄2 tsp for 4 servings). Peel and mince or grate garlic.
Heat a large dry pan over medium- high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer to a paper-towel-lined plate. Wipe out pan.
• In a small bowl, combine mayonnaise, scallion greens, 3⁄4 tsp soy sauce, 1⁄4 tsp grated ginger, 1⁄4 tsp sugar, and a pinch of garlic (use 11⁄2 tsp soy sauce, 1⁄2 tsp ginger, and 1⁄2 tsp sugar for 4 servings).
• In a large bowl, gently combine beef*, scallion whites, half the remaining soy sauce (all for 4 servings), remaining grated ginger, and remaining garlic. • Form into two patties (four patties for 4), each slightly wider than a burger bun.
• When sweet potatoes have 10 minutes left, 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. • While burgers cook, halve and toast buns.
Use pan used for bacon here.
• Spread cut sides of buns with aioli (save some for dipping), then fill with patties, chili sauce, and crispy fried onions. • Divide burgers and sweet potato wedges between plates. Serve with remaining aioli on the side for dipping.
Fill buns with patties, bacon, chili sauce, and crispy fried onions.
Ground Beef is fully cooked when internal temperature reaches 160°.
Bacon is fully cooked when internal temperature reaches 145°.
