Crispy Smash Burgers with Barbecue Sauce
These impressive-looking smash burgers, in collaboration with Heinz, are topped with julienned fried potatoes. Coat them with cornstarch before cooking because you want them to be very crispy, even if they contain a lot of water. Then, brush the meat patties with sweet and smoky barbecue sauce, and spread cream cheese on the buns for […]
Ingredients
- 1 sweet potato, peeled and cut into thin spirals or into sticks 1/4 inch (5 mm) thick
- 3 tbsp potato starch
- Vegetable oil, for frying
- 1/4 cup (60 ml) cream cheese, softened
- 1/2 small jalapeño chili pepper, seeded and chopped
- 6 oz (170 g) medium-lean ground beef
- Vegetable oil, for brushing
- 2 brioche hamburger buns
- 3 tbsp(45 ml) barbecue sauce (see note)
Instructions
- Preheat the oil in a deep fryer to 350°F (180°C). Place a wire rack over a baking sheet or line with paper towels.
- Plunge the sweet potato spirals into a large bowl of water. Let soak for 5 minutes. Drain and pat dry on a clean dishcloth. Place in a bowl. Sprinkle with the potato starch and toss to coat well.
- Fry half of the potato spirals at a time for 3 to 4 minutes or until golden and crispy. Watch out for splattering. Drain the fries on the prepared baking sheet. Season with salt. Keep warm in an oven preheated to 200°F (95°C).
These impressive-looking smash burgers, in collaboration with Heinz, are topped with julienned fried potatoes. Coat them with cornstarch before cooking because you want them to be very crispy, even if they contain a lot of water. Then, brush the meat patties with sweet and smoky barbecue sauce, and spread cream cheese on the buns for a rich, creamy texture. All that’s left to do is take a bite and try not to let anything fall out.