Blue cheese burgers with sweet potatoes fries, such a yummy dinner for two!
It’s time to sound the fire alarms, and not just because that’s what happens every time I use a grill pan indoors.
Blue Cheese Burgers with sweet potato fries for Jessica!
My friend Jessica makes fabulous burgers. I wanted to make her a trashed up blue cheese burger to stuff her face with in between late-night baby feeding sessions. And then I perfected sweet potato fries for her, because it’s my love language. Baked fries are for the birds. These babes are all for you, Jess.
If you’ve never had blue cheese on a burger, especially as a creamy sauce, then get ready to meet your new favorite burger! Yes, bacon is also welcome on this blue cheese burger…that would make it a delicious bacon blue cheese burger!
Crisper sweet potato fries can not be found in all the lands. These are the crispiest. Also: the BEST. Seriously, c-r-i-s-p-y. If you make them and follow the directions, you will send me love letters about how you and crispy make-at-home fries have been reunited forever.
And then you’ll tell me all about how you eat them all day long, and then things get a little weird cuz I’m going to worry about your arteries with all the French fry eating, and so I’ll reply with a ‘worried about you/ thinking about you e-card.’ BUT: blue cheese dip!
Over-achiever? Make my homemade brioche buns to use in this recipe!
- For the burgers:
- 3/4 pound ground beef (at least 15% fat)
- 1 large egg
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- freshly ground black pepper
- 1 cup crumbled bleu cheese
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 buns
- 2 lettuce leaves
For the fries:
- 1 pound thin sweet potatoes (works best for fry-shapes)
- 4 cups canola oil
- 1/2 cup cornstarch
- 1/2 cup sparkling water
- salt to taste
- In a small bowl, combine the ground beef, egg, paprika and salt. Mix together with your hands, and then divide in half. Shape into two patties, pressing down a small indention in the middle to prevent puffiness during cooking.
- In a small non-stick skillet, add the thinnest coat of oil for cooking the burgers. Cook the burgers for about 10 minutes each side, on medium-high heat. Once you flip the burgers once, it's helpful to cover the skillet with vented foil to help it cook all the way through without burning the outside.
- Let the patties rest.
- Meanwhile, combine the bleu cheese, mayo and sour cream. Mix well.
- Slice the buns and lettuce, and build your burger.
- Now, make the fries! Slice the (unpeeled) sweet potatoes into French fry shapes (about 1/4" wide and 4-5" long). Heat the oil in a 2-quart skillet over high heat until it reaches 375.
- In a small bowl, add the cornstarch. Slowly whisk in the sparkling water, scraping the bottom as you go. Dunk all of the sweet potato fries in this mixture, and let them drain on a rack.
- Drop handfuls of the sweet potatoes in the oil at a time, and stir with a fork to break up any clumps every so often. Fry them until they begin to brown on the outside, and when stirring, you can tell they're firm, not limp. It should take 10-12 minutes per batch. Don't be afraid to turn up the heat to keep the oil up to temperature.
- Drain each batch of sweet potatoes on a paper towel-lined plate, and sprinkle with salt immediately. Welcome to the crispiest French fries in the world. Serve with the burger.
Amount Per Serving: Calories: 1631Total Fat: 102gSaturated Fat: 33gTrans Fat: 2gUnsaturated Fat: 61gCholesterol: 324mgSodium: 2272mgCarbohydrates: 103gFiber: 10gSugar: 20gProtein: 74g