So by now you might have noticed that I am a big fan of comfort food. I love to cook comforting meals and thinking up ways to reinvent classic combinations is always fun. This week its burgers!
I serve these bun-free… you know… to make it healthy 🙂 I top mine off with blue cheese but you can use any kind you like. This combination is so tasty you don’t need the usual burger staple sauces like ketchup or mayo.
My secret to keeping the burgers really moist is adding grainy mustard into the burger mix. It helps to bind them and keep them moist. The little mustardy zing goes great with the blue cheese and kale too.
You can’t have a burger without fries… in my opinion. So I serve mine with crispy sweet potato fries and a sriracha dipping sauce. Getting your sweet potatoes actually crispy in the oven may have been tough before, but I guarantee if you follow my recipe they’ll turn out every time! (These ones may have been left a little too long…but they were still tasty!)
Blue Cheese Burgers with Crispy Kale
Sweet Potatoes & Sauce: (they take the longest so start these first!)
- Preheat your oven to 225C
- Take your peeled and sliced potatoes into a big bowl and cover with cold water. Let sit for at least an hour but you can also do this the night before and place in the fridge.
- Drain your potatoes and pat dry with a clean towel.
- Toss the potatoes in the arrowroot or cornstarch and then drizzle olive oil overtop. Sprinkle with a little salt.
- Place the sweet potatoes on a baking sheet and line up so there is space in between each piece. Don't crowd or they will steam.
- Bake in the oven for 20 minutes and then flip and continue cooking for another 10-15 minutes until crispy.
- Meanwhile make your sauce by combining all the ingredients and mix well together.
- Mix all your burger ingredients (save the cheese) in a bowl and form into patties. Put the patties in the fridge. You can make these a day in advance if you prefer.
- When ready, cook your burgers for 4 minutes on each side in a grill pan or frying pan over medium high heat.
- When you flip your burgers, place the cheese on the cooked side.
- Once cooked, let the burgers rest on the plate for about 5-8 minutes before serving.
- Place your kale on a baking sheet and "massage" the olive oil into the leaves.
- Sprinkle with salt.
- Place in the oven and cook for approx 10-15 minutes. Keep an eye on it. It doesn't take long for it to go from perfect to burnt!
Pile the kale on top of the burgers. I like to serve mine with roasted cherry tomatoes on the side.
*If you don't like sriracha you can substitute with chipotle powder or a minced whole chipotle in adobo sauce.