Sweet Thai Chili Bacon Burgers with Ginger Scallion Aioli and Sweet Potato Wedges

These burgers are a flavor explosion: savory beef patties seasoned with ginger, garlic and soy sauce, topped with crispy bacon, sweet Thai chili sauce and crunchy fried onions. A creamy ginger scallion aioli ties it all together.

Serve alongside roasted sweet potato wedges for a satisfying meal that’s sure to become a new favorite. The aioli doubles as a dipping sauce for the wedges, making every bite delicious.

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Ingredients

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1.12 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

2 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 unit Potato BunsView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Cut sweet potatoes into ½-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.
2. 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 ¾ tsp (1½ 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.
3. In a small bowl, combine mayonnaise, scallion greens, ¾ tsp soy sauce, ¼ tsp grated ginger, ¼ tsp sugar and a pinch of garlic (use 1½ tsp soy sauce, ½ tsp ginger and ½ tsp sugar for 4 servings). Set aside.
4. 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.
5. 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 patties cook, halve and toast buns.
6. 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.

Recipe Tips

FAQ

Can I use ground turkey or chicken instead of beef?

Yes, you can substitute ground turkey or chicken. Keep in mind that the cooking time may vary slightly and the patties may be less juicy.

Can I make the aioli ahead of time?

Absolutely! The ginger scallion aioli can be prepared up to a day in advance and stored in the refrigerator.

What can I use instead of sweet Thai chili sauce?

You can use sriracha mixed with a little honey or another sweet chili sauce. Adjust to taste.