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

These Sweet Thai Chili Burgers bring together the bold flavors of ginger, garlic and soy sauce in a juicy beef patty. Topped with a creamy ginger scallion aioli, a drizzle of sweet Thai chili sauce and a crunch of crispy fried onions, every bite is a symphony of tastes and textures.

Serve these burgers alongside roasted sweet potato wedges for a complete meal that’s both satisfying and exciting. The sweet potatoes are perfectly seasoned and make a great side for dipping into any extra aioli.

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Ingredients

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

1 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

10 ounce Ground BeefView 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) Black PepperView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Cut sweet potatoes into ½-inch thick wedges. Toss with 1 tablespoon cooking oil, salt and pepper. Spread on baking sheet and bake for 20-25 minutes, flipping halfway, until golden and tender.
3. Meanwhile, grate ginger and mince garlic. In a small bowl, combine mayonnaise, half the ginger, half the garlic and a pinch of salt. Set aside.
4. In a large bowl, combine ground beef, soy sauce, remaining ginger, remaining garlic, 1 teaspoon sugar and a pinch of pepper. Mix gently and form into 2 patties, about ½-inch thick.
5. Heat a skillet or grill pan over medium-high heat. Cook patties for 4-5 minutes per side or until desired doneness. Season with salt and pepper.
6. Toast potato buns in the skillet or oven until lightly golden.
7. Spread ginger scallion aioli on the bottom bun. Place patty, then drizzle with sweet Thai chili sauce and top with crispy fried onions. Add top bun.
8. Serve burgers with sweet potato wedges and any remaining aioli for dipping.

Recipe Tips

FAQ

Can I use ground turkey instead of beef?

Yes, ground turkey can be substituted for a leaner option. Adjust cooking time as needed.

How do I store leftovers?

Store leftover patties and sweet potato wedges separately in airtight containers in the refrigerator for up to 3 days. Reheat in the oven or skillet.

Can I make the aioli ahead of time?

Absolutely! The ginger scallion aioli can be prepared a day in advance and refrigerated.