Thai-Inspired Beef Burgers with Ginger Scallion Aioli and Crispy Onions

These Thai-inspired beef burgers are packed with flavor from ginger, garlic and soy sauce, then topped with a creamy ginger scallion aioli, sweet Thai chili sauce and crispy fried onions. Served on toasted potato buns with roasted sweet potato wedges, this burger night will be anything but ordinary.

The patties are simple to make-just mix ground beef with aromatics and form into patties. While they cook, whip up the aioli and roast sweet potato wedges. Assemble and enjoy a restaurant-quality meal at home.

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Ingredients

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. Peel and mince or grate garlic.
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.
4. In a large bowl, gently combine beef, scallion whites, half the remaining soy sauce, remaining grated ginger and remaining garlic. Form into two patties, 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, ground turkey or chicken can be substituted. Cook until no longer pink in the center.

How do I make the aioli ahead of time?

The ginger scallion aioli can be made up to 2 days in advance and stored in the refrigerator.

What can I use instead of sweet Thai chili sauce?

You can substitute with sriracha mixed with a little honey or another sweet chili sauce.