From July to September, we’re teaming up with the hit FOX show, Bob’s Burgers™, and LA-based chef, Alvin Cailan, to bring you a new recipe based on the pun-loving show each month. Ready for your grill or stove, these burgers are topped with smoky Gouda and a crisp vegetable salsa—all paired with perfectly roasted sweet potato wedges.
Ingredients
Ingredients
- 10 oz Ground Beef
- 2 Potato Buns
- 1 Persian Cucumber
- 1 lb Sweet Potatoes
- 3 oz Radishes
- 2 Garlic
- 2 oz Smoked Gouda Cheese
- 1 Shallot
- 1 tbsp Creamy Mustard Sauce
- 1/4 c Panko Breadcrumbs
- 1 tbsp Red Wine Vinegar
Instructions
Instructions
Prepare & roast the sweet potatoes:
If you’re grilling, preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes lengthwise into 1-inch-wide wedges. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, skin side down. Roast 27 to 29 minutes, or until tender when pierced with a fork. Remove from the oven.
Prepare the remaining ingredients:
While the sweet potatoes roast, cut off and discard the ends of the radishes; halve lengthwise, then thinly slice crosswise. Halve the cucumber lengthwise, then thinly slice crosswise. Peel the shallot and finely chop to get 2 tablespoons (you may have extra). If necessary, peel 1 clove of garlic (you will have extra). Finely chop the clove; using the flat side of your knife, smash until it resembles a paste (or use a zester). Thinly slice the cheese. Halve the buns.
Make the salsa:
While the sweet potatoes continue to roast, in a bowl, combine the sliced radishes and cucumber and vinegar. Drizzle with olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes; season with salt and pepper to taste.
Form & cook the patties:
In a bowl, combine the beef, chopped shallot, garlic paste, and breadcrumbs; season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into two 1/2-inch-thick patties; transfer to a plate.
STOVE: In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties; cook 4 to 5 minutes on the first side, or until browned. Flip the patties (carefully, as the oil may splatter). Evenly top with the sliced cheese. Loosely cover with foil; cook 4 to 5 minutes, or until the cheese is melted and the patties are cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Drain off and discard any excess oil from the pan.
GRILL: Oil the patties on both sides. Grill 6 to 7 minutes on the first side, or until browned. Flip and continue to grill 4 minutes. Evenly top with the sliced cheese. Continue to grill 2 to 3 minutes, or until the cheese is melted and the patties are cooked through. Transfer to a plate.
Toast the buns & serve your dish:
STOVE: Heat the pan of reserved fond on medium-high until hot. Add the buns, cut side down; toast 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.
GRILL: Grill the buns, cut side down, 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.
Assemble the burgers using the toasted buns, creamy mustard sauce, cooked patties, and salsa (discarding any liquid). Serve the burgers with the roasted sweet potatoes. Enjoy!