Ingredients: |
Ingredients: 10 Yukon Gold potatoes, cut into ½" thick wedges
2 yellow onions, thinly sliced
2 cloves garlic, minced
2 tbsp. mayonnaise
1 tsp. chipotle powder
2 lbs. ground beef
4 buns
2 tbsp. butter
2 tsp. sugar
8 tsp. vegetable oil
Ketchup, optional
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Directions: |
Directions:1. Preheat the oven to 450º. Wash and dry potatoes, cut potatoes into ½" thick wedges. Halve, peel, and thinly slice onion. Peel and finely chop garlic until you have ½ tsp. Toss potatoes on a baking sheet with a large drizzle of oil, salt, and pepper. Roast until golden and crispy, about 20 - 25 minutes.
2. Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add onion and season with salt and pepper. Cook, stirring, until softened and lightly browned, 8 - 10 minutes more. If onion begins to burn, stir in a splash of water. Turn off heat; transfer to a small bowl and set aside. Wash out pan.
3. While onion cooks, in a second small bowl, combine mayonnaise, garlic, salt, pepper, and a pinch of chipotle powder (taste and add more, if desired). Form beef into four equal-sized balls, season all over with salt and pepper.
4. Heat a drizzle of oil in pan used for onion over medium-high heat. Once pan is very hot, add beef. Firmly flatten each ball with a spatula to create very thin patties. If they are irregular those edges with turn deliciously crispy! Cook to desired doneness, 3 - 4 minutes per side. Transfer to a plate; pour off fat from pan.
5. Halve the buns. Melt 2 tbsp. butter in pan used for patties over medium high heat. Add buns cut sides down. Cook until golden brown and toasted, 1 - 2 minutes.
6. Fill toasted buns with patties, caramelized onion, and chipotle aioli. Serve with potato wedges and, if want some, ketchup on the side for dipping. |
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