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Mesa Burgers With Sage Aioli and Spicy Chips

The aroma of sage always transports me back to my grandmother’s garden. She grew the most incredible herbs, and sage was her absolute favorite. Every summer, she’d make these incredible burgers – a secret family recipe, she claimed. Okay, maybe not these exact burgers, but inspired by her love of fresh sage and flavorful pairings. I remember the way the sage aioli brightened the savory burger, a perfect complement. These Mesa Burgers are my take on those comforting, herbaceous memories, elevated with the crunch of spicy sweet potato chips.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 4
Yield: 4 burgers
Dietary Type: Not specified

Ingredients

For the Burgers:

1 lb ground chicken or 1 lb ground turkey
½ cup finely grated zucchini
1 egg, lightly beaten
1 tablespoon chopped fresh sage
1 tablespoon balsamic vinegar
2 cloves garlic, minced
½ teaspoon salt
¼ teaspoon pepper

For the Sage Aioli:

1 cup mayonnaise
5 cloves garlic, peeled
2 tablespoons fresh sage
1 tablespoon extra virgin olive oil
2 teaspoons fresh lemon juice

Other Items:

4 split fresh kaiser rolls, toasted
4 slices sharp cheddar cheese (optional)
1-2 large sweet potato
Cayenne pepper (amount to taste)
1-2 large sweet onion, sliced (Vidalias recommended)
2 tablespoons butter
1 tablespoon olive oil
Cooking oil (for deep frying; optional)

Equipment Needed

Small food processor or blender
Large skillet or deep fryer
Food processor or mandolin (optional, for sweet potato chips)
Large plastic bag (for baking sweet potato chips)
Oiled baking sheet (for baking sweet potato chips)
Fine mesh grate (for grilling burgers)
Large skillet or griddle (for cooking burgers indoors)

Instructions

Prepare the Aioli (can be done ahead of time): Place the mayonnaise, garlic cloves, fresh sage, olive oil, and fresh lemon juice in a small food processor or blender.
Blend until smooth and creamy. Set aside. This aioli will elevate everything!
Mix the Burger Ingredients: In a large bowl, gently combine the ground meat (chicken or turkey), finely grated zucchini, beaten egg, chopped fresh sage, balsamic vinegar, minced garlic, salt, and pepper. Be careful not to overmix, as this can make the burgers tough.
Form the Patties: Divide the mixture into 4 equal portions. Form each portion into a patty about ¾ inch thick. Place the patties on waxed paper and refrigerate until ready to cook. Refrigerating helps them hold their shape.
Prepare the Sweet Potato Chips: Peel the sweet potatoes.
Slice the Potatoes: Using a food processor or mandolin, shave the potatoes on the thinnest setting. The slices should be about as thin as a potato chip. If you don’t have a mandoline, you can use a very sharp knife, but be extremely careful to ensure even, thin slices.
Fry the Sweet Potato Chips (Option 1): Heat cooking oil to a depth of several inches in a large skillet or use a deep fryer. Ensure the oil reaches a temperature of around 350°F (175°C).
Fry in Batches: Cook the sweet potato shavings in small batches until they are crisp and golden brown (about 2-3 minutes per batch). About halfway through cooking, you may press them against the side of the fryer with a slotted spoon a little bit to reduce their flat shape and prevent them from sticking together.
Bake the Sweet Potato Chips (Option 2): If you prefer to bake your chips, place the sweet potato shavings in a large plastic bag with several tablespoons of oil (just enough to coat).
Shake to Coat: Gently shake the bag until the shavings are lightly and evenly covered with oil.
Bake the Chips: Place the shavings on an oiled baking sheet in a single layer. Bake at 350°F (175°C) for about 20 minutes, then turn the chips and bake for another 10 minutes or so, or until crispy. Watch them carefully to prevent burning.
Season the Chips: Drain the fried or baked sweet potato chips on paper towels and immediately season generously with salt and a sprinkling of cayenne pepper. The cayenne adds a fantastic kick that balances the sweetness of the potatoes.
Caramelize the Onions: Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet over medium-low heat.
Cook the Onions: Add the onion slices and cook, stirring occasionally, until they are deeply caramelized, softened, and golden brown (about 20-30 minutes). Patience is key for perfectly caramelized onions. Keep warm until needed.
Cook the Burgers: Preheat your grill to medium-hot. Make sure to use a fine mesh grate and oil it thoroughly to reduce sticking. Alternatively, cook the patties in a large skillet or griddle over medium heat for 7-8 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C).
Assemble the Burgers: Plate the burgers on toasted kaiser rolls with a generous spread of sage aioli, a mound of caramelized onions, and a few sweet potato chips on top (or you can serve the chips on the side).
Add Cheese (Optional): If using cheese, place a slice of sharp cheddar cheese on each burger during the last minute of cooking to allow it to melt slightly.

Expert Tips & Tricks

Make-Ahead Aioli: The sage aioli can be made up to 2 days in advance and stored in an airtight container in the refrigerator. This allows the flavors to meld beautifully.
Zucchini Moisture: Ensure the grated zucchini is well-drained before adding it to the burger mixture. Excess moisture can make the patties too soft. Squeeze it in a clean kitchen towel to remove excess water.
Evenly Sliced Chips: Consistent chip thickness is crucial for even cooking. If not using a mandoline, take your time and ensure uniform slices.
Burger Internal Temperature: Use a meat thermometer to ensure the burgers are cooked to a safe internal temperature of 165°F (74°C).
Caramelized Onion Shortcut: If you’re short on time, you can add a pinch of sugar to the onions while caramelizing to speed up the process slightly, but it won’t be quite the same as a low and slow caramelization.

Serving & Storage Suggestions

Serve the Mesa Burgers immediately after assembling for the best flavor and texture. Leftover burger patties can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave. The sage aioli should also be refrigerated and will last for up to 5 days. Sweet potato chips are best eaten fresh, but any leftovers can be stored in an airtight container at room temperature for up to 2 days, though they may lose some of their crispness.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	650 kcal	33%
Total Fat	40g	51%
Saturated Fat	12g	60%
Cholesterol	150mg	50%
Sodium	800mg	35%
Total Carbohydrate	50g	18%
Dietary Fiber	5g	20%
Sugars	10g	–
Protein	30g	60%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Gluten-Free: Use gluten-free kaiser rolls or serve the burger on a bed of lettuce for a gluten-free option.
Vegetarian: Substitute the ground meat with a black bean or lentil burger patty.
Spicier Aioli: Add a pinch of cayenne pepper or a dash of hot sauce to the sage aioli for an extra kick.
Different Cheese: Experiment with other cheeses, such as provolone, gouda, or pepper jack.
Herb Variations: Try different herbs in the aioli, such as rosemary, thyme, or chives.

FAQs (Frequently Asked Questions)

Q: Can I use dried sage instead of fresh?
A: While fresh sage provides the best flavor, you can use dried sage in a pinch. Use about 1 teaspoon of dried sage for every tablespoon of fresh sage.

Q: How can I prevent the sweet potato chips from sticking together while frying?
A: Make sure the oil is hot enough and don’t overcrowd the fryer. Frying in small batches and gently separating the chips as they cook will help prevent sticking.

Q: Can I grill the caramelized onions instead of cooking them in a skillet?
A: Yes, you can grill the onions in a grill basket or on a sheet of foil, but they may not caramelize as evenly as they would in a skillet.

Q: What’s the best way to toast the kaiser rolls?
A: You can toast the rolls in a toaster, under a broiler, or on the grill. Just be sure to watch them closely to prevent burning.

Q: Can the burger patties be frozen?
A: Yes, the burger patties can be frozen. Wrap them individually in plastic wrap and then place them in a freezer bag. They can be stored in the freezer for up to 3 months.

Final Thoughts

These Mesa Burgers with Sage Aioli and Spicy Chips are a celebration of flavors and textures. The savory burger, bright aioli, sweet and spicy chips, and caramelized onions create a symphony of taste that is sure to impress. I encourage you to give this recipe a try and make it your own. Feel free to experiment with different variations and substitutions to create a burger that is perfect for your palate. Don’t be afraid to get creative in the kitchen, and most importantly, enjoy the process! Pair this with a crisp IPA or a refreshing lemonade for the perfect summer meal.

Mesa Burgers With Sage Aioli and Spicy Chips Recipe