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BBQ Havarti Burgers with Sweet Potato Curly Fries

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Ingredients

BBQ havarti burgers

  • 1 pound ground beef
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 tablespoons BBQ sauce
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 8 ounces havarti cheese, sliced
  • 4 to 6 brioche or sesame seed buns, depending on your size preference
  • spring greens for serving

sweet potato curly fries

  • 3 sweet potatoes, spiralized
  • vegetable or canola oil for frying
  • 1 teaspoon brown sugar
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon black pepper

Instructions 

BBQ havarti burgers

  • Place the beef in a bowl and seasoning with the salt and pepper. Add the BBQ sauce and gently mix with your hands to incorporate, forming 4 to 6 patties, whichever size you wish and whatever size fits your bun. Heat a large skillet (or your grill, your preference) over medium heat and add the olive oil and butter. Cook the patties until browned on both sides and your desired doneness is reached. I do about 3 to 4 minutes per side for medium-well, but it will depend on how think your burgers are. A minute or two before they are done, cover the tops with the sliced harvarti and cover the skillet to let the cheese melt.
  • To serve the burgers, add a dollop of BBQ sauce on the bottom of the bun, then cover with spring greens. Add the patty on top, more BBQ sauce and a heaping pile of sweet potato fries!

sweet potato curly fries

  • Spiralize the sweet potatoes and place the spirals in a large bowl. Cover with water completely and let soak for 45 minutes. Once finish soaking, place the potato spirals on a large towel, covered with another towel, and pat firmly to remove as much water as you can.
  • Heat the oil in a large stock pot over medium-low heat. Fit the pot with a candy thermometer. You want the oil to be around 350 degrees F. Line two baking sheets with paper towels. Stir together the sugar, paprika, garlic powder, salt, onion powder and pepper.
  • Working in batches, add some of the potato spirals to the oil (don’t overcrowd!) and fry for 2 to 3 minutes, until the very so slightly seem to be crisping or changing texture. Remove the spirals with a slotted spoon or kitchen tongs and place on the paper towel to drain the excess oil. Repeat with remaining spirals. Once those are all finished, you do the second fry. Work in batches again – this time the spirals will only need 1 to 2 minutes in the oil – they will turn golden, you will see. Remove and place on a paper towel again. While still hot, cover the spirals in the seasoning mixture.

Nutrition

Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Potassium: 0mg, Vitamin A: 0IU, Vitamin C: 0mg, Calcium: 0mg, Iron: 0mg
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