Spanish Spiced Hamburgers with Sweet Potato Chips

I’ve never really like hamburgers. Can you believe that? Well, okay, I’ll admit I love them off a barbecue grill with the right toppings and I especially love them with these spices.

My aunt Virginia, from whom I learned this recipe, makes a version of these, which are truly the only way I’ll eat a hamburger at home. And my husband loves them so much, he ate three the other night! (Mind you, he’s not Paleo and eats his with a burger bun.)

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I served these over a bed of wild rocket (arugula), topped them with some avocado and tomato slices, a sprinkling of fresh onions, and accompanied them with some sweet potato chips or crisps.

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For the sweet potato chips: simply peel the amount you want to use, slice thinly with a mandolin (careful to not cut yourself,  these things are very sharp), sprinkle with some coarse sea salt and toss in a bowl, then fry them in plenty of oil. I used olive oil in a deep pot (I haven’t yet opened up my deep fryer), turning them frequently with a slotted spatula to ensure they didn’t stick to each other and didn’t burn.

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I cooked my burgers in lard on a frying pan on the stove. The lard gives them an added flavour, but I imagine on the bbq they are also great.

Spanish Spiced Hamburgers with Sweet Potato Chips
Recipe Type: Main
Cuisine: Spanish
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Serves: 2-3
Ingredients
  • 500g minced (ground) beef
  • 1 medium onion, peeled and very finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon thyme
  • coarse sea salt, to taste
  • a sprinkle of turmeric for colour (I used probably about 1-2 teaspoons)
  • 2 tablespoons white wine
  • lard, for cooking
  • sweet potatoes, peeled and thinly sliced with a mandolin
  • olive oil, lard or other fat for frying the potatoes
Instructions
  1. For the hamburgers:
  2. Place all of the ingredients in a bowl and mix well with hands.
  3. Form hamburger patties of the size you like. (I made 4 medium ones and a tiny one with this amount of meat.)
  4. Melt about 2 tablespoons of lard in a frying pan.
  5. Cook the burgers to your liking.
  6. For the sweet potato chips:
  7. Simply fry them in the grease of preference. I used a slotted spatula and stirred frequently to ensure they did not burn or stick to each other. They fry much quicker than regular white potatoes do.

 

Spanish Food Writer, Photographer, and Storyteller. Saveur blog awards finalist 2017-best travel.

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