This is one of those burgers that you crave on a hot summer evening, that’s rich, meaty and juicy, and has an interesting kick to it. You bite into the crispy fries with a hit of smokey paprika and wash it down with your favorite brew, and right there a perfect summer evening is immortalized forever.
Satisfy your sweet tooth with this easy-to-make recipe for Summer Burger with Hot Pepper Jelly and Paprika Fries.
1. Info for Summer Burger with Hot Pepper Jelly and Paprika Fries
- Cook Time: 40 min
- Total Time: 40 min
- Servings: 2
2. Ingredients for Summer Burger with Hot Pepper Jelly and Paprika Fries
- 1 lb. Ground Beef (85/15 fat ratio, or 80/20 if you like it richer)
- 1 tbsp Mexican Oregano
- 1 tbsp Smoked Paprika
- 1 tbsp Cumin powder
- 1 tbsp Coriander powder
- 1 large or 2 medium sized cloves garlic (peeled and crushed)
- 1 tbsp Salt and black pepper
- Hot pepper jelly for topping (use any sweet and spicy condiment if you don’t have a hot pepper jelly)
- Fire roasted peppers and onions from Trader Joes (or make your own at home)
- Half an Avocado
- 1 Lime
- Cilantro for garnish
- 2 Brioche buns
- 1/2 tsp butter
- 3 medium size Potatoes
- 4 cups Grapessed or any high smoke point oil.
- Bring out a heavy bottom pan (ideally a cast iron pan which I have) and set it on medium high heat. While that gets hot, In a large bowl combine all your spice powders including the salt and pepper and the garlic, and add the beef. Mix well with your hands, making sure every little morsel of the red meat is infused with the spices. Set aside.
- Add the oil to a deep pan, and start the flame to high.
- Cut your potatoes with the skin on into any French fry shape you like, matchstick, shoestring, thick. I just did the basic medium thick cut, and wash the chips well under running water to rid the excess starch.
- When the pan is hot, divide the meat mix into two large balls. Roll them nice in your hands and once the pan is very hot throw the ball in the middle of the pan and press down gently with your palms, flattening it a bit. Leave it be for 4-5 minutes. (You’ll just repeat this exactly the same way for the other burger as well)
- In the meantime throw the veggies on the outer ring of the same pan, and let those veggies come up to temp.
Now check on the oil for the fries. The oil is probably pretty hot right now. Add very gently, half the potatoes into the oil and move them around and let them go for 4 to 5 minutes or till they get that fry-like color.
- While that’s happening, slice your Brioche bun in half and apply the butter.
- if 4-5 minutes have elapsed and your burger has a nice char, flip it for another 3 or 4 minutes.
- Toss around the veggies.
Once done remove the burger and veggies onto a plate, and toast the Brioche buns to get a little color on them, about 1-2 minutes. Remove when done.
- Remove your fries from your oil and transfer to a mixing bowl. Immediately add some salt and the paprika and toss around. Set aside.
- Now we assemble the burger. Slather some hot pepper jelly on each of the halves of the Brioche. Set the meat patty, and then pile on the veggies and then the avocado. Squeeze a bit of lime juice on top and plate in some fries on the side, and pour yourself some ice cold beer!