Hamburger With Korean Sweet Potato Fries
Instructions
Mix all the patty ingredients thoroughly, leaving the salt for after the patties are cooked if you prefer (how to season meat).
Make sure the mixture is cool. Divide mixture into 4 equal balls and mold into patties (how to mold patties).
Cook on medium heat under the grill, on the barbecue or in a pan (how to regulate cooking temperature) untill the patty is cooked to your preferred degree of doneness or the internal temp reaches 160F/70C (when is my patty cooked?).
Split the rolls and toast the cut surfaces lightly (under grill, on barbecue or in a pan) just before the patties are done. Spread mayonnaise on the bottom halves, add a thin slice of onion, some lettuce, a slice of tomato and a little sliced gherkin. Top it off with a little mayo and ketchup, the patty and the top half of the roll.
Korean Sweet Potatp Fries:
Peel a sweet potato. Rinse, drain, and dry it with paper towel.
Cut it into thin strips 1/3 -1/4 inch thick and 5-6 inch long.
Put about 5 cups of canola oil (or vegetable oil) in a wok or frying pan and heat it up for about 7-8 minutes.
Add the sweet potato strips to the heated oil. Fry about 6-8 minutes until crunchy and golden brown.
Put them in a paper towel to remove excess oil and serve.
