Frankenstein's Monster Burgers with Sweet Potato Fries

Name: Frankenstein's Monster Burgers with Sweet Potato Fries
Cook time: 25 min
Yield: 4 servings
Cuisine: mexican
Ingredients: 20 ml neutral oil divided; 2 g fine salt divided; 2 g smoked paprika; 500 g sweet potatoes cut into 1 cm fries; 680 g ground beef 80/20 recommended; 5 g fine salt divided; 2 g black pepper ground; 2 g garlic powder; 15 ml Worcestershire sauce; 10 ml neutral oil divided; 4 count burger buns split; 2 count ripe avocado mashed; 15 ml lime juice freshly squeezed; 80 g romaine lettuce shredded; 160 g tomato sliced; 8 count black olives sliced into rounds; 40 g red onion very thinly sliced

A Halloween-themed main course built around seasoned beef patties, toasted buns, guacamole, and olive-topped garnishes, with oven-roasted sweet potato fries on the side. The burgers are assembled hot so the toppings stay vivid and the fries finish crisp alongside them.

By Julienne

Frankenstein's Monster Burgers with Sweet Potato Fries

Cook time: 25 minutes

Servings: 4

Ingredients

20 ml neutral oil divided
2 g fine salt divided
2 g smoked paprika
500 g sweet potatoes cut into 1 cm fries
680 g ground beef 80/20 recommended
5 g fine salt divided
2 g black pepper ground
2 g garlic powder
15 ml Worcestershire sauce
10 ml neutral oil divided
4 count burger buns split
2 count ripe avocado mashed
15 ml lime juice freshly squeezed
80 g romaine lettuce shredded
160 g tomato sliced
8 count black olives sliced into rounds
40 g red onion very thinly sliced

Instructions

Heat the oven to 220°C. Line a sheet pan with parchment paper. Toss the sweet potato fries with 20 ml of the oil, 2 g of the salt, and the smoked paprika, then spread them in a single layer on the pan. The fries are evenly coated and arranged without overlap.
Bake the fries for 20 to 25 minutes, flipping once halfway through, until browned at the edges and tender inside. The fries are crisp at the edges and a knife slides through the thickest fry easily.
While the fries bake, combine the ground beef, remaining 5 g salt, black pepper, garlic powder, and Worcestershire sauce in a bowl. Mix gently just until combined, then shape into 4 patties about 2 cm thick. The patties hold together without being compacted or dense.
Heat a skillet or grill pan over medium-high heat with the remaining 10 ml oil. Cook the patties for 3 to 5 minutes per side for medium doneness, or until the internal temperature reaches 71°C. The burgers are browned outside and register the target temperature in the center.
During the last minute of cooking, lightly toast the buns cut-side down in the dry pan or on the grill pan, then warm the burgers briefly on top if needed. The buns are lightly toasted and warm, not hard.
Mash the avocado with the lime juice in a small bowl. Fold in a small pinch of salt if needed, then spread the guacamole over the top bun or burger patty to create the green 'monster' look. The avocado mixture is spreadable and bright green.
Assemble each burger with lettuce, tomato, a patty, guacamole, and olive slices for eyes. Add thin onion slices if using, then serve immediately with the sweet potato fries. The burgers are assembled and the olive 'eyes' sit visibly on top.