Mesa Burgers with Sage Aioli and Spicy Chips
Elevate your burger game with these bold and flavorful Mesa Burgers with Sage Aioli and Spicy Chips—a perfect fusion of smoky, herby, and spicy elements. Juicy, seasoned beef patties with hints of smoked paprika and cumin are grilled to perfection and topped with melted cheddar, all nestled inside toasted brioche buns. The star of the show is the indulgent sage aioli, a zesty blend of creamy mayo, fresh sage, garlic, and a splash of lemon juice. Paired with crispy oven-baked russet potato chips seasoned with chili powder, cayenne, and onion powder, this recipe hits every flavor note. Ready in under an hour, this satisfying dish is ideal for a laid-back family dinner or a weekend barbecue. Serve these burgers with their crave-worthy spicy chips, and watch them disappear!
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Recipe Information
Ingredients
- 1 pound ground beef (80% lean)
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 brioche burger buns
- 4 cheddar cheese slices
- 0.5 cup mayonnaise
- 2 tablespoons fresh sage leaves, finely chopped
- 1 clove garlic, minced
- 1 teaspoon lemon juice
- 2 russet potatoes
- 3 tablespoons olive oil
- 1 teaspoon chili powder
- 0.5 teaspoon cayenne pepper
- 1 teaspoon onion powder
Instructions
Preheat your oven to 425°F (220°C) for the spicy chips.
Wash and slice the russet potatoes into thin rounds, about 1/8-inch thick.
In a large bowl, toss the potato slices with olive oil, chili powder, cayenne pepper, onion powder, and a pinch of salt until evenly coated.
Spread the potato slices in a single layer on a baking sheet lined with parchment paper. Bake for 25-30 minutes, flipping halfway through, until crispy and golden brown.
While the chips bake, prepare the sage aioli by combining mayonnaise, chopped sage, minced garlic, and lemon juice in a small bowl. Mix well and set aside.
In a large mixing bowl, combine ground beef, smoked paprika, ground cumin, garlic powder, salt, and black pepper. Mix gently with your hands until just combined—do not overwork the meat.
Divide the beef mixture into 4 equal portions and shape into patties, slightly larger than the size of the burger buns.
Heat a grill or skillet over medium-high heat. Cook the patties for 3-4 minutes per side, or until they reach your desired doneness. Add a slice of cheddar cheese on top during the last minute of cooking to melt.
Toast the brioche buns lightly on the grill or in a toaster for extra texture and flavor.
Assemble the burgers by spreading a generous dollop of sage aioli on the bottom half of each bun. Add the cheese-topped burger patty and finish with the top bun.
Serve the Mesa Burgers hot with the spicy chips on the side.
Nutrition Facts
Calories |
1032 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.1 g | 91% | |
| Saturated Fat | 23.1 g | 116% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 1278 mg | 56% | |
| Total Carbohydrate | 62.7 g | 23% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 7.4 g | ||
| Protein | 36.1 g | 72% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 292 mg | 22% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 871 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
