Sandra Dey’s Cajun Pork Burgers with Grilled Sweet Potato “Fries”
Sandra Dey of Lafayette, Louisiana, is the funniest serious person I’ve ever met. A consummate foodie, she develops recipes, writes food features, does nutritional analysis, and is a food stylist. I’ve had the pleasure of knowing Sandra both through Southern Foodways Alliance and on a trip to Umbria with a bunch of other food-crazed folks. I knew she would treat me to something special from the grill. These pork burgers have all the Cajun flavor you’ll ever want and are treated with that Louisiana Tabasco kick. Don’t just make the pork burgers; the grilled sweet potato fries make an outstanding side dish.
Total Timeunder 2 hours
OccasionCasual Dinner Party, Family Get-together
Recipe Coursemain course
Dietary Considerationmain course
Taste and Texturechewy, hot & spicy, savory, spiced
Type of Dishhamburger, sandwich
- 1¼ pounds ground pork
- ¼ cup finely chopped onions
- 1 large clove garlic, minced
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne pepper
- ¼ cup mayonnaise
- ½ teaspoon Tabasco sauce
- 3 large sweet potatoes, peeled and cut into 5/8-inch-wide sticks
- 3 tablespoons olive oil
- Kosher salt or sugar to taste, whichever you prefer
- 4 hamburger buns
- 4 Creole or beefsteak tomato slices
- 4 lettuce leaves
Using your hands, gently combine the pork, onions, garlic, salt, and black and cayenne peppers in a large bowl. Shape into 4 patties about 1 inch thick. Cover with plastic wrap and refrigerate until ready to grill.
Combine the mayonnaise and Tabasco in a small bowl and mix well. Cover and refrigerate until ready to serve.
Parboil the sweet potato sticks in boiling salted water until almost tender but still firm, 4 to 5 minutes; drain. Brush with the olive oil on all sides.
Light a charcoal fire or preheat your gas grill on high. Oil the grill’s cooking surface. Let the coals bum down to a medium-hot fire or adjust the gas grill burners to medium-high.
Place the pork patties and sweet potatoes on the grill and cook about 10 minutes per side, until the potatoes are tender and the pork is cooked all the way through. Remove from the grill and immediately sprinkle the potatoes with salt or sugar.
Spread the buns with the mayonnaise and top with the burgers, tomato, and lettuce. Serve with the sweet potatoes on the side.
2007 Fred Thompson