HBC Burger and Sweet Potato Wedges with Roasted Garlic Mayonnaise

8 oz ground beef chuck (80/20)

8 oz ground beef (70/30)

1 large red onion, sliced thin

1 bulb of garlic

1 cup of best quality mayonnaise, such as Sir Kensington’s

3 medium sized sweet potatoes, cut into 1/4 inch thick wedges

1/8 to 1/4 cup Horseshoe Bend Cellars Port Wine

1 1/2 teaspoon of fresh lemon juice

Lemon zest from 1/4 of a lemon

2 Tablespoons of corn starch

3 Tablespoons olive oil, plus extra

1/8 teaspoon of Fines Herbs

2-3 oz goat cheese, crumbled

Salt, pepper

6 hamburger buns

Directions

Preheat oven to 425ºF degrees, cut the head of the garlic bulb off and place in the bottom of a small oven-proof container. Drizzle with a small amount of olive oil and cover container with aluminum foil. Roast for 25-30 minutes or until the cloves are tender. Allow to cool to room temperature once roasting is finished. Turn oven down to 400ºF degrees.

While the garlic is roasting, prepare the burgers by combining ground beef in a medium-sized bowl, mix well ensuring not to overwork the meat. Divide into 6 – 1/3 pound burgers by gently forming into a patty about 1-inch thick and place on a sheet pan. Season generously with salt and pepper and allow to rest for 30 minutes.

Add sweet potato wedges, corn starch and 1/4 teaspoon of salt to a zip top bag and toss to coat. Add 2 1/2 tablespoons of olive oil to bag and toss to coat. Add coated wedges to an ungreased baking sheet in a single layer and roast for 15 minutes. Flip wedges and cook an additional 5-10 minutes or until crisp around edges, but tender on the inside. Sprinkle the wedges with additional salt immediately after removing from oven.

To make the port caramelized onions, add 1 tablespoon of olive oil to a skillet over medium heat. Add sliced onions and cook, stirring frequently until onions are tender and with a little browning, about 10 minutes. Add 1/4 to 1/8 of a cup of port wine and cook over medium-low heat until the wine is reduced, about 5 minutes.

Next, prepare the garlic mayonnaise. Remove the cooled roasted garlic from the paper by squeezing the garlic from the cloves into a small bowl and mash into a paste until no whole garlic cloves are visible. Add the mayonnaise, lemon juice and zest and Fines Herbs to the bowl. Mix well until all ingredients are combined, taste for seasoning with salt and pepper.

Preheat a grill to 450ºF. Grill burgers for 2 minutes on each side and move to a cooler section of the grill. Finish for additional time based upon desired doneness; 2-3 minutes for medium-rare, 3-4 minutes for medium and 5-6 minutes for well-done. Toast buns on grill, if desired.

Assemble by placing a burger on a bun, add caramelized onions, crumbled goat cheese and serve with the roasted sweet potato wedges and roasted garlic mayonnaise and a glass of Horseshoe Bench Cellars Cabernet Sauvignon. Enjoy!