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Fiery Thai Kettle Brand Chips and Sweet Potato Burgers with Beer Sweet Chili Cream Sauce

Servings 6 servings

Ingredients
  

For the Burgers

  • 1 lbs sweet potatoes
  • 3 tablespoons olive oil divided (plus more as needed)
  • 1 4.2 oz bag of Kettle Brand Fiery Thai Potato Chips
  • ¼ cup rolled oats
  • 1 cup quinoa red or black, cooked (1/3 cup pre-cooking volume)
  • 1 can black beans rinsed and drained
  • 2 tablespoons cilantro minced
  • 2 tablespoons green onions minced
  • 1 teaspoon garlic powder
  • ¼ teaspoon smoked paprika
  • 3 tablespoons beer winter ale, rye, Bock
  • 6 hamburger buns
  • 1 large avocado sliced
  • 1 tomato sliced
  • Additional potato chips for garnish if desired

For the Sauce:

  • 1 cup sour cream
  • ¼ cup Thai sweet chili sauce
  • 1 tablespoon beer winter ale, rye, Bock
  • 1/8 teaspoon cayenne pepper
  • ½ teaspoon salt
  • ½ teaspoon garlic powder

Instructions
 

  • Preheat oven to 375° F.
  • Peel the sweet potatoes, then cut into cubes. Add to a baking sheet, drizzle with 2 tablespoons olive oil. Roast until the potatoes are fork tender, about 20 minutes (boiling the potatoes will add too much moisture to the filling).
  • Add the potato chips and the oats to a food processor, process until just crumbs remain.
  • In a large mixing bowl add the chip crumbs, sweet potato cubes, cooked quinoa, black beans, cilantro, onions, garlic powder, smoked paprika, and beer. Mix until well combined. Form into 6 large patties, about ¾ inch tall.
  • Heat remaining olive oil in a skillet over medium high heat, cook the patties until golden brown on each side, adding more olive oil to the pan when it starts to dry.
  • In a small bowl stir together the sauce ingredients.
  • Plate burgers in the buns topped with avocado slices, tomato, sauce and potato chips (if using), serve immediately.
  • To make in advance, make the burger patty mixture, add to an air tight container, chill for up to three days before using.