Ingredients:
- 10 oz. ground short rib
- 2 pretzel buns
- 1 lb. sweet potatoes
- 1 red onion
- 1 bunch thyme
- 3 tablespoons breadcrumbs
- 2 ounces of cheddar cheese
- 2 tablespoons of heavy cream
- 1 tablespoon of flour
- 1 tablespoon of butter
- 1 tablespoon of fresh hops flowers
- 1 tablespoon of whole grain dijon mustard
Makes 2 servings.
Cooking time: 25 to 30 minutes.
Directions:
Prepare the ingredients!
- Preheat the oven to 425 degrees.
- Wash and dry the fresh produce.
- Grate the cheese.
- Cut the buns in half horizontally.
- Pick the thyme leaves off the stems; discard the stems and roughly chop the leaves.
- Peel the onion and thinly slice into rings.
- Roughly chop the hops flowers.
- Cut the sweet potatoes into thin rounds.
Roast the sweet potatoes!
- Place the sweet potatoes on a sheet pan.
- Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat.
- Arrange in a single, even layer.
- Roast, flipping half way through, 28 to 30 minutes, or until browned and lightly crispy.
- Remove from the oven and sprinkle with the thyme.
Make the patties!
- While the sweet potatoes roast, in a large bowl, combine the ground short rib and breadcrumbs.
- Season with salt and pepper; mix to thoroughly combine.
- Form the mixture into 2 equal-sized patties.
- Set aside.
Make the cheddar sauce!
- While the sweet potatoes continue to roast, in a small pot, melt the butter on medium heat.
- Once melted, add the flour and cook whiskey constantly, 1 to 2 minutes, or until golden and fragrant.
- Gradually whisk in 1/4 cup of water and the heavy cream.
- Bring to a simmer and cook, whisking frequently, 1 to 2 minutes, or until thickened; season with salt and pepper.
- Reduce the heat to low.
- Gradually add the cheese and cook, whisking constantly 30 seconds to 1 minute, or until smooth.
- Remove from heat and stir in the hops flowers; season with salt and pepper to taste.
- Set aside in a warm place.
Cook the patties!
- While the sweet potatoes continue to roast, in a large pan, heat 2 teaspoons of olive oil, on medium until hot.
- Add the patties and cook 3 to 5 minutes per side for medium, or until they reach your desired degree of doneness.
- Transfer to a plate, leaving any drippings in the pan.
- Let the cooked patties rest for at least 5 minutes.
Toast the buns and plate your dish!
- Heat the pan of reserved drippings on medium-high heat until hot.
- Place the buns in the pan, cut dies down and roast 2 to 3 minutes, or until lightly browned and warmed through.
- Spread half of the mustard onto the bottom of each bun; top with a cooked patty.
- Spoon half the cheddar sauce onto each patty.
- Top each with as much of the onion you'd like, and top of the bun.
- Serve with the roasted sweet potatoes on the side.
Enjoy! :)
