This is a great Friday night meal in the Deverauxxx house. Kumara, or sweet potatoes are delicious and they make great fries, try the get long ones to make longer fries. The traditional Kiwi way to eat these is with aioli (well that’s how they do it a Burger Fuel). These Curried burgers are so easy to make, cook and are delicious. Any good curry paste will do, try different flavours- we like a masala one. For a less spicy version use a bit less.
400g beef mince
2tbs curry paste (masala, vindaloo, etc)
2 fresh breadrolls
1 tomato, sliced
2 large kumara
1 clove garlic
salt flakes and freshly ground pepper
1/2 cup mayonnaise (I only use the Best Foods brand)
Preheat oven to 220°c. Slice the kumara lengthways into 1cm wide fries. Slice the top off the garlic clove, but leave intact. Place the kumara and garlic clove on a large baking tray. Drizzle with olive oil and toss to completely coat the fries, top the garlic clove with a good glug of olive oil too. Sprinkle a generous amount of salt flakes over the fries. Bake for 10 minutes, turn the fries, and then bake for another ten minutes or until golden.
Remove the garlic clove from the oven, and gently remove the cloves. Whizz the cloves with 1tbs of garlic and some black pepper to purée. Then gently mix the garlic into the remaining mayonnaise and combine.
To make the burgers, preheat a barbeque grill to high heat. Combine the mince with the curry paste, and form two patties. Barbeque the patties for about 3min per side, or until cooked through. Roughly chop the mint and combine with the yoghurt. Build the burgers on buns with the cooked patties, tomato slices and top with the yoghurt mixture. Serve with the kumara fries and aioli.