Gluten Free Chipotle Burgers With Sweet Potato Fries & Brie

So I've discovered something really interesting: Not all olive oil is the same. If it's really fresh, and really extra virgin, it should burn the back of your throat when you swallow a spoonful. If it doesn't...well, I recommend not using it! Also, there should be an expiration date (or production date) on the bottle somewhere.


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Organic Ground Chuck (fatty)

Angus Ground Beef (lean)

Red Onion

Mushrooms (any type)

Spices (Thyme, Sage, Himalayan Salt, Large Ground Pepper, Ground Chipotle Powder)

Extra Virgin Olive Oil

A Bag of Large Sweet Potatoes

Large Tomato

Fresh Avacado

Ripe Brie Cheese

GF Mayonaise (Best Foods works well)



Mince the onion and mushrooms and place in a large bowl.


Take equal parts of the two ground beefs and add those to the bowl.


Add your spices to the beef. I use lots of sage and lots of chipotle when I make these - a tablespoon per pound, less if you want less of a spicy "punch."


Kneed the beef/spice/onion/mushroom mixture together until all of the ingredients are distributed evenly.


Form thick, round, plump burgers and make sure each burger has lots of the onion and mushroom chunks worked in. My burgers are usually 4-5 inches wide and 1.5 - 2 inches thick.


Preheat your grill (I use a gas grill, and I preheat it with the cover down, but you could cook these over charcoal too. I don't recommend grilling in the oven, but that's possible if you have a grill pan that drains will just need to increase the cooking time).


Cut your sweet potatoes lengthwise into eight sections - that is, just keep cutting the potato in half along its longest dimension until you have eight large "fries." Yes, these are plump, that that's okay.


Rub all of the fries liberally with olive oil and salt.


Your grill should be ready for you now. Distribute the sweet potato fries across one side of the grill (so they don't fall through) and place your burgers on the other.


Depending on your grill temperature, you should be able to turn your burgers in roughly five minutes...less if it's really hot. I always drop the cover of my grill to accelerate cooking, so this is key. You can turn your sweet potato fries at the same time that you flip your burgers. Cook both for another five minutes or so. Fries should crispy and browned on both sides but soft in the middle, and the burgers should likewise be cooked all the way through.


Now pull your fries and burgers from the grill and serve them up with a couple of thick slices of brie on top. I usually serve with a side of sliced tomatoes, sliced avocado and a dollop of mayo. The seasoning makes this an unusual treat!


(As an additional option, you could also cook up some no-added-nitrite bacon and add that to the top of the finished burger...but of course that adds a gazillion calories to the mix. It's darn good though.)

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