Crispy Smash Burgers with Barbecue Sauce

Preparation

• Sweet Potato Fries

  • Preheat the oil in a deep fryer to 350°F (180°C). Place a wire rack over a baking sheet or line with paper towels.
  • Plunge the sweet potato spirals into a large bowl of water. Let soak for 5 minutes. Drain and pat dry on a clean dishcloth. Place in a bowl. Sprinkle with the potato starch and toss to coat well.
  • Fry half of the potato spirals at a time for 3 to 4 minutes or until golden and crispy. Watch out for splattering. Drain the fries on the prepared baking sheet. Season with salt. Keep warm in an oven preheated to 200°F (95°C).

• Burgers

  • Preheat the grill, setting the burners to medium, about 450°F (230°C). Place a removable barbecue baking sheet on the grill (see note).
  • In a bowl, combine the cream cheese and jalapeño. Season lightly with salt.
  • With your hands, shape the meat into 2 thick patties. Place on a plate. Lightly oil the tops of the patties. Season with salt and pepper. Set aside
  • Toast the inside of the buns on the baking sheet. Set aside on a plate.
  • Place the hamburger patties, oil-side down, on the baking sheet. Using a smash burger press or a large, rigid spatula, press the patties down until about 5-inches (12.5 cm) wide. Cook for 1 to 2 minutes or until nicely browned. Flip the patties over. Using a pastry brush, cover each patty with 1 tbsp (15 ml) of the barbecue sauce. Continue to cook for 1 minute or until the meat is cooked through.
  • Spread the cream cheese mixture over the inside of the bun bottoms. Top each bun bottom with a hamburger patty. Garnish with the sweet potato fries. Spread the remaining barbecue sauce over the inside of the bun tops and close the burgers.