- 2/3 cup mayonnaise
- 2 tablespoons ketchup
- 2 tablespoons brown mustard
- 2 teaspoons Worcestershire sauce
- 1/2 cup fresh parsley, chopped
- 2 pounds ground beef
- 1/2 beef bouillon cube, finely crumbled
- 1/2 teaspoon Kosher salt
- Black pepper, to taste
- 6 tablespoons salted butter
- 2 large onions, thinly sliced
- 1 16-ounce package frozen sweet potato fries
- 1 tablespoon olive oil
- 1 teaspoon garlic salt
- 1/2 teaspoon paprika
- 6 sesame hamburger buns, toasted
Step 1: Mix the mayonnaise, 1 tablespoon each ketchup and mustard, 1 teaspoon Worcestershire sauce and the parsley in a medium bowl. Refrigerate until ready to serve.
Step 2: Combine the beef, crumbled bouillon, salt, a few grinds of pepper, the remaining 1 tablespoon each ketchup and mustard, and the remaining 1 teaspoon Worcestershire sauce in a large bowl. Use your hands to mix until just combined. Divide the mixture into 6 equal balls, then press into patties. Place on a parchment-lined baking sheet and set aside.
Step 3: Melt the butter in a large skillet over medium heat. Add onions and cook, stirring occasionally, until softened and browned, 13 to 15 minutes. Remove the onions to a plate.
Step 4: Meanwhile, preheat the oven to 450 degrees F. Toss the fries with the olive oil, garlic salt, and paprika on a baking sheet; spread in an even layer. Bake until crispy, 22 to 25 minutes.
Step 5: Preheat a grill or grill pan to medium high. Grill the burgers (in batches, if necessary) until well marked, 4 to 5 minutes per side for medium rare. Spread a heaping tablespoon of the mayonnaise mixture on both sides of the buns. Put the burgers on the buns and top with the onions. Serve with the fries.
Enjoy this delicious Salisbury burger & sweet potato fry dinner from The Pioneer Woman!