Nothing beats a basket of burgers and fries in the summertime.
FIVE-SPICE SWEET POTATO FRIES
4 small sweet potatoes (about 1½ lbs total), cut into 1/2-inch-thick wedges
3 tsp. olive oil
1 tsp. five-spice powder
1 1/4 lb. skinless salmon fillet, cut into 1-inch pieces
2 tbsp. low-sodium soy sauce
1 tsp. toasted sesame oil
2 scallions, thinly sliced
4 buns, toasted
1 avocado, thinly sliced
1 c. radish or alfalfa sprouts
- Heat oven to 450°F. On a rimmed baking sheet, toss potatoes with 2 tablespoon oil, then five-spice powder and 1/4 teaspoon salt. Transfer half to a second baking sheet and arrange all in a single layer. Roast until crisp, 20 to 25 minutes.
- Meanwhile, in a food processor, pulse salmon, soy sauce, and sesame oil 4 to 5 times, just until coarsely chopped. Add scallions and pulse to combine. Form mixture into four ¾-in.-thick patties.
- Heat remaining Tbsp oil in a large nonstick skillet on medium and cook patties, turning once (do not flatten), until opaque throughout, 2 to 3 minutes per side. Transfer to buns and top with avocado and sprouts. Serve with sweet potato fries.