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Montecito Burger

Montecito Burger

Owner of Mesa Burger, Chef Cat Cora is making the ultimate burger and homemade sweet potato fries.
Ingredients for Truffle Aioli
  • 1 C mayonnaise
  • 1 C Sour cream
  • 1 Tbsp. Truffle Oil
  • 1 lemon, zested
  • 1 tsp parsley, fresh, finely chopped
  • ½ tsp rosemary, fresh, finely chopped
Ingredients for Burger
  • Blend of chuck 20/80 - brisket 
  • 6 ounces
  • Salt and Pepper seasoned on outside
  • Grill to Medium Rare
Ingredients for Assemble
  • Bottom Brioche Bun
  • Truffle Aioli, 1oz, see recipe above
  • Patty with Goat Cheese, .75oz
  • Mushrooms on Patty, 1oz
  • Grilled Onions on Patty, 1oz
  • Single onion ring
  • Arugula, .5oz
  • Truffle Aioli, .75oz, see recipe above
  • Top Brioche Bun
Ingredients for Sweet Potato Fries
  • 1 Pound Sweet Potato (Unpeeled)
  • ½ Teaspoon Coarse Sea Salt
  • ½ Teaspoon Olive Oil or Sesame Oil

Directions for Sweet Potato Fries

1. Preheat the oven to 425°F.

2. Use a sharp knife to cut each sweet potato crosswise into 1/4-inch-thick slices. Stack the slices (no more than 3 or 4 slices high) and cut them into 1/4-inch-wide matchsticks

3. In a medium bowl, gently toss the sweet potatoes with the sea salt. Prepare two large baking sheets by spraying (or rubbing) them lightly with olive oil or sesame oil. Spread out the frites on the pans so they're not crowded. If necessary, hold back some of the frites and bake a second batch. Bake for 30 minutes, turning the frites with a spatula every 10 minutes so they brown evenly. Keep a close eye on them during the last 10 minutes and use tongs to lift out any frites that look as if they're browning too fast. Serve piping hot.

4. TWIST IT: Garlic and Parsley Frites: When the frites come hot out of the oven, toss them immediately with 1 chopped garlic clove and 1 tablespoon finely chopped fresh flat-leaf parsley

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