My husband was out of town when I made this meal, so I invited my good friend over to test out my new recipes. (I like having people over who are willing to try out new recipes! Thanks Tracee!) Both were so very tasty! I just love how easy burgers are to make and this recipe is no exception. My friend, Emily, suggested I try the bacon-wrapped sweet potato fries (The Foodee Project) and I am so glad she did! They were so good and the sauce was the perfect amount of spice to go along with the fries. I used a different pepper than the recipe called for and I am sure it tasted just as delicious the original. I would have to say this dinner was a success (hoping Tracee felt the same).
1 1/2 pounds ground beef
1/2 pound Italian Sausage
10 1" pieces bottled roasted red sweet peppers
Mix beef and sausage in bowl. Shape into 10 patties. Place peppers onto 5 of the patties. Top each patty with another of the remaining 5 patties. Press edges gently to seal. Sprinkle with salt and pepper. Grill over medium heat for 8-10 minutes or until desired doneness. Enjoy!
Bacon-Wrapped Sweet Potato Fries with Serrano-Lime Dip
2 sweet potatoes, cut into thick matchsticks
1 package bacon, not thick cut
1/2 c. olive oil mayo
2 serrano peppers (I used canned peppers)
1 lime, juiced
Preheat oven to 425º. Soak sweet potato matchsticks in a bowl of cold water for up to 6 hours. This removes a lot of the starch from the potato. Drain water from the potatoes and pat dry. Slice each piece of bacon in half, lengthwise. Wrap 1 strip of bacon around 1 matchstick sweet potato. Lay on a baking sheet. Repeat until all bacon is gone. If you have leftover sweet potatoes, toss them on the same pan, too. Bake fries for about 25 minutes on one side. Use tongs to flip fries over and bake for another 10 minutes, or until bacon is browned.
For the dip
In food processor, pulse up serranos and lime juice into the mayo until peppers are all chopped up and mix is smooth.
Serve hot with dip.