Steak burgers with simple BBQ sauce and sweet potato wedges

How to make the sweet potato wedges

Wash and peel the sweet potatoes and cut into wedges. Place in a large bowl and mix with the cornflour, salt and oil. Arrange the sweet potato wedges next to each other on the universal tray and cook them in the X BO (175°C/-20% humidity, automatic programme “Sweet potato wedges”) for 20 minutes. Then turn over the wedges and continue cooking for another 10 minutes. 

How to make the BBQ sauce

To make the sauce, add all the ingredients to a small pan and briefly bring to the boil. The sauce can then be transferred to a bowl.

How to make the steaks

Wash and shake dry the thyme and rosemary. To sear the steaks, preheat the lower half of the BORA Tepan stainless steel grill to 220 degrees (or a frying pan on a cooktop to level 8). Put the oil on the Tepan grill or in the frying pan and sear the steaks for about 3 minutes on each side, seasoning with salt before turning. Add the butter, rosemary and thyme. Peel the garlic and add to the pan. Then move the steaks to the top half of the Tepan grill, cover and leave to rest for 5 minutes at 70 degrees. Alternatively, the steaks can be covered and left to rest in the preheated oven or multi-drawer at 60 degrees. 

How to make the grilled lettuce

Remove the outer leaves from the radicchio and cut the radicchio in half. Cut half of the radicchio into finger-thick slices. Cut the romaine lettuce into quarters lengthwise. Wash the radicchio and lettuce and sear on the Tepan grill or in the frying pan for 2 minutes on each side. If you wish, you can drizzle a little maple syrup over the radicchio when it is searing.

Finishing touches

Toast the brioche burger buns on both sides until golden brown. Spread a layer of home-made BBQ sauce on the bottom halves of the brioche buns, followed by the pan-fried lettuce. Slice the steaks and place on top of the lettuce. Lay the top halves of the brioche buns on top of the steak and enjoy your steak burgers.