“Burgers are everywhere, but North America does them best. The focus is on good meat, simple seasoning and a few well-chosen ingredients. Adapted from a restaurant in Atlanta, this burger is meant to be eaten with your hands.”
by Jacqueline Sterling, who’s part of our Sales team in Atlanta, USA
Cheeseburger with mushrooms and sweet potato fries – simple and satisfying.
This burger takes inspiration from “Leon’s Full Service”, a popular gastropub located just outside Atlanta, set in a converted gas station. Known for creative cocktails and American pub classics, Leon’s is especially remembered for its burgers topped with sautéed mushrooms and provolone as well as its fries served with unique sauces, such as curry ketchup. This home adaptation stays true to that spirit. A juicy beef patty is paired with soft onions, earthy mushrooms and gently melted provolone, while oven-roasted sweet potato fries bring a healthy balance on the side. The curry aioli is a nod to Leon’s signature flavors, adding warmth and contrast without overpowering the dish.
Main Course
Beef
Preparation time: 45 min
Ingredients:
For the burgers:
- 2 hamburger buns
- 12 oz ground beef (340g)
- 1/2 cup sliced onions (75g)
- 4 oz mushrooms (115g)
- 2 slices provolone cheese
- 1/2 tsp smoked paprika
For the sweet potato fries with curry aioli:
- 2.5 cups sweet potato (350g)
- 1 tbsp cornstarch
- 1/2 tsp curry powder
- 1/2 cup mayonnaise (115g)
- Minced garlic (optional)
Additionaly: Cooking oil, salt, pepper
Preparation:
Preheat the oven to 450°F (230°C) and place a sheet pan inside to heat. Slice the mushrooms. Peel the sweet potatoes, cut them into ¼-inch (about 0,5–1cm) planks, then into fries.
In a bowl, toss the sweet potatoes with cornstarch, 1 tbsp oil, salt and pepper. Spread them in a single layer on the hot sheet pan (use parchment paper to prevent sticking). Bake for 30–35 minutes, turning halfway, until crisp and roasted.
Heat 1 tbsp oil in a large pan over medium heat. Add mushrooms, onions and a pinch of salt. Cook until soft and caramelized, then stir in half of the smoked paprika. Season to taste and set aside.
Using the same pan, heat over medium-high heat. Combine ground beef with the remaining smoked paprika, salt and pepper, then form two patties. Cook for 3–5 minutes per side. Top with provolone and cook until melted and burgers reach desired doneness.
For the aioli, mix curry powder into the mayonnaise. Optional: add minced garlic. Set aside. Mix black pepper into 1 tbsp mayonnaise and lightly toast the buns in the oven if desired. Spread pepper mayo on the cut sides of the buns.
Assemble by placing a burger on each bun, topping with the mushroom-onion mixture and closing with the top bun. Serve with sweet potato fries and curry aioli.
Optional toppings: Bacon, jalapeños, pickles, lettuce, arugula.
Variations & Tips: Ground turkey can replace beef. Mozzarella or Swiss cheese can be used instead of provolone. Brioche or sesame buns work best.
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