Second key learning: plan to flip these only once. Since they’re literally noodles of sweet potato, you don’t want to handle them a lot or they might fall apart. Mine were great at first but since I hadn’t cooked all of the swoodles well enough, I pan-fried them a little longer and also turned them over a few times. They survived the first couple of flips then started to show their displeasure at my (over)handling by loosening up a few swoodles from the pack to taunt me. Little buggers.
2 teaspoons olive oil, divided
1 large egg
pinch of kosher salt
pinch of freshly ground black pepper
Two 3/4 cup ramekins, lightly sprayed with nonstick cooking spray and/or lined with parchment paper
- Using a spiralizer, cut the sweet potato into thin strands.
- In a large skillet, heat 1/2 teaspoon olive oil over medium heat. Add sweet potato and cook, stirring, for 5 to 7 minutes or until softened. Let cool to room temperature, about 15 minutes.
- In a medium bowl, whisk egg. Stir in sweet potato, salt and pepper. Divide between prepared ramekins, filling each about halfway, and pressing the sweet potato down into the ramekins. Cover with plastic wrap and place a heavy can or jar on top of the wrap to weight down the sweet potato. Refrigerate for 30 minutes.
- Lightly coat a skillet with the remaining oil and beat over medium high heat. Remove plastic wrap and invert ramekins to slide noodle buns onto skillet. Cook, turning once, for 3 to 5 minutes per side, or until golden brown on both sides and hot in the center.
1 pound lean ground beef
1 tablespoon minced garlic
1 teaspoon prime rib rub
1 teaspoon tarragon
1/2 teaspoon salt
1/2 teaspoon pepper
1 large egg
- Combine ingredients together and pat into 4 round patties. Wrap individually in foil and freeze until ready to fry.
- If frying immediately, lightly spray a frying pan with nonstick cooking spray and heat over medium high heat. Fry burgers until desired doneness.