Papaya Burger & Fries Recipe

Prepare binding (vegan only)

If making vegan fava bean patties, combine 1 tablespoon ground flaxseed with 1 tablespoon water in a small bowl and set aside to thicken for 5–10 minutes.

If using fava beans

If using fava beans, ensure they are cooked and mostly mashed: drain cooked fava beans, reserve a few whole for texture, then mash to about 80% smooth. Stir in 1/2 cup finely chopped onion, 1 tablespoon minced garlic, 1/2 teaspoon ground cumin, 1/2 cup oat flour, the flax 'egg' (or a real egg if not vegan), 2 teaspoons chopped parsley, 1 teaspoon soy sauce, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Mix until combined but not pasty.

If using ground beef

In a bowl combine 1 pound ground beef, 1/2 cup finely chopped onion, 1 tablespoon minced garlic, 1/2 cup panko breadcrumbs, 1 large egg, 1 teaspoon Worcestershire sauce, 2 teaspoons chopped parsley, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Gently mix by hand until just combined; overworking will make tough burgers.

Form patties

Divide the mixture into 4 even portions (about 4 ounces each) and shape into patties roughly 3.5–4 inches wide and about 3/4 inch thick. Make a slight dimple in the center of each patty with your thumb to prevent doming while cooking. Refrigerate patties for 15 minutes to help them set (optional but helpful, especially for vegan patties).

Cook patties

Heat a heavy skillet or cast-iron pan over medium-high heat and add 2 tablespoons neutral oil. When oil shimmers, add patties (work in batches if needed) and cook beef patties 3–4 minutes per side for medium (adjust to desired doneness). For vegan fava bean patties, cook 4–5 minutes per side until well browned and heated through. If using cheese, place a slice on each patty in the last minute of cooking and cover the pan briefly to melt.

While patties chill or cook, prepare the papaya. Heat a medium nonstick skillet over medium heat and add 2 tablespoons butter. When butter foams, add the papaya slices or cubes in a single layer (work in two batches if needed). Sprinkle 1 tablespoon light brown sugar and a pinch (1/4 teaspoon) kosher salt over the fruit. Cook without stirring for about 2 minutes to get color, then gently toss or flip and cook another 2–3 minutes until edges caramelize and fruit softens but still holds shape. Remove from heat and stir in 1 teaspoon fresh lime juice. Keep warm.

Make the aioli while other components cook: in a small bowl combine 1/2 cup mayonnaise, 1 teaspoon minced garlic, 1 teaspoon lemon juice, 1/2 teaspoon Dijon mustard, 1/4 teaspoon smoked paprika (if using), 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Taste and adjust acidity or salt. Chill until assembly.

Prepare potatoes: cut 1 lb russet potatoes into even fries (about 1/3–1/2 inch thick). Rinse under cold water until water runs clear to remove excess starch, then dry thoroughly on clean kitchen towels or paper towels.

Optional crisping: toss dried fries with 1 teaspoon cornstarch and a light pinch of salt to coat; shake off excess.

Heat 3–4 cups vegetable oil in a heavy pot or deep fryer to 325°F (approximately medium-high; if you don't have a thermometer, test with a small piece of potato — it should sizzle steadily). Fry potatoes in batches for 3–4 minutes until soft but not browned. Remove to a wire rack or paper towel-lined tray to drain.

Increase oil temperature to 375°F. Return fries to the oil in batches and fry 1.5–3 minutes until golden brown and crisp. Drain on paper towels and immediately season with 1 teaspoon kosher salt while hot.

Toast buns lightly: split 4 buns and toast cut side down in a dry skillet or under the broiler until golden (30–60 seconds).

Spread about 1 tablespoon of aioli on the bottom bun. Top with a handful (about 1/2 cup) of fresh arugula, place the hot patty with melted cheddar on top, then mound 2–3 tablespoons of warm caramelized papaya over the cheese. Add more aioli to the top bun if desired and close the burger.

Serve each burger with a portion of fries (approximately 1/4 lb potatoes per person in this recipe). Offer extra aioli or ketchup on the side.