Burgers With Shallots and Vegetable Fries

burger-shallots
Photo by Lisa Hubbard
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 597 calories
    • Fat 33 g
    • Sat Fat 9 g
    • Cholesterol 83 mg
    • Sodium 836 mg
    • Protein 32 g
    • Carbohydrate 43 g
    • Sugar 14 g
    • Fiber 5 g
    • Iron 5 mg
    • Calcium 156 mg
  • November 2010

Ingredients

  1. Check 4 medium carrots (1/2 pound), peeled and cut into 1/2-inch-thick sticks
  2. Check 1 small rutabaga (1 pound), peeled and cut into 1/2-inch-thick sticks
  3. Check 4tablespoons plus 1 teaspoon olive oil
  4. Check kosher salt and black pepper
  5. Check 4 large shallots, sliced
  6. Check 1/4cup balsamic vinegar
  7. Check 1 1/4pounds ground beef chuck
  8. Check 4 soft buns
  9. Check mayonnaise and lettuce, for serving

Directions

  1. Heat oven to 450° F. On a rimmed baking sheet, toss the carrots and rutabaga with 2 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper.
  2. Roast the vegetables, tossing once, until golden brown and tender, 20 to 25 minutes.
  3. Meanwhile, heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the shallots and cook, stirring often, until tender, 3 to 4 minutes. Stir in the vinegar; transfer to a bowl. Wipe out the skillet.
  4. Form the beef into four ½-inch-thick patties and season with ½ teaspoon salt and ¼ teaspoon pepper.
  5. Heat the remaining teaspoon oil in the skillet over medium-high heat. Cook the patties 3 to 4 minutes per side for medium-rare.
  6. Serve the burgers on buns with the mayonnaise and lettuce, if desired. Top with the shallots and serve with the fries.