Burgers With Shallots and Vegetable Fries

Burgers With Shallots and Vegetable Fries
Lisa Hubbard
five_whole_stars
Click a Star to Rate This Recipe
Serves 4
preparation
30
minutes
cooking
30
minutes

Ingredients

4
medium carrots (1/2 pound), peeled and cut into 1/2-inch-thick sticks
1
small rutabaga (1 pound), peeled and cut into 1/2-inch-thick sticks
4
tablespoons plus 1 teaspoon
olive oil
kosher salt and black pepper
4
large shallots, sliced
1/4
cup
balsamic vinegar
1 1/4
pounds
ground beef chuck
4
soft buns
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.
Kate Merker
November 2010

Nutritional Information

  • Per Serving
  • Calories 597
  • 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
What does this mean? See Nutrition 101.

What did you think about this recipe?

View Earlier Comments