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Burgers With Shallots and Vegetable Fries

Burgers With Shallots and Vegetable Fries
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Serves 4| Hands-On Time: | Total Time:

Ingredients

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.
By November, 2010

Nutritional Information

  • Per Serving
  • Calories 597
  • Fat 33g
  • Sat Fat 9g
  • Cholesterol 83mg
  • Sodium 836mg
  • Protein 32g
  • Carbohydrate 43g
  • Sugar 14g
  • Fiber 5g
  • Iron 5mg
  • Calcium 156mg
What does this mean? See Nutrition 101 .

Quick Tip

Sweet Potato
Almost any root vegetable can be turned into oven fries. Try parsnips, turnips, or sweet potatoes.

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