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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:



  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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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.