Rating: 4 stars
113 Ratings
  • 5 star values: 67
  • 4 star values: 21
  • 3 star values: 5
  • 2 star values: 9
  • 1 star values: 11
Kate Merker

Gallery

Credit: Lisa Hubbard

Recipe Summary

hands-on:
30 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Roast the vegetables, tossing once, until golden brown and tender, 20 to 25 minutes.

  • 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.

  • Form the beef into four ½-inch-thick patties and season with ½ teaspoon salt and ¼ teaspoon pepper.

  • Heat the remaining teaspoon oil in the skillet over medium-high heat. Cook the patties 3 to 4 minutes per side for medium-rare.

  • Serve the burgers on buns with the mayonnaise and lettuce, if desired. Top with the shallots and serve with the fries.

Nutrition Facts

597 calories; fat 33g; saturated fat 9g; cholesterol 83mg; sodium 836mg; protein 32g; carbohydrates 43g; sugars 14g; fiber 5g; iron 5mg; calcium 156mg.
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