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It's burger night with a twist.  


Credit: Antonis Achilleos

Recipe Summary test

25 mins
50 mins

Cooking smart sometimes means having something going in the oven, while prepping and cooking the rest of the meal on the stove-top. In this case, irresistible yet simple carrot fries bake away while you spike mayonnaise with chopped green chiles and then spice up a pork burger mixture with cumin, garlic, and more green chiles. By the time you're done searing these southwestern-inspired burgers, the carrot fries will be tender and perfectly cooked, and you've got a stellar burger night in store. To save some time, swap in frozen root veggie fries or serve with chips.  


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425°F. Toss carrots with 2 tablespoons oil and ½ teaspoon salt on a large rimmed baking sheet; arrange in a single layer. Cover with aluminum foil and bake for 15 minutes. Uncover and continue to bake, stirring once, until tender and slightly charred, about 25 minutes.

  • Meanwhile, stir together mayonnaise, 3 tablespoons drained chiles, and ¼ teaspoon garlic powder in a small bowl.

  • Combine pork, cumin, and remaining ¾ teaspoon salt, ½ teaspoon garlic powder, and drained chiles in a medium bowl. Shape into 4 (½-inch thick) patties.

  • Heat remaining 1 tablespoon oil in a large skillet over medium-high. Add patties; cook, flipping once, until browned and cooked through, 3 to 4 minutes per side.

  • Assemble burgers on toasted buns with mayonnaise mixture and arugula. Serve with carrot fries.

Nutrition Facts

677 calories; fat 47g; cholesterol 87mg; sodium 1175mg; carbohydrates 39g; dietary fiber 6g; protein 26g; sugars 11g; saturated fat 12g.