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It's burger night with a twist.  

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Credit: Antonis Achilleos

Recipe Summary test

hands-on:
25 mins
total:
50 mins
Servings:
4
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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.  

Ingredients

Ingredient Checklist

Directions

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.

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  • 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.
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