Categories: Meals
Ingredients
- 1⅛ Pounds Ground Beef
- 4 Potato Buns
- 4 Ounces White Cheddar Cheese
- 3/4 Cup Milk
- 1 Pound Sweet Potatoes
- 1 Red Onion
- 2 Tablespoons Dijon Mustard
- 1 Tablespoon Vegetarian Worcestershire Sauce
- 2 Tablespoons Cheese Sauce Spice Blend (All-Purpose Flour, Mustard Powder, Onion Powder, Sweet Paprika, Smoked Paprika, Garlic Powder & Dried Ground Parsley)
Directions
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Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the buns. Cut the sweet potatoes lengthwise into 1-inch-wide wedges. Peel the onion; cut into ½-inch-thick rounds, keeping them intact. Large dice the cheese.
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Place the sweet potatoes and onion on separate sides of a sheet pan. Drizzle each with olive oil and season with salt and pepper; carefully toss to coat. Keeping them separate, arrange the seasoned sweet potatoes and onion in a single, even layer. Roast, flipping the onion halfway through, 22 to 24 minutes, or until golden brown and the sweet potatoes are tender when pierced with a fork. Remove from the oven.
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While the vegetables roast, in a medium pot, heat 2 tablespoons of olive oil on medium-high until hot. Add the spice blend and cook, whisking frequently, 1 to 2 minutes, or until golden brown and fragrant. Slowly whisk in the milk; cook, whisking occasionally, 2 to 3 minutes, or until slightly thickened. Add the Worcestershire sauce and mustard; cook, whisking frequently, 30 seconds to 1 minute, or until thoroughly combined. Add the cheese and cook, whisking occasionally, 2 to 4 minutes, or until the cheese has melted and the sauce has thickened. Season with salt and pepper to taste. Turn off the heat.
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While the vegetables continue to roast, place the ground beef in a bowl; season with salt and pepper. Gently mix to incorporate. Using your hands, form into four ¾-inch-thick patties. Transfer to a plate. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the patties and cook 2 to 3 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a plate. Set aside in a warm place.
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While the vegetables continue to roast, working in batches, add the buns, cut sides down, to the pan of reserved fond. Toast on medium-high 2 to 3 minutes per batch, or until golden brown. Transfer to a clean, dry work surface.
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Top the bottoms of the toasted buns with the roasted onion and cooked patties. Whisk the cheese sauce; top the patties with some of the sauce (you may have extra sauce). Complete the burgers with the bun tops. Divide the burgers and roasted sweet potatoes between 4 dishes. Serve with any remaining cheese sauce on the side. Enjoy!