Categories: Meals
Ingredients
- 1⅛ Pounds Ground Beef
- 4 Ciabatta Rolls
- 4 Ounces Fontina Cheese
- ⅓ Cup Mayonnaise
- 3 Cloves Garlic
- 1 Pound Yukon Gold Potatoes
- 1 Lemon
- 1/2 Bunch Lacinato Kale
- 1 Bunch Rosemary
Directions
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Preheat the oven to 475°F. Wash and dry the fresh produce. Medium dice the potatoes. Peel the garlic; thinly slice 2 cloves. Mince the remaining clove; smash with the side of your knife until it resembles a paste (or use a zester). Pick the rosemary leaves off the stems; discard the stems. Remove and discard any cheese rind; cut into 8 equal-sized slices. Halve the rolls. Quarter and deseed the lemon. Remove and discard the kale stems; thinly slice the leaves. Place in a bowl with the juice of 2 lemon wedges and a drizzle of olive oil; toss to coat and season with salt and pepper to taste.
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Place the potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast, stirring halfway through, 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm place.
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While the potatoes roast, place the ground beef in a bowl; season with salt and pepper. Gently mix to incorporate. Using your hands, form the mixture into four ½-inch-thick patties; transfer to a plate. Set aside. In a separate, small bowl, combine the mayonnaise, garlic paste and the juice of the remaining lemon wedges; stir to combine and season with salt and pepper to taste.
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While the potatoes continue to roast, in a large pan (nonstick, if you have one), combine the sliced garlic and a thin layer of olive oil; season with salt and pepper. Cook on medium, stirring occasionally, 2 to 3 minutes, or until the garlic is crispy and very lightly browned. Add the rosemary and cook, stirring occasionally, 30 seconds to 1 minute, or until crispy and fragrant. Transfer to a paper towel-lined plate, leaving the oil in the pan.
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While the potatoes continue to roast, heat the pan of reserved oil on medium-high until hot. Add the patties and cook 2 to 4 minutes on the first side, or until browned. Flip and top with the cheese; cook 2 to 4 minutes, or until the cheese has melted slightly and the patties are browned and cooked to your desired degree of doneness. Transfer to a plate and set aside in a warm place.
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While the patties cook, place the rolls on a sheet pan, cut sides up. Toast in the oven 4 to 6 minutes, or until the edges are lightly browned. Carefully transfer to a clean, dry work surface. Spread a thin layer of the aioli onto the toasted roll bottoms. Top with the cooked patties, dressed kale and roll tops. Divide the cheeseburgers and roasted potatoes between 4 plates. Garnish the potatoes with the fried garlic and rosemary. Enjoy!