Categories: Meals
Ingredients
- 10 oz Ground Beef
- 2 Potato Buns
- 2 cloves Garlic
- 1 Carrot
- 1 Romaine Heart
- 1 Yellow Onion
- 2 Tbsps Creamy Mustard Sauce
- 1 oz Cheddar Cheese
- 1 Shallot
- 1 Tbsp Red Wine Vinegar
Directions
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Preheat the oven to 425°F. Wash and dry the fresh produce. Halve the buns. Peel and mince the garlic; smash with the flat side of your knife until it resembles a paste (or use a zester). Peel the onion and thinly slice into rounds; separate the rings. Thinly slice the cheese. Cut off and discard the root end of the romaine; roughly chop the leaves. Peel the carrot; thinly slice on an angle. Peel the shallot and mince to get 2 tablespoons (you may have extra); place in a bowl with the vinegar.
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In a medium bowl, combine the ground beef and garlic paste; season with salt and pepper. Gently mix until just combined. Using your hands, form the mixture into two 1/2-inch-thick patties. Transfer to a plate.
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In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the onion and season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until lightly browned and softened. Transfer to a bowl. Wipe out the pan.
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In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the patties and cook 3 to 4 minutes on the first side, or until browned. Flip and top with the cheese. Cook 3 to 4 minutes, or until the patties are browned and cooked to your desired degree of doneness and the cheese has melted. Carefully transfer to a plate.
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While the patties cook, place the buns on a sheet pan, cut sides up. Toast in the oven 3 to 4 minutes, or until the edges are lightly browned and crispy. Remove from the oven and transfer to a clean, dry work surface. Spread the cut sides of the toasted bun tops with the creamy mustard sauce. Top the bun bottoms with ¼ of the romaine; season with salt and pepper. Top with the cooked patties and cooked onion. Complete the burgers with the bun tops.
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To make the vinaigrette, slowly whisk 1 tablespoon of olive oil into the shallot-vinegar mixture until well combined; season with salt and pepper to taste. In a large bowl, combine the carrot and remaining romaine; season with salt and pepper. Add enough of the vinaigrette to coat the salad (you may have extra vinaigrette). Toss to combine; season with salt and pepper to taste. Divide the burgers and salad between 2 dishes. Enjoy!