Chimichurri Burgers & Roasted Potato Salad

with Caramelized Onion & Bell Pepper

Allergens: Milk, Wheat, Soy, Eggs

Total: 35 min • Prep: 10 min

Servings:
Ingredients

  • Green Bell Pepper

    1 unit

  • Sour Cream

    3 tablespoon

  • Ciabatta

    2 units

  • Potatoes

    16 ounce

  • Onion

    1 unit

  • Savory Paprika Blend

    1 tablespoon

  • Ground Beef

    10 ounce

  • Mayonnaise

    2 tablespoon

  • Scallions

    2 units

  • Dijon Mustard

    2 teaspoon

  • Chimichurri

    2 ounce

  • Cooking Oil

    5 teaspoon (tsp)

  • Black Pepper

    1 teaspoon (tsp)

  • Butter

    1 tablespoon (tbsp)

  • Salt

    1 teaspoon (tsp)

  • Sugar

    ½ teaspoon (tsp)

Cooking steps
1
  • Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
  • Dice potatoes into ½-inch pieces.
  • Toss potatoes on a baking sheet with a drizzle of oil, half the Savory Paprika Blend (you’ll use the rest later), salt, and pepper. Roast on top rack until golden brown and tender, 20-25 minutes. 
Ingredient Quantities

  • Potatoes

    16 ounce

  • Savory Paprika Blend

    1 tablespoon

  • Salt

    1 teaspoon (tsp)

2

  • While potatoes roast, halve, peel, and thinly slice onion. Halve, core, and thinly slice bell pepper into strips. Trim and thinly slice scallions, separating whites from greens.

Ingredient Quantities

  • Potatoes

    16 ounce

  • Onion

    1 unit

  • Scallions

    2 units

3

  • Melt 1 TBSP butter (2 TBSP for 4 servings) and a drizzle of oil in a large, preferably nonstick, pan over medium heat. Add onion and season with salt. Cook, stirring occasionally, until softened and lightly browned, 10-15 minutes. TIP: Lower heat and add a splash of water if onion browns too quickly.

  • Turn off heat; transfer to a large bowl. Wipe out pan.

Ingredient Quantities

  • Onion

    1 unit

  • Butter

    1 tablespoon (tbsp)

  • Salt

    1 teaspoon (tsp)

4

  • In pan used for onion, heat a large drizzle of oil over medium-high heat. Add bell pepper; cook, stirring occasionally, until softened and lightly browned, 5-7 minutes.

  • Add scallion whites and cook, stirring, until softened, 30-60 seconds. Season with salt and pepper.

  • Remove from heat and transfer to a small bowl.

Ingredient Quantities

  • Onion

    1 unit

  • Salt

    1 teaspoon (tsp)

5
  • In a second large bowl, combine beef*, remaining Savory Paprika Blend, salt, and pepper.
  • Form mixture into two patties (four for 4 servings), each slightly wider than a burger bun.
  • Heat a large drizzle of oil in pan used for bell pepper over medium heat. Add patties and cook until browned and cooked through, 4-7 minutes per side. 
Ingredient Quantities

  • Savory Paprika Blend

    1 tablespoon

  • Salt

    1 teaspoon (tsp)

6
  • Meanwhile, to bowl with caramelized onion, add roasted potatoes, scallion greens, mustard, mayonnaise, and ½ tsp sugar (1 tsp for 4 servings); toss to combine.
  • Halve and toast ciabattas until golden. TIP: For a deeper flavor, toast in pan used for patties over medium heat.
Ingredient Quantities

  • Ciabatta

    2 units

  • Potatoes

    16 ounce

  • Onion

    1 unit

  • Mayonnaise

    2 tablespoon

  • Sugar

    ½ teaspoon (tsp)

7
  • In a second small bowl, combine sour cream and chimichurri.

  • Spread chimichurri sauce on cut sides of toasted ciabattas; fill with patties and bell pepper and scallion whites.

  • Divide burgers and roasted potato salad between plates. Serve.

Ingredient Quantities

  • Sour Cream

    3 tablespoon

  • Ciabatta

    2 units

  • Chimichurri

    2 ounce