Chimichurri burgers with tangy sweet potato salad
- 2 sweet potatoes
- ¼ cup olive oil
- 1 shallot
- ½ cup chopped parsley
- 2 tsp minced garlic
- 2 tbsp red wine vinegar
- 1 lb ground beef
- 1 cup roasted red peppers
- 4 cups arugula
- 1 tsp dijon mustard
- 4 hamburger buns
Prepare the sweet potatoes: Preheat oven to 450 degrees F. Dice sweet potato into 1/2-inch pieces. Toss with half the olive oil, plus salt and pepper. Spread on a baking sheet and roast 20 minutes.
Make the chimichurri sauce: Peel and finely mince shallot. Finely chop parsley. Combine in a bowl with garlic, half the olive oil and half the red wine vinegar. Whisk well to blend, and season with salt and pepper to taste.
Prepare the burgers: In a bowl, combine ground beef with half the chimichurri sauce. Blend with your hands, then shape into patties (about 3/4-inch thick. Sprinkle on both sides with salt and pepper. Refrigerate while preparing the other elements.
Assemble the salad: Dice roasted red peppers. Toss in a bowl with cooked sweet potato and arugula. Whisk together mustard and remaining red wine vinegar; drizzle over the salad.
Make the patties: Heat an extra drizzle of oil in a skillet over medium-high. Add patties to the hot pan and cook 5 minutes on each side (for medium-rare), or until done to your preference.
Place burgers on hamburger bun. Top with remaining chimichurri sauce and enjoy with salad.