35 minutesDinner

Chimichurri burgers with tangy sweet potato salad

Makes: four servings
Makes: four servings

Ingredients

  • 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

Steps

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Place burgers on hamburger bun. Top with remaining chimichurri sauce and enjoy with salad.