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Burger Steaks with Mushroom Gravy, Sweet Potato Wedges, and Haricots Verts

Photo: Jennifer Causey

Active time 38 mins
Total time 38 mins
Yield

Serves 4 (serving size: 1 patty, about 1/3 cup mushroom mixture, 1/2 cup beans, and 6 wedges)

Microwaving the potatoes gets them tender in minutes; roasting gets them the crispy edge we love. This balanced dinner is a great weeknight meal that the family will enjoy. If you've got extra mushroom mixture, keep it refrigerated and throw it in your next omelet or bowl of grains.
 

Ingredients

  • 3 (8-oz.) sweet potatoes
  • 1 1/2 tablespoons olive oil, divided
  • Cooking spray
  • 1 teaspoon freshly ground black pepper, divided
  • 3/4 teaspoon kosher salt, divided
  • 1 pound 90% lean ground sirloin
  • 1/2 cup chopped red onion
  • 1 1/2 teaspoons chopped fresh rosemary
  • 1 (8-oz.) pkg. presliced cremini mushrooms
  • 1/4 cup water
  • 1 cup unsalted chicken stock (such as Swanson)
  • 1 tablespoon all-purpose flour
  • 1 (8-oz.) pkg. microwave-in-bag haricots verts (French green beans)
  • 1 1/2 teaspoons unsalted butter
  • 1 tablespoon chopped parsley

Nutrition Information

  • calories 460
  • fat 18.6 g
  • satfat 6 g
  • monofat 8.8 g
  • polyfat 2.1 g
  • protein 30 g
  • carbohydrate 45 g
  • fiber 8 g
  • cholesterol 78 mg
  • iron 5 mg
  • sodium 582 mg
  • calcium 111 mg
  • sugars 11 g
  • Est. Added Sugars 0 g

How to Make It

  1. Place a rimmed baking sheet in oven. Preheat oven to 450°F (leave pan in oven as it preheats).

  2. Place sweet potatoes in a microwave-safe dish. Cover with plastic wrap; pierce 2 or 3 times to vent. Microwave at HIGH 5 minutes or until just tender. Cool slightly. Cut each potato lengthwise into 8 wedges; return to dish. Drizzle with 1 tablespoon oil; toss. Remove baking sheet from oven; coat with cooking spray. Arrange potato wedges on pan. Bake at 450°F for 18 minutes, stirring after 9 minutes. Sprinkle with 1/4 teaspoon pepper and 1/4 teaspoon salt.

  3. Heat a large cast-iron skillet over medium-high. Shape beef into 4 (1/2-inch-thick) patties; sprinkle with 1/4 teaspoon pepper and 1/4 teaspoon salt. Coat pan with cooking spray. Add patties to pan; cook 3 minutes on each side. Remove from pan.

  4. Add remaining 1 1/2 teaspoons oil to pan; swirl. Add onion, rosemary, and mushrooms; cook 5 minutes. Add 1/4 cup water, scraping pan to loosen browned bits.

  5. Combine stock and flour in a bowl. Add stock mixture, remaining 1/2 teaspoon pepper, and remaining 1/4 teaspoon salt to mushroom mixture; bring to a boil. Add patties; cook 4 minutes.

  6. Cook beans according to package directions. Place in a bowl. Add butter; toss. Divide potatoes, beans, and patties among 4 plates. Top patties evenly with mushroom mixture and parsley.