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.
 

How to Make It

Step 1

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

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

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