Beef Burgers & Sautéed Red Onion with Harissa Mayo & Lemon-Feta Vegetables
Fall Produce

Beef Burgers & Sautéed Red Onion

with Harissa Mayo & Lemon-Feta Vegetables

35 MIN
4 Servings
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From the Test Kitchen

These irresistibly juicy burgers get cooked in the pan with rounds of red onion, which soak up extra flavor from the burgers before going on top. You'll lather toasted buns in a creamy, spicy harissa mayo, and add a side of roasted delicata squash and carrots tossed with tangy feta to balance out the flavors of this dish.
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  • Nutrition
    PER SERVING
  • Calories
    760 Cals (est.)
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ingredients
Beef Burgers & Sautéed Red Onion with Harissa Mayo & Lemon-Feta Vegetables
Title
  • 18 oz Ground Beef
  • 4 Burger Buns
  • 1½ Tbsps Red Harissa Paste
  • ¼ cup Mayonnaise
  • 1 Red Onion
  • 2 Delicata Squash
  • 1½ oz Feta Cheese
  • 1 Lemon
  • 6 oz Carrots
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
Prepare & roast the vegetables
1 Prepare & roast the vegetables

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds, then cut crosswise into 1/2-inch pieces. Peel the carrots; halve lengthwise, then cut crosswise into 1-inch pieces. Place the squash pieces and carrot pieces on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 17 to 19 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Prepare the remaining ingredients
2 Prepare the remaining ingredients

Meanwhile, halve the lemon crosswise; remove the seeds. Peel the onion and cut crosswise into 1/2-inch-thick rounds, keeping the layers intact. In a bowl, combine the harissa paste and mayonnaise. Taste, then season with salt and pepper if desired. In a separate, large bowl, combine the feta (crumbling before adding), a drizzle of olive oil, and the juice of 1 lemon half (you will have extra); season with salt and pepper. If necessary, halve the buns.

Cook the patties & onion
3 Cook the patties & onion

Place the beef in a bowl; season with salt, pepper, and the spice blend. Gently mix to combine. Form the mixture into four 1/2-inch-thick patties. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties and 4 onion rounds (you may have extra) in an even layer. Loosely cover the pan with foil and cook 4 to 5 minutes per side, or until the onion rounds are charred and the patties are browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a work surface. Carefully drain off and discard any excess oil.

*The USDA recommends a minimum safe cooking temperature of 160°F for beef.

Toast the buns
4 Toast the buns

Working in batches if necessary, add the halved buns, cut side down, to the pan of reserved fond. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.

Dress the vegetables & serve your dish
5 Dress the vegetables & serve your dish

To the bowl of lemon feta, add the roasted vegetables; toss to combine. Assemble the burgers using the toasted buns, harissa mayo, cooked patties, and as much of the cooked onion as you’d like. Serve the burgers with the dressed vegetables on the side. Enjoy!

Tips from Home Chefs

Prepare & roast the vegetables
1 Prepare & roast the vegetables

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds, then cut crosswise into 1/2-inch pieces. Peel the carrots; halve lengthwise, then cut crosswise into 1-inch pieces. Place the squash pieces and carrot pieces on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 17 to 19 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients

Meanwhile, halve the lemon crosswise; remove the seeds. Peel the onion and cut crosswise into 1/2-inch-thick rounds, keeping the layers intact. In a bowl, combine the harissa paste and mayonnaise. Taste, then season with salt and pepper if desired. In a separate, large bowl, combine the feta (crumbling before adding), a drizzle of olive oil, and the juice of 1 lemon half (you will have extra); season with salt and pepper. If necessary, halve the buns.

Prepare the remaining ingredients
Cook the patties & onion
3 Cook the patties & onion

Place the beef in a bowl; season with salt, pepper, and the spice blend. Gently mix to combine. Form the mixture into four 1/2-inch-thick patties. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties and 4 onion rounds (you may have extra) in an even layer. Loosely cover the pan with foil and cook 4 to 5 minutes per side, or until the onion rounds are charred and the patties are browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a work surface. Carefully drain off and discard any excess oil.

*The USDA recommends a minimum safe cooking temperature of 160°F for beef.

4 Toast the buns

Working in batches if necessary, add the halved buns, cut side down, to the pan of reserved fond. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.

Toast the buns
Dress the vegetables & serve your dish
5 Dress the vegetables & serve your dish

To the bowl of lemon feta, add the roasted vegetables; toss to combine. Assemble the burgers using the toasted buns, harissa mayo, cooked patties, and as much of the cooked onion as you’d like. Serve the burgers with the dressed vegetables on the side. Enjoy!

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