Creamy Calabrian Burgers with Parmesan Potatoes & Caper-Mint Sauce
Craft

Creamy Calabrian Burgers

with Parmesan Potatoes & Caper-Mint Sauce

45 MIN
+$3.00/serving 2 Servings
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From the Test Kitchen

DEFINITION
Agrodolce is somewhere between a sauce and a condiment. It comes from Italy, and gets its name from the Italian words for sour (agro) and sweet (dolce). Here, we're applying those flavors to our sweet pepper topper; cooked with honey, piquant red wine vinegar, and more—perfect for cutting through the richness of our prime beef and fontina burgers.
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  • Nutrition
    PER SERVING
  • Calories
    1240 Cals (est.)
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fresh
ingredients
Creamy Calabrian Burgers with Parmesan Potatoes & Caper-Mint Sauce
Title
  • 12 oz Usda Prime Ground Beef
  • 2 Challah Buns
  • ¾ lb Fingerling Potatoes
  • 4 oz Sweet Peppers
  • 1 Lemon
  • 1 bunch Mint
  • 1½ tsps Calabrian Chile Paste
  • ¼ cup Mayonnaise
  • ¼ cup Grated Parmesan Cheese
  • 1 Tbsp Red Wine Vinegar
  • 2 oz Fontina Cheese
  • 1 Shallot
  • 1 oz Sliced Roasted Red Peppers
  • 1 Tbsp Honey
  • 1 Tbsp Tuscan Spice Blend (Ground Fennel Seeds, Whole Fennel Seeds, Ground Rosemary & Ground Sage)
  • 1 Tbsp Capers
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Halve the potatoes lengthwise. Pick the mint leaves off the stems. Quarter and deseed the lemon. Cut off and discard the stems of the sweet peppers; remove the cores. Thinly slice into rings. Peel and thinly slice the shallot. Thinly slice the fontina. Halve the buns. In a bowl, combine the mayonnaise and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be.

Roast & finish the potatoes
2 Roast & finish the potatoes

Line a sheet pan with foil. Transfer the halved potatoes to the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer, cut side down. Roast 28 to 30 minutes, or until lightly browned and tender when pierced with a fork. Transfer to a bowl. Add the capers, mint leaves (tearing just before adding), parmesan, and the juice of 2 lemon wedges. Stir to combine. Taste, then season with salt and pepper if desired.

Make the pepper agrodolce
3 Make the pepper agrodolce

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced sweet peppers and sliced shallot; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until lightly browned and softened. Add the roasted red peppers, honey (kneading the packet before opening), vinegar (carefully, as the liquid may splatter), and 2 tablespoons of water. Cook, stirring constantly, 1 to 2 minutes, or until coated and the liquid has cooked off. Transfer to a bowl. Rinse and wipe out the pan.

Form & cook the patties
4 Form & cook the patties

Place the beef in a bowl. Season with salt, pepper, and the spice blend. Gently mix to combine. Form the mixture into two 1/2-inch-thick patties. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 4 to 5 minutes, or until browned. Flip the patties (carefully, as the oil may splatter) and evenly top with the sliced fontina. Loosely cover the pan with foil. Cook 4 to 5 minutes, or until the cheese is melted 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 & serve your dish
5 Toast the buns & serve your dish

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. Assemble the burgers using the toasted buns, Calabrian mayo, cooked patties, and as much of the pepper agrodolce as you'd like. Serve the burgers with the finished potatoes. Serve the remaining lemon wedges on the side, if you'd like. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Halve the potatoes lengthwise. Pick the mint leaves off the stems. Quarter and deseed the lemon. Cut off and discard the stems of the sweet peppers; remove the cores. Thinly slice into rings. Peel and thinly slice the shallot. Thinly slice the fontina. Halve the buns. In a bowl, combine the mayonnaise and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be.

2 Roast & finish the potatoes

Line a sheet pan with foil. Transfer the halved potatoes to the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer, cut side down. Roast 28 to 30 minutes, or until lightly browned and tender when pierced with a fork. Transfer to a bowl. Add the capers, mint leaves (tearing just before adding), parmesan, and the juice of 2 lemon wedges. Stir to combine. Taste, then season with salt and pepper if desired.

Roast & finish the potatoes
Make the pepper agrodolce
3 Make the pepper agrodolce

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced sweet peppers and sliced shallot; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until lightly browned and softened. Add the roasted red peppers, honey (kneading the packet before opening), vinegar (carefully, as the liquid may splatter), and 2 tablespoons of water. Cook, stirring constantly, 1 to 2 minutes, or until coated and the liquid has cooked off. Transfer to a bowl. Rinse and wipe out the pan.

4 Form & cook the patties

Place the beef in a bowl. Season with salt, pepper, and the spice blend. Gently mix to combine. Form the mixture into two 1/2-inch-thick patties. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 4 to 5 minutes, or until browned. Flip the patties (carefully, as the oil may splatter) and evenly top with the sliced fontina. Loosely cover the pan with foil. Cook 4 to 5 minutes, or until the cheese is melted 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.

Form & cook the patties
Toast the buns & serve your dish
5 Toast the buns & serve your dish

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. Assemble the burgers using the toasted buns, Calabrian mayo, cooked patties, and as much of the pepper agrodolce as you'd like. Serve the burgers with the finished potatoes. Serve the remaining lemon wedges on the side, if you'd like. Enjoy!

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