Provolone Cheeseburgers with Pickled Beet & Roasted Potato Wedges

Provolone Cheeseburgers

with Pickled Beet & Roasted Potato Wedges

35 MIN
2 Servings
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From the Test Kitchen

This recipe elevates classic cheeseburgers with an extra-special topping. We’re grating and pickling Chioggia beet—a variety with a mild flavor and gorgeous striped interior. Its refreshing tangy-sweetness cuts through the richness of the beef and melted provolone. On the side, simple roasted potato wedges round out the dish.

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  • Nutrition
    PER SERVING
  • Calories
    730 Cals (est.)
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fresh
ingredients
Provolone Cheeseburgers with Pickled Beet & Roasted Potato Wedges
Title
time-saving
tips & techniques
Chioggia Beet
Provolone Cheese
Potato Buns
Russet Potatoes
Garlic
Red Wine Vinegar
Sugar
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare & roast the potato:
1 Prepare & roast the potato:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the potato. Cut lengthwise into 1-inch-wide wedges. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single layer, skin side down. Roast 26 to 28 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

While the potato roasts, wash and dry the beet. Grate on the large side of a box grater. Peel and finely chop the garlic. Halve the buns.

Pickle the beet:
3 Pickle the beet:

While the potato continues to roast, heat a small saucepan on medium-high until hot. Add the beet, sugar, vinegar, and 2 tablespoons of water; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Set aside to cool for at least 10 minutes. Season with salt and pepper to taste.

Form the patties:
4 Form the patties:

While the beet cools, place the ground beef in a large bowl. Add the garlic; season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into two ½-inch-thick patties. Transfer to a plate.

Cook the patties:
5 Cook the patties:

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties and cook 3 to 4 minutes on the first side, or until browned. Flip and top with the cheese. Cook, loosely covering the pan with aluminum foil, 2 to 4 minutes, or until the cheese has melted and the patties are cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Toast the buns & plate your dish:
6 Toast the buns & plate your dish:

Add the buns, cut side down, to the pan of reserved fond. (If the pan seems dry, add 1 teaspoon of olive oil.) Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Top the toasted bun bottoms with the cooked patties and pickled beet (draining before adding). Complete the burgers with the bun tops. Divide the burgers and roasted potato between 2 dishes. Enjoy!

Tips from Home Chefs

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Provolone Cheeseburgers

Prepare & roast the potato:
1 Prepare & roast the potato:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the potato. Cut lengthwise into 1-inch-wide wedges. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single layer, skin side down. Roast 26 to 28 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients:

While the potato roasts, wash and dry the beet. Grate on the large side of a box grater. Peel and finely chop the garlic. Halve the buns.

Prepare the remaining ingredients:
How To: Peel Garlic
Pickle the beet:
3 Pickle the beet:

While the potato continues to roast, heat a small saucepan on medium-high until hot. Add the beet, sugar, vinegar, and 2 tablespoons of water; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Set aside to cool for at least 10 minutes. Season with salt and pepper to taste.

4 Form the patties:

While the beet cools, place the ground beef in a large bowl. Add the garlic; season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into two ½-inch-thick patties. Transfer to a plate.

Form the patties:
Cook the patties:
5 Cook the patties:

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties and cook 3 to 4 minutes on the first side, or until browned. Flip and top with the cheese. Cook, loosely covering the pan with aluminum foil, 2 to 4 minutes, or until the cheese has melted and the patties are cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a plate.

6 Toast the buns & plate your dish:

Add the buns, cut side down, to the pan of reserved fond. (If the pan seems dry, add 1 teaspoon of olive oil.) Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Top the toasted bun bottoms with the cooked patties and pickled beet (draining before adding). Complete the burgers with the bun tops. Divide the burgers and roasted potato between 2 dishes. Enjoy!

Toast the buns & plate your dish:
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