Creamy Spinach Beef Burgers with Roasted Potato Wedges

Creamy Spinach Beef Burgers

with Roasted Potato Wedges

30 MIN
2 Servings
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From the Test Kitchen

To elevate these juicy burgers, we’re topping them with a fun twist on classic creamed spinach, which features two types of cheese (mascarpone and parmesan), punchy garlic, and a hint of tangy hot sauce.
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  • Nutrition
    PER SERVING
  • Calories
    790 Cals (est.)
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fresh
ingredients
Creamy Spinach Beef Burgers with Roasted Potato Wedges
Title
  • 10 oz Ground Beef
  • 2 Potato Buns
  • ¾ lb Golden Or Red Potatoes
  • 3 oz Baby Spinach
  • 1 clove Garlic
  • ¼ cup Grated Parmesan Cheese
  • 1 Tbsp Hot Sauce
  • 2 Tbsps Mascarpone Cheese
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Halve the buns.

Roast the potatoes
2 Roast the potatoes

Place the potato wedges in a medium bowl. Drizzle with olive oil and season with salt, pepper, and half the spice blend. Toss to coat. Reserving the bowl, transfer to a sheet pan and arrange in an even layer, skin side down. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Make the creamy spinach
3 Make the creamy spinach

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the spinach; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until wilted. Transfer to a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the cooked spinach to release as much liquid as possible. Discard the liquid, then transfer the spinach to the bowl. Add the mascarpone, half the parmesan, as much of the garlic paste as you’d like, and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be. Stir to combine. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

Form & cook the patties
4 Form & cook the patties

Place the beef and remaining spice blend in a bowl. Season with salt and pepper; 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 per side (flipping carefully, as the oil may splatter), or until 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 from the pan.

*An instant read thermometer should register 160°F.

Toast the buns
5 Toast the buns

Add the 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. 

Finish the potatoes & serve your dish
6 Finish the potatoes & serve your dish

Transfer the roasted potatoes to the reserved bowl. Add the remaining parmesan; stir to coat. Taste, then season with salt and pepper if desired. Assemble the burgers using the toasted buns, cooked patties, and creamy spinach. Serve the burgers with the finished potatoes on the side. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Halve the buns.

2 Roast the potatoes

Place the potato wedges in a medium bowl. Drizzle with olive oil and season with salt, pepper, and half the spice blend. Toss to coat. Reserving the bowl, transfer to a sheet pan and arrange in an even layer, skin side down. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Roast the potatoes
Make the creamy spinach
3 Make the creamy spinach

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the spinach; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until wilted. Transfer to a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the cooked spinach to release as much liquid as possible. Discard the liquid, then transfer the spinach to the bowl. Add the mascarpone, half the parmesan, as much of the garlic paste as you’d like, and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be. Stir to combine. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

4 Form & cook the patties

Place the beef and remaining spice blend in a bowl. Season with salt and pepper; 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 per side (flipping carefully, as the oil may splatter), or until 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 from the pan.

*An instant read thermometer should register 160°F.

Form & cook the patties
Toast the buns
5 Toast the buns

Add the 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. 

6 Finish the potatoes & serve your dish

Transfer the roasted potatoes to the reserved bowl. Add the remaining parmesan; stir to coat. Taste, then season with salt and pepper if desired. Assemble the burgers using the toasted buns, cooked patties, and creamy spinach. Serve the burgers with the finished potatoes on the side. Enjoy!

Finish the potatoes & serve your dish
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