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A topping of creamy, subtly spicy spinach, which gets its flavor from two types of cheese, punchy garlic, and our hot sauce, gives these burgers a layer of rich umami flavor. A side of simply roasted sweet potato wedges lends this meal a classic bistro feel.
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Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the sweet potato into 1-inch-wide wedges. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. If necessary, halve the buns.
Line a sheet pan with foil. Transfer the sweet potato wedges to the foil. Drizzle with olive oil and season with salt, pepper, and half the spice blend. Toss to coat; arrange in an even layer. Roast 24 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
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 medium bowl. Using a spoon, press down on the cooked spinach to release as much liquid as possible. Discard the liquid, then place the pressed spinach in 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.
Season the patties on both sides with the remaining spice blend. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned patties. Cook 4 to 6 minutes per side, or until browned and heated through. Transfer to a work surface. Wipe out the pan.
Add the halved buns, cut side down, to the same pan. 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, cooked patties, and creamy spinach. Serve the burgers with the roasted sweet potato wedges. Garnish the potatoes with the remaining parmesan. Enjoy!
Tips from Home Chefs