Creamy Spinach Beef Burgers with Roasted Sweet Potato Wedges
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Creamy Spinach Beef Burgers

with Roasted Sweet Potato Wedges

30 MIN
+$3.99/serving 2 Servings
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  • with Ground Beef
    includes 10 oz No Added Hormones, Pasture-Raised Ground Beef View recipe
  • with Black Bean Patties from Actual Veggies®
    includes 2 Black Bean & Red Pepper Patties
  • with Black Bean Patties from Actual Veggies®

    From the Test Kitchen

    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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    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      890 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Creamy Spinach Beef Burgers with Roasted Sweet Potato Wedges
    Title
    • 2 Black Bean & Red Pepper Patties
    • 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)
    • ½ lb Sweet Potato
    • 2 Burger Buns
    Prepare the ingredients
    1 Prepare the ingredients

    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.

    Roast the sweet potato wedges
    2 Roast the sweet potato wedges

    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.

    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 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.

    Form & cook the patties
    4 Form & cook the patties

    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.

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

    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

    Prepare the ingredients
    1 Prepare the ingredients

    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.

    2 Roast the sweet potato wedges

    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.

    Roast the sweet potato wedges
    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 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.

    4 Form & cook the patties

    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.

    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 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!

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