Fontina Cheeseburgers on Ciabatta

with Garlic-Rosemary Potatoes

45 MIN

4 Servings

From the Test Kitchen

This recipe combines everything we love about cheeseburgers with the rustic flavors of a classic Italian trattoria. We're topping our burgers with melty Fontina cheese and ribbons of lightly dressed Lacinato kale (a hearty Tuscan variety), and serving them on soft ciabatta rolls. A garlicky aioli adds the perfect layer of creamy brightness. On the side, we're upgrading traditional roasted potatoes by topping them with fried garlic and rosemary. By adding the garlic and oil to the pan together and heating them simultaneously, we're ensuring extra-crispy results (and creating aromatic-infused oil—which creates the perfect, flavorful base in which to cook our patties!)

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Nutrition

PER SERVING
Calories

785 Cals (est.)

fresh

ingredients

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients & dress the kale:

Preheat the oven to 475°F. Wash and dry the fresh produce. Medium dice the potatoes. Peel the garlic; thinly slice 2 cloves. Mince the remaining clove; smash with the side of your knife until it resembles a paste (or use a zester). Pick the rosemary leaves off the stems; discard the stems. Remove and discard any cheese rind; cut into 8 equal-sized slices. Halve the rolls. Quarter and deseed the lemon. Remove and discard the kale stems; thinly slice the leaves. Place in a bowl with the juice of 2 lemon wedges and a drizzle of olive oil; toss to coat and season with salt and pepper to taste.

2 Roast the potatoes:

Place the potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast, stirring halfway through, 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm place.

3 Form the patties & make the aioli:

While the potatoes roast, place the ground beef in a bowl; season with salt and pepper. Gently mix to incorporate. Using your hands, form the mixture into four ½-inch-thick patties; transfer to a plate. Set aside. In a separate, small bowl, combine the mayonnaise, garlic paste and the juice of the remaining lemon wedges; stir to combine and season with salt and pepper to taste.

4 Fry the garlic & rosemary:

While the potatoes continue to roast, in a large pan (nonstick, if you have one), combine the sliced garlic and a thin layer of olive oil; season with salt and pepper. Cook on medium, stirring occasionally, 2 to 3 minutes, or until the garlic is crispy and very lightly browned. Add the rosemary and cook, stirring occasionally, 30 seconds to 1 minute, or until crispy and fragrant. Transfer to a paper towel-lined plate, leaving the oil in the pan.

5 Cook the patties:

While the potatoes continue to roast, heat the pan of reserved oil on medium-high until hot. Add the patties and cook 2 to 4 minutes on the first side, or until browned. Flip and top with the cheese; cook 2 to 4 minutes, or until the cheese has melted slightly and the patties are browned and cooked to your desired degree of doneness. Transfer to a plate and set aside in a warm place.

6 Toast the rolls & plate your dish:

While the patties cook, place the rolls on a sheet pan, cut sides up. Toast in the oven 4 to 6 minutes, or until the edges are lightly browned. Carefully transfer to a clean, dry work surface. Spread a thin layer of the aioli onto the toasted roll bottoms. Top with the cooked patties, dressed kale and roll tops. Divide the cheeseburgers and roasted potatoes between 4 plates. Garnish the potatoes with the fried garlic and rosemary. Enjoy!