Heirloom Tomato Lamb & Beef Burgers

with Loaded Cheesy Potatoes

45 MIN

2 Servings

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From the Test Kitchen

One easy way to elevate the classic summer burger? With gorgeous specialty produce, like the heirloom tomato that stars in tonight’s dish. (Yours may be red, yellow, or green.) We’re employing the juicy fruit two ways: cutting thick slices to top our hearty lamb and beef patties (also brightened up by a creamy lime mayonnaise), and chopping the rest for a fresh salsa. Jalapeño and lime juice complete the salsa, which tops off our side of roasted, Monterey Jack-smothered potatoes.

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Nutrition

PER SERVING
Calories

880 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Ground Lamb & Beef Blend
2 Potato Buns
2 cloves Garlic
2 Scallions
1 Heirloom Tomato
1 Lime
2 oz Monterey Jack Cheese
1 Tbsp Mayonnaise
1 lb Russet Potatoes
1 Jalapeño Pepper

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients & make the lime mayonnaise:

Preheat the oven to 475ºF. Wash and dry the fresh produce. Halve the potatoes lengthwise; cut crosswise into ¼-inch-thick pieces. Peel and roughly chop the garlic. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Core the tomato and cut into ½-inch-thick slices. Leaving 2 slices intact, roughly chop the remaining tomato slices. Grate the cheese on the large side of a box grater. Halve the buns. Quarter the lime. In a bowl, combine the mayonnaise and the juice of 1 lime wedge. Drizzle with olive oil; season with salt and pepper to taste. Cut out and discard the stem, ribs, and seeds of the pepper; finely chop, then thoroughly wash your hands and cutting board.

2 Roast the potatoes:

Line a sheet pan with foil. Place the potatoes on the prepared sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in a single layer. Roast, rotating the sheet pan halfway through, 19 to 21 minutes, or until browned and tender when pierced with a fork. Leaving the oven on, remove the roasted potatoes from the oven.

3 Make the salsa:

While the potatoes roast, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the garlic, white bottoms of the scallions, and as much of the pepper as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until lightly browned. Add the chopped tomato; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly saucy. Transfer to a bowl. Stir in the juice of the remaining lime wedges; season with salt and pepper to taste. Wipe out the pan.

4 Form & cook the patties:

Place the ground lamb and beef in a bowl; season with salt and pepper. Gently mix to incorporate. Using your hands, form into two ½-inch-thick patties; transfer to a plate. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the patties; cook 3 to 5 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Set aside in a warm place.

5 Finish the potatoes:

Carefully top the roasted potatoes with the cheese. Roast 2 to 3 minutes, or until the cheese has melted. Remove from the oven.

6 Toast the buns & plate your dish:

To the pan of reserved fond, add the buns, cut side down. Toast on medium-high 1 to 2 minutes, or until browned. Transfer to a work surface. Spread the lime mayonnaise onto the cut sides of the buns. Top the bun bottoms with the cooked patties and sliced tomato. Season with salt and pepper. Complete the burgers with the bun tops. Divide the burgers and finished potatoes between 2 dishes. Top the potatoes with some of the salsa (draining before adding) and the green tops of the scallions. Serve with the remaining salsa on the side. Enjoy!