Provolone Cheeseburgers & Marinated Kale

with Rosemary Roasted Potatoes

35 MIN

4 Servings

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From the Test Kitchen

We’re elevating our burgers tonight with a few gourmet touches. Hearty kale blanched to soften its texture, then marinated in cider vinegar, makes for a bright counterpoint to the richness of melty provolone. To spread on the toasted buns, we’re also making aioli, a classic condiment of mayonnaise livened up with a bit of garlic. On the side, rosemary lends its comforting, woodsy aroma to roasted potato wedges. (You may receive green curly, dark green lacinato, or red kale.)

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Nutrition

PER SERVING
Calories

770 Cals (est.)

View Full Nutrition

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1 Prepare & roast the potatoes:

Preheat the oven to 475°F. Heat a large pot of salted water to boiling on high. Wash and dry the potatoes and rosemary. Cut the potatoes lengthwise into 1-inch-wide wedges. Place on a sheet pan with the whole rosemary sprigs. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in a single layer, with the potatoes skin side down. Roast 24 to 26 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. Carefully remove and discard the rosemary sprigs. Set aside in a warm place.

2 Prepare the remaining ingredients:

While the potatoes roast, wash and dry the kale. Remove and discard the kale stems, then roughly chop the leaves. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Halve the buns.

3 Blanch & marinate the kale:

While the potatoes continue to roast, add the kale to the pot of boiling water. Cook, stirring frequently, 1 to 2 minutes, or until bright green and softened. Drain thoroughly and carefully pat dry with paper towels. Transfer to a large bowl. Add half the vinegar, up to half the garlic paste, and a drizzle of olive oil. Season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

4 Form & cook the patties:

While the kale marinates, place the ground beef in a large 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. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties; cook 2 to 4 minutes on the first side, or until browned. Flip and evenly top with the cheese. Cook, loosely covering the pan with aluminum foil, 2 to 4 minutes, or until the cheese has melted and the patties are cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a plate. Set aside in a warm place.

5 Toast the buns:

Add the buns, cut side down, to the pan of reserved fond. (If the pan seems dry, add 1 teaspoon of olive oil.) Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.

6 Make the aioli & serve your dish:

In a bowl, combine the mayonnaise, remaining vinegar, and as much of the remaining garlic paste as you’d like. Season with salt and pepper to taste. Divide the aioli among the cut sides of the toasted buns. Top the bun bottoms with the cooked patties and marinated kale. Complete the burgers with the bun tops. Divide the burgers and roasted potatoes among 4 dishes. Enjoy!