Burger Steaks With Mushroom Gravy, Sweet Potato Wedges, And Haricots Verts

  1. Place a rimmed baking sheet in oven. Preheat oven to 450u0b0F (leave pan in oven as it preheats).
  2. Place sweet potatoes in a microwave-safe dish. Cover with plastic wrap; pierce 2 or 3 times to vent. Microwave at HIGH 5 minutes or until just tender. Cool slightly. Cut each potato lengthwise into 8 wedges; return to dish. Drizzle with 1 tablespoon oil; toss. Remove baking sheet from oven; coat with cooking spray. Arrange potato wedges on pan. Bake at 450u0b0F for 18 minutes, stirring after 9 minutes. Sprinkle with 1/4 teaspoon pepper and 1/4 teaspoon salt.
  3. Heat a large cast-iron skillet over medium-high. Shape beef into 4 (1/2-inch-thick) patties; sprinkle with 1/4 teaspoon pepper and 1/4 teaspoon salt. Coat pan with cooking spray. Add patties to pan; cook 3 minutes on each side. Remove from pan.
  4. Add remaining 1 1/2 teaspoons oil to pan; swirl. Add onion, rosemary, and mushrooms; cook 5 minutes. Add 1/4 cup water, scraping pan to loosen browned bits.
  5. Combine stock and flour in a bowl. Add stock mixture, remaining 1/2 teaspoon pepper, and remaining 1/4 teaspoon salt to mushroom mixture; bring to a boil. Add patties; cook 4 minutes.
  6. Cook beans according to package directions. Place in a bowl. Add butter; toss. Divide potatoes, beans, and patties among 4 plates. Top patties evenly with mushroom mixture and parsley.

sweet potatoes, olive oil, cooking spray, freshly ground black pepper, kosher salt, ground sirloin, red onion, rosemary, cremini mushrooms, water, chicken, flour, microwavein, unsalted butter, parsley

Taken from www.myrecipes.com/recipe/burger-steaks-mushroom-gravy-sweet-potato-wedges-haricots-verts (may not work)

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