Steakhouse Burgers with Roasted Fingerlings and Mushroom-Shallot Topping

A bistro-leaning burger plate for when you want something cab-friendly but less expected than a plain steak. Thick steakhouse beef burgers are served bunless or open-faced with roasted fingerlings and a warm mushroom-shallot topping, giving the meal a richer, more polished feel.

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Ingredients

Steakhouse Beef Burger 1 package $8.99
Organic Potato Fingerling Mix, 24 Ounce 1/2 package $5.49
Baby Bella Mushrooms 8 OZ, sliced if needed $2.49
Organic Shallots 1 medium, thinly sliced $4.99
Organic Baby Arugula Salad, 5 OZ 1/2 package, optional for plating $3.79
Pantry item: olive oil 2 tablespoons
Pantry item: butter 1 tablespoon
Pantry item: Dijon mustard 1 teaspoon
Pantry item: red wine vinegar 1 teaspoon
Pantry item: kosher salt to taste
Pantry item: black pepper to taste

Instructions

Preheat the oven to 425°F. Halve the fingerling potatoes, toss with 1 tablespoon olive oil, salt, and pepper, and roast for 25 to 30 minutes until crisp and golden.
Cook the steakhouse beef burgers in a skillet over medium-high heat, about 4 to 5 minutes per side or to your preferred doneness. Rest briefly after cooking.
In the same skillet, reduce heat to medium and add butter, mushrooms, and shallots. Cook until browned and jammy, about 6 to 8 minutes. Stir in Dijon and a tiny splash of red wine vinegar to brighten the topping.
If using arugula, toss lightly with a drop of olive oil and salt. Plate the burgers with the mushroom-shallot topping spooned over, with roasted fingerlings alongside and a small tuft of arugula for freshness.
Serve with Cabernet Sauvignon.

Cook time: 45 minutes

Estimated cost: $15-19

Health notes: Approximately 760 calories per serving. About 39g protein, 34g carbohydrates, 50g fat, 5g fiber.

Drink pairing: Cabernet Sauvignon is excellent with the burger’s beefy richness and the savory mushroom topping. The roasted potatoes add enough comfort-food weight to make the pairing feel generous and satisfying.

Careme