Dijon Burgers with Sauteed Potatoes and Green Beans

By cheeserohan

Ingredients

• 1 large shallot
• 1 lb ground sirloin
• 1/2 tsp kosher salt, divided
• 1/2 tsp black pepper, divided
• 3 Tbsp Dijon mustard, divided
• 3 Tbsp extra-virgin olive oil, divided
• 1 lb small yellow potatoes, sliced
• 1/2 lb thin green beans
• 4 large potato rolls
• 2 c fresh herbs (such as parsley, dill, or a mix)
• 2 tsp lemon juice

Preparation

Step 1

Slice the shallot in half. Finely chop one half; thinly slice the other. Set aside.

Combine the ground sirloin, 1/4 tsp each salt and pepper, the chopped shallots, and 1 Tbsp of the mustard in a bowl. Form into 4 patties and set aside.

Heat 2 Tbsp of the oil in a large nonstick skillet over medium-high. Add the potatoes in a single layer and cook undisturbed, 4 to 5 min. Add the green beans and the remaining salt and pepper. Cook for another 10 min, stirring occasionally, until the potatoes are soft and the green beans are crisp-tender.

Meanwhile, heat another skillet over medium-high. Add the burgers and cook for 4 to 5 min per side for medium rare. Divide the remaining mustard evenly among the rolls. Toss the herbs and sliced shallots with the remaining oil and the lemon juice. Serve on top of the burgers with the vegetables on the side.