Burger

Pastured Beef Burger Rosemary Oven Fries Ingredients: Ground beef Cheese Buns Lettuce Sauce Potatoes Rosemary (For best results, read recipe fully before beginning.)

1) Prepare the ingredients: - Wash and dry the fresh produce.

- Slice the buns in half.

- Strip the rosemary needles from the stem, then finely chop.

- Cut the potatoes lengthwise into planks, 1/4-1/2� thick.

- Heat oven to 425 degrees.

- Roughly chop the lettuce into bite-sized pieces.

- Prepare the burgers: Cut the cheese in half. Separate the beef into two roughly equal portions. Form beef into balls. Place one piece of cheese in the center of each ball, and gently press. Form beef around cheese so it is completely covered and roughly in the center of the ball. Gently press down to form into a burger patty approximately 1� thick, with the cheese inside.

2) Roast the potatoes: - In a mixing bowl, combine cut potatoes with chopped rosemary, olive oil, salt, and pepper and toss to combine. Arrange in a single layer on a sheet pan and transfer to the oven. Roast until fully tender when pierce with a knife, and browned in spots, 12 to 15 minutes. Remove from the oven.

3) Cook the burgers: - Heat 2 teaspoons olive oil in a large saute pan (nonstick if you have one) over medium-high until hot. Season burgers generously with salt and pepper then add to pan. Cook, undisturbed, until browned with a slight crust, about 5 minutes. Gently flip and continue cooking until done to your liking (about 3 minutes more for medium-rare). Transfer to a plate to rest for 5 minutes. Wipe out pan and return to heat.

4) Toast the buns: - Heat 2 teaspoons olive oil in the pan and arrange sliced buns, cut side down. Cook until golden brown, about 2 minutes. Remove from pan.

5) Finish your dish: - Divide the bottom buns between 2 plates. Top with some of the sauce, then the cooked burger, then the lettuce, then the remainder of the sauce, and finally the top bun. Serve the roasted potatoes alongside. Enjoy!