Burgers with Shallots and Vegetable Fries

Ingredients

• 4 medium carrots (1/2 pound), peeled and cut into 1/2-inch-thick sticks
• 1 small rutabaga (1 pound), peeled and cut into 1/2-inch-thick sticks
• 4 tablespoons plus 1 teaspoon olive oil
• kosher salt and black pepper
• 4 large shallots, sliced
• 1/4 cup balsamic vinegar
• 1 1/4 pounds ground beef chuck
• 4 soft buns
• mayonnaise and lettuce, for serving

Directions

1. Heat oven to 450° F. On a rimmed baking sheet, toss the carrots and rutabaga with 2 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper.

2. Roast the vegetables, tossing once, until golden brown and tender, 20 to 25 minutes.

3. Meanwhile, heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the shallots and cook, stirring often, until tender, 3 to 4 minutes. Stir in the vinegar; transfer to a bowl. Wipe out the skillet.

4. Form the beef into four ½-inch-thick patties and season with ½ teaspoon salt and ¼ teaspoon pepper.

5. Heat the remaining teaspoon oil in the skillet over medium-high heat. Cook the patties 3 to 4 minutes per side for medium-rare.

6. Serve the burgers on buns with the mayonnaise and lettuce, if desired. Top with the shallots and serve with the fries.

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