Double Cheeseburgers with Crunchy Green Beans
Photography by Jennifer Causey
Recipe by Laura Rege
Start to Finish: 40 minutes | Servings: 4 |
Ingredients
2 tbsp. olive oil
2 tbsp. chopped fresh dill
4 slices of red onion (1/4 inch thick each), plus 2 tbsp. chopped red onion
1 tbsp. plus 1 tsp. fresh lime juice (from 1 lime)
12 oz. green beans, trimmed
4 hamburger buns, split
1 1/2 lb. ground beef
1 large poblano chile, seeded and thinly sliced
8 deli slices Monterey Jack
1/3 cup mayonnaise
2 tsp. sriracha
Preparation
1. In a medium bowl, whisk the oil, dill, the chopped onion, and 1 tbsp. lime juice; season the dressing with salt and pepper. Place the green beans in a large resealable plastic bag. Using a rolling pin, roll the bag to lightly smash the green beans. Add the dressing to the bag and seal. Let the green beans marinate.
2. Arrange a rack under the broiler; preheat to high. On a large rimmed baking sheet, arrange the buns, cut-side up. Broil until lightly golden, 1 to 2 minutes. Let cool.
3. Roll the beef into 8 balls; season and arrange on 2 baking sheets lined with foil, spacing them evenly apart. Using your palm, press the beef into 1/4-inch-thick patties.
4. Arrange the onion slices and chile around the patties on the baking sheet. Broil, 1 sheet at a time, until the patties are browned and cooked through, 4 to 5 minutes per side. Tent with foil to keep warm.
5. Transfer the patties and vegetables to a plate. Drain the liquid from 1 baking sheet. Place all the patties on the sheet. Top with the cheese. Broil until the cheese is melted, about 2 minutes.
6. In a bowl, mix the mayonnaise, sriracha, and the remaining 1 tsp. lime juice; season the sauce.
7. Build the burgers with the buns, sauce, patties (2 per burger), onion slices, and sliced chile. Serve with the green beans.
