Ingredients

Ingredients

• 10 oz Ground Beef
• 1 Shallot
• 1 lb Sweet Potatoes
• 2 tbsp Vegetarian Worcestershire Sauce
• 4 Sourdough Pullman Bread
• 2 tbsp Dijon Mustard
• 2 oz Swiss Cheese

Instructions

Instructions

1

Prepare & roast the sweet potatoes:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes lengthwise into 1/2-inch-wide wedges. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, skin side down. Roast 27 to 29 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2

Prepare the remaining ingredients:

While the sweet potatoes roast, peel and thinly slice the shallot. Thinly slice the cheese.

3

Form & cook the patties:

While the sweet potatoes continue to roast, place the beef in a bowl; season with salt and pepper. Gently mix to incorporate. Using your hands, form the mixture into two 1/4-inch-thick patties. Transfer to a plate. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties and cook 3 to 4 minutes per side (flipping carefully, as the oil may splatter), or until browned and cooked through. Transfer to a plate. Carefully drain off and discard any drippings from the pan. Rinse and wipe out the pan.

4

Cook the shallot:

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced shallot; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned and softened. Add the Worcestershire sauce (carefully, as the liquid may splatter)and cook, stirring frequently, 30 seconds to 1 minute, or until the shallot is coated. Turn off the heat.

5

Assemble the sandwiches:

Assemble the sandwiches using the bread, mustard, cooked patties, cooked shallot, and sliced cheese. Rinse and wipe out the pan used to cook the shallot.

6

Cook the sandwiches & serve your dish:

In the same pan, heat a drizzle of olive oil on medium until hot. Add the sandwiches and cook, occasionally pressing down with a spatula, 2 to 4 minutes per side, or until golden brown and the cheese is melted. (If the pan seems dry, add 1 teaspoon of olive oil before flipping.) Transfer to a cutting board and immediately season with salt. Carefully cut in half. Serve the cooked sandwiches with the roasted sweet potatoes. Enjoy!