Open-Faced Beef Patties with Toasted Onion Butter, Paprika Potato-Corn Hash, and Quick Dill Cucumber Salad

Name: Open-Faced Beef Patties with Toasted Onion Butter, Paprika Potato-Corn Hash, and Quick Dill Cucumber Salad
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Comida Estadounidense
Ingredients: 24 oz 85/15 ground beef; 8 slices rustic bread, thick slices; 8 oz yellow onion; 4 tbsp unsalted butter; 4 cloves garlic; 2 tbsp Worcestershire sauce; 2 tsp Dijon mustard; 1 tbsp smoked paprika; 2 tsp kosher salt; 1 tsp black pepper; 1 1/2 lb Yukon Gold potatoes; 1 1/4 cups corn kernels; 3 tbsp vegetable oil; 9 oz cucumber; 2 tbsp apple cider vinegar; 2 tsp sugar; 2 tbsp fresh dill; 1/2 cup sour cream; 2 tbsp chives

An original American-inspired recipe: juicy open-faced beef patties served on rustic toast and finished with toasted onion butter. It comes with a golden paprika potato-corn hash and a fresh dill cucumber salad for balance in flavor and texture.

25 minPrep

35 minCook

60 minTotal

4Servings

High Protein

Ingredients

Adjust servings

680 g 85/15 ground beef (for the hamburguesas)
8 slices rustic bread, thick slices (for servir)
220 g yellow onion (finely chopped, divided)
60 g unsalted butter (ablandada)
12 g garlic (chopped, divided)
30 ml Worcestershire sauce (divided)
10 g Dijon mustard (for the carne)
8 g smoked paprika (divided)
12 g kosher salt (or to taste, divided)
4 g black pepper (divided)
700 g Yukon Gold potatoes (diced small)
180 g corn kernels (fresh or congelado)
45 ml vegetable oil (divided)
250 g cucumber (en medias lunas finas)
30 ml apple cider vinegar (for the ensalada)
8 g sugar (for the ensalada)
8 g fresh dill (chopped)
120 g sour cream (for servir)
10 g chives (chopped for terminar)

Nutrition facts

per serving

790 kcal

Calories

36 g

Protein

49 g

Carbs

49 g

Fat

5 g

Fiber

44 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyMustardSulfites

Instructions

1
1. Preheat the oven to 220 °C / 425 °F. Place the potatoes on a large sheet pan and toss them with 2 tablespoons vegetable oil, half of the smoked paprika, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Roast for 20 minutes.
2
2. Meanwhile, make the salad: combine the cucumber with the apple cider vinegar, sugar, half of the fresh dill, and 1/4 teaspoon salt. Set aside to lightly marinate while you cook the rest.
3
3. In a medium skillet over medium heat, melt the unsalted butter. Add half of the yellow onion and half of the garlic. Cook for 8 to 10 minutes, stirring, until the onion is golden and fragrant. Remove from the heat and stir in 1 teaspoon Worcestershire sauce. Set aside this toasted onion butter.
4
4. Remove the sheet pan from the oven and add the corn kernels and the remaining half of the yellow onion to the potatoes. Toss well and return to the oven at 220 °C / 425 °F for 10 to 15 more minutes, until the potatoes are tender and browned and the corn is lightly toasted.
5
5. In a large bowl, combine the ground beef with the remaining garlic, the remaining Worcestershire sauce, Dijon mustard, the rest of the smoked paprika, 3/4 teaspoon salt, and the remaining black pepper. Form 4 oval, slightly flat patties.
6
6. Heat the remaining 1 tablespoon vegetable oil in a large cast-iron or nonstick skillet over medium-high heat. Cook the patties for 4 to 5 minutes per side, until well browned and cooked to your preferred doneness. For well done, aim for an internal temperature of 71 °C / 160 °F.
7
7. Toast the rustic bread slices on a griddle, in a toaster, or in the oven for 2 to 4 minutes at 220 °C / 425 °F, until the edges are crisp.
8
8. Stir the sour cream with the remaining fresh dill and a pinch of salt to make a quick dill cream.
9
9. To serve, place 2 slices of rustic bread on each plate. Top with one beef patty, spoon the toasted onion butter over the top, and add some chives. Serve the potato-corn hash and cucumber salad on the side. Finish with a spoonful of dill cream over the hash or alongside.

Chef tips

For better browning, do not move the patties during the first few minutes of cooking. If you want extra crisp hash, spread the potatoes out well on the sheet pan without crowding them.

Substitutions

You can use sourdough instead of rustic bread. Thick Greek yogurt can replace the sour cream. If you do not have fresh dill, use 1 teaspoon dried dill in the salad and in the cream.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
View on Amazon
Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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