I love a burger that has ingredients mixed in with the beef. A secret cheese explosion is always fun, but here I added in scallions and roasted red peppers, topped the burgers with fontina cheese and called it my take on a Philly Cheesesteak burger. I have been known to top this with sautéed mushrooms and peppers, but serving as is alongside homemade fries is perfect for a weeknight meal. Enjoy!
2 russet potatoes
1 bunch scallions
2 ounces of roasted red peppers
2 potato buns
10 ounces ground beef
2 ounces shredded fontina
Salt and pepper
Preheat oven to 450 degrees F with a rack in the lower third. Scrub potatoes, then cut lengthwise into matchstick fries.
On a rimmed baking sheet, toss fries with 1 tablespoon oil; season with salt and pepper. Bake on lower oven rack until crisp and golden brown, flipping halfway through cooking time. It will take about 20 minutes.
Meanwhile, trim scallions and thinly slice. Heat 2 teaspoons oil in a medium skillet over medium-high. Add scallions and cook, stirring, until browned and crisp-tender. Remove to a bowl and set aside.
Finely chop roasted red peppers. Split and toast buns directly below a broiler. Watch carefully or they may burn!
Add chopped roasted red peppers and ground beef to bowl with cooled scallions; season with salt and pepper. Gently knead mixture and form into two patties.
Heat 2 teaspoons oil in a skillet over medium-high. Add burgers and cook until browned on the bottom, about 4 minutes. Flip and top with cheese. Cover skillet and cook until cheese is melted and burgers are cooked through, about 2 minutes.
Transfer Philly cheesesteak burgers to toasted buns and serve oven fries alongside. Enjoy!