Caramelized Onion and Gruyère Beef Burgers with Balsamic Reduction, Sweet Potato Wedges, and Charred Green Beans

Preheat your oven to 400°F (200°C). Scrub 2 large sweet potatoes under water, then cut them into 1-inch thick wedges.

In a large bowl, toss the sweet potato wedges with 2 tbsp olive oil, 1 tsp smoked paprika, 1 tsp fresh thyme leaves, 1/2 tsp salt, and 1/2 tsp black pepper until evenly coated.

Spread the wedges in a single layer on a baking sheet and roast for 30-35 minutes, flipping halfway through, until tender and the edges are crispy.

While potatoes roast, peel 2 large yellow onions and slice them into thin half-moons. In a wide skillet over medium-low heat, melt 2 tbsp unsalted butter with 1 tbsp olive oil.

Add the sliced onions and 1/4 tsp salt to the skillet. Cook slowly, stirring every few minutes. After 15 minutes, if they look dry, add a splash of water. Continue cooking for another 10-15 minutes until they are a deep mahogany brown and jammy. Remove from heat and set aside.

In a small saucepan, bring 0.5 cup balsamic vinegar to a gentle simmer over medium heat. Reduce the heat to low and let it bubble softly for 8-10 minutes until it has reduced by half and coats the back of a spoon. Stir in 1 tsp honey in the final minute to balance the acidity, then remove from heat to thicken.

Wash and trim the ends off 12 oz fresh green beans. Mince 2 cloves of garlic.

In a medium bowl, gently combine 1.5 lbs raw ground beef with 1 tbsp Worcestershire sauce, 1 tbsp Dijon mustard, 1/2 tsp salt, and 1/2 tsp black pepper. Form into 4 equal patties, about 1-inch thick, and create a slight indentation in the center with your thumb to prevent bulging.

Heat a large cast-iron skillet over medium-high heat with 1 tbsp olive oil. Once shimmering, add the patties and sear for 4 minutes without moving them to develop a deep brown crust (fond).

Flip the burgers. Immediately place 1 thick slice of Gruyère cheese on each patty. Cover the pan with a lid for the final 2-3 minutes of cooking to melt the cheese and reach a medium-rare internal temperature (135°F). Remove patties to a plate to rest.

In the same skillet used for the burgers (wipe out excess grease but leave the brown bits), add 1 tbsp olive oil and the 12 oz green beans. Sauté over high heat for 5 minutes until charred in spots. Add the 2 cloves of minced garlic and 1/4 tsp salt, tossing for 1 minute more until fragrant.

Split 4 brioche buns and lightly toast them in the oven or a dry pan until golden.

To assemble, place 1/2 cup baby arugula on each bottom bun. Top with the cheesy beef patty, a generous spoonful of caramelized onions, and a drizzle of the balsamic reduction. Serve immediately with the sweet potato wedges and charred green beans on the side.