Flavor-Packed Sour Cream &Amp; Ciabatta Recipe for Busy Nights

These chimichurri beef burgers bring together the bold flavors of Argentina and classic American comfort food. Juicy patties are topped with a creamy chimichurri sauce and sweet caramelized bell peppers, then nestled in toasted ciabatta buns.

On the side, a decadent roasted potato salad with caramelized onions, scallions and a tangy mustard-mayo dressing completes the meal. It’s an unforgettable dinner that’s surprisingly simple to make.

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Ingredients

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 unit CiabattaView ingredient guideLike ingredientDislike ingredient

16 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 tablespoon Savory Paprika BlendView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

2 ounce ChimichurriView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Dice potatoes into ½-inch pieces. Toss potatoes on a baking sheet with a drizzle of oil, half the Savory Paprika Blend, salt and pepper. Roast on top rack until golden brown and tender, 20-25 minutes.
2. While potatoes roast, halve, peel and thinly slice onion. Halve, core and thinly slice bell pepper into strips. Trim and thinly slice scallions, separating whites from greens.
3. Melt 1 TBSP butter and a drizzle of oil in a large nonstick pan over medium heat. Add onion and season with salt. Cook, stirring occasionally, until softened and lightly browned, 10-15 minutes. Lower heat and add a splash of water if onion browns too quickly. Transfer to a large bowl. Wipe out pan.
4. In the same pan, heat a large drizzle of oil over medium-high heat. Add bell pepper; cook, stirring occasionally, until softened and lightly browned, 5-7 minutes. Add scallion whites and cook, stirring, until softened, 30-60 seconds. Season with salt and pepper. Transfer to a small bowl.
5. In a second large bowl, combine beef, remaining Savory Paprika Blend, salt and pepper. Form into two patties, slightly wider than the buns. Heat a large drizzle of oil in the pan used for bell pepper over medium heat. Add patties and cook until browned and cooked through, 4-7 minutes per side.
6. Meanwhile, to the bowl with caramelized onion, add roasted potatoes, scallion greens, mustard, mayonnaise and ½ tsp sugar; toss to combine. Halve and toast ciabattas until golden. For deeper flavor, toast in the pan used for patties over medium heat.
7. In a small bowl, combine sour cream and chimichurri. Spread chimichurri sauce on cut sides of toasted ciabattas; fill with patties and bell pepper mixture. Divide burgers and roasted potato salad between plates. Serve.

Recipe Tips

FAQ

Can I use a different type of bread for the burgers?

Yes, any sturdy bun or roll works well. Brioche or kaiser rolls are great alternatives.

Can I make the potato salad ahead of time?

Absolutely. Prepare the roasted potatoes and caramelized onions in advance, then toss with the dressing just before serving.

What can I substitute for chimichurri?

If you don’t have chimichurri, you can make a quick version with parsley, oregano, garlic, vinegar and olive oil or use a store-bought pesto for a different flavor.