Cheesy Fried Shallot Burger with Lemony Asparagus & Peppers

Directions

1. Preheat the oven to 425°F and set a sheet pan nearby. Trim the asparagus and cut the yellow pepper into thin strips, then spread these on the sheet pan.
2. Mince the garlic, drizzle the vegetables with oil, squeeze the lemon over them, and season with salt and pepper.
3. Roast the vegetables in the oven for 12–15 minutes, tossing halfway, until they are crisp-tender. Remove from the oven when done.
4. Grate the cheddar into a medium bowl. Add the lean ground beef along with paprika and thyme, plus a pinch of Black pepper; mix with your hands until evenly combined and shape into two patties.
5. Dry the shallots well, then divide into two portions and press each portion onto the top of a patty so it adheres.
6. Place a skillet over medium-high heat and add a splash of oil to coat the bottom.
7. When the skillet is hot, lay the patties with the shallot side down and cook for about 4 minutes until the shallots are golden.
8. Carefully flip the patties with a spatula and cook another 4–5 minutes until cooked through; transfer to a plate.
9. Toast the buns if desired and slice the tomato into rounds.
10. Assemble by placing a bottom bun on each plate, add a tomato slice, then a patty, and top with the other half of the bun. Serve with the roasted vegetables on the side.