Bacon & Cheddar Cheese Curd Burgers

with Nectarine, Tomato & Romaine Salad

45 min

WHY WE LOVE THIS DISH Bring the heat to your summer cookout with these juicy prime beef burgers (featuring pops of melty cheese curds) which are layered with crispy bacon and tender bites of sweet red onion—first charred in the pan, then glazed with a dynamic mix of maple syrup and Calabrian chile paste (a beloved spicy Italian condiment).

Details

Nutrition

1390 Cal/serving

See details

Ingredients

12 oz

USDA Prime Ground Beef

4 oz

Applewood Smoked Uncured Bacon

1 each

Romaine Lettuce Heart

1 each

Red Onion

2 each

Challah Buns

1 tbsp

Dijonnaise

4 oz

Grape Tomatoes

2 tbsp

Maple Syrup

1 tbsp

Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)

1 ½ tsp

Calabrian Chile Paste

1 tbsp

Everything Bagel Seasoning (Poppy Seeds, White Sesame Seeds, Black Sesame Seeds, Dried Minced Garlic, Dried Minced Onion & Coarse Salt)

2 tbsp

Vegetarian Worcestershire Sauce

2 tbsp

Mayonnaise

¼ cup

Grated Parmesan Cheese

2 clove

Garlic

2 oz

Cheddar Cheese Curds

1 each

Nectarine

Note: Measurements are for 2 serving recipes.

Instructions

1 OF 6

step 1

Prepare the ingredients & make the dressing

Wash and dry the fresh produce. Peel the onion and cut crosswise into 1-inch-thick rounds, keeping the layers intact. Roughly chop the cheese curds. Roughly chop the lettuce. Halve the tomatoes. Place in a bowl; season with salt and pepper. Halve, pit, and thinly slice the nectarine. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a bowl, whisk together the mayonnaise, parmesan, a drizzle of olive oil, and as much of the garlic paste as you'd like; season with salt and pepper.

Instructions

step 1

Prepare the ingredients & make the dressing

step 2

Cook the bacon

In a large pan (nonstick, if you have one), arrange the bacon in an even layer. Cook on medium-high 3 to 4 minutes, or until lightly browned. Flip and cook 1 to 2 minutes, or until cooked through and crispy. Transfer to a paper towel-lined plate. Wipe out the pan.

step 3

Form the patties

In a bowl, combine the beef, worcestershire sauce, weeknight hero spice blend, and chopped cheese curds. Season with salt and pepper. Gently mix to combine. Form the mixture into two 1/2-inch-thick patties. Transfer to a plate.

step 4

Cook the patties & onion

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the patties and 4 onion rounds (you may have extra) in an even layer. Cook 4 to 5 minutes, or until browned. Flip the patties and onion rounds (carefully, as the oil may splatter). Cook 4 to 5 minutes, or until the onion rounds are softened and the patties are browned and cooked through.* Transfer the cooked patties to a work surface. Transfer the cooked onion rounds to a bowl; add the maple syrup and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Carefully stir to coat. Carefully drain off and discard any excess oil. Wipe out the pan.

*The USDA recommends a minimum safe cooking temperature of 160°F for beef.

step 5

Toast the buns

Halve the buns. Add the halved buns, cut side down, to the same pan. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.

step 6

Make the salad & serve your dish

In a bowl, combine the chopped lettuce, seasoned tomatoes, sliced nectarine, and creamy garlic dressing. Toss to coat. Assemble the burgers using the toasted buns, dijonnaise, cooked patties, cooked bacon, and as much of the glazed onion as you'd like. Serve the burgers with the salad on the side. Garnish the salad with the everything bagel seasoning. Enjoy!

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