Bacon & Pimento Cheese Prime Beef Burgers with Candied Jalapeño & Ranch Salad
Memorial Day

Bacon & Pimento Cheese Prime Beef Burgers

with Candied Jalapeño & Ranch Salad

45 MIN
+$6.99/serving 2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

WHY WE LOVE THIS DISH
These prime ground beef burgers are piled high with exciting flavors and textures thanks to strips of crispy bacon, sweet-and-spicy candied jalapeño pepper, and a dollop of pimento cheese—a beloved Southern spread that, at its simplest, features a combo of grated cheese, mayonnaise, and pickled peppers.
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  • Nutrition
    PER SERVING
  • Calories
    1230 Cals (est.)
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fresh
ingredients
Bacon & Pimento Cheese Prime Beef Burgers with Candied Jalapeño & Ranch Salad
Title
  • 12 oz Usda Prime Ground Beef
  • 4 oz Applewood Smoked Uncured Bacon
  • 1 Romaine Lettuce Heart
  • 2 Challah Buns
  • ½ oz Pickled Peppadew Peppers
  • 2 Tbsps Mayonnaise
  • 2 oz White Cheddar Cheese
  • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
  • 1 Jalapeño Pepper
  • 1 Tbsp Sugar
  • 2 Tbsps Apple Cider Vinegar
  • 3 Tbsps Ranch Dressing
  • 4 oz Grape Tomatoes
  • 1 Tbsp Hot Sauce
time-saving
tips & techniques
How To: Wash Lettuce
How To: Quickly Halve Cherry Tomatoes
How To: Dress a Salad
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve the buns. Roughly chop the lettuce. Halve the tomatoes. Grate the cheese on the large side of a box grater. Roughly chop the peppadew peppers. Cut off and discard the stem of the jalapeño pepper; thinly slice into rings. Thoroughly wash your hands and cutting board immediately after handling. To make the pimento cheese, in a bowl, combine the grated cheese, chopped peppadew peppers, mayonnaise, and half the spice blend. Season with salt and pepper. In a separate, large bowl, combine the ranch dressing and as much of the hot sauce as you'd like, depending on how spicy you'd like the salad to be.

Cook the bacon
2 Cook the bacon

Line a sheet pan with foil. Place the bacon on the foil; arrange in an even layer. Roast 8 to 10 minutes, or until cooked through and crispy. Transfer to a paper towel-lined plate.

Make the candied jalapeño pepper
3 Make the candied jalapeño pepper

Meanwhile, in a medium pan (nonstick, if you have one), combine the vinegar, sugar, sliced jalapeño pepper, and 1/4 cup of water. Season with salt and pepper. Cook on medium-high, stirring occasionally, 4 to 6 minutes, or until the liquid has mostly cooked off and the pepper is coated. Transfer to a bowl. Rinse and wipe out the pan.

Form & cook the patties
4 Form & cook the patties

Place the beef in a bowl. Season with salt, pepper, and the remaining spice blend. Gently mix to combine. Form the mixture into two 1/2-inch-thick patties. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 4 to 5 minutes per side (flipping carefully, as the oil may splatter), or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a work surface. Carefully drain off and discard any excess oil. 

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

Toast the buns
5 Toast the buns

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

Make the salad & serve your dish
6 Make the salad & serve your dish

To the bowl of spicy ranch dressing, add the chopped lettuce and halved tomatoes; season with salt and pepper. Toss to combine. Assemble the burgers using the toasted buns, cooked patties, pimento cheese, cooked bacon, and as much of the candied jalapeño pepper as you'd like, depending on how spicy you'd like the burger to be. Serve the burgers with the salad on the side. Enjoy!  

Tips from Home Chefs

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Bacon & Pimento Cheese Prime Beef Burgers

Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve the buns. Roughly chop the lettuce. Halve the tomatoes. Grate the cheese on the large side of a box grater. Roughly chop the peppadew peppers. Cut off and discard the stem of the jalapeño pepper; thinly slice into rings. Thoroughly wash your hands and cutting board immediately after handling. To make the pimento cheese, in a bowl, combine the grated cheese, chopped peppadew peppers, mayonnaise, and half the spice blend. Season with salt and pepper. In a separate, large bowl, combine the ranch dressing and as much of the hot sauce as you'd like, depending on how spicy you'd like the salad to be.

2 Cook the bacon

Line a sheet pan with foil. Place the bacon on the foil; arrange in an even layer. Roast 8 to 10 minutes, or until cooked through and crispy. Transfer to a paper towel-lined plate.

Cook the bacon
Make the candied jalapeño pepper
3 Make the candied jalapeño pepper

Meanwhile, in a medium pan (nonstick, if you have one), combine the vinegar, sugar, sliced jalapeño pepper, and 1/4 cup of water. Season with salt and pepper. Cook on medium-high, stirring occasionally, 4 to 6 minutes, or until the liquid has mostly cooked off and the pepper is coated. Transfer to a bowl. Rinse and wipe out the pan.

4 Form & cook the patties

Place the beef in a bowl. Season with salt, pepper, and the remaining spice blend. Gently mix to combine. Form the mixture into two 1/2-inch-thick patties. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 4 to 5 minutes per side (flipping carefully, as the oil may splatter), or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a work surface. Carefully drain off and discard any excess oil. 

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

Form & cook the patties
Toast the buns
5 Toast the buns

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

6 Make the salad & serve your dish

To the bowl of spicy ranch dressing, add the chopped lettuce and halved tomatoes; season with salt and pepper. Toss to combine. Assemble the burgers using the toasted buns, cooked patties, pimento cheese, cooked bacon, and as much of the candied jalapeño pepper as you'd like, depending on how spicy you'd like the burger to be. Serve the burgers with the salad on the side. Enjoy!  

Make the salad & serve your dish
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