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If you’re grilling, preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Wash and dry the fresh produce. If necessary, peel the garlic, then finely chop; using the flat side of your knife, smash until it resembles a paste (or use a zester). Medium dice the cheese. Halve the tomatoes. Thinly slice the cucumbers into rounds. Halve the buns. In a bowl, combine the mayonnaise and half the balsamic vinegar (you will have extra vinegar).
In a large bowl, combine the red wine vinegar, half the Italian seasoning, 1 tablespoon of olive oil, and up to half the garlic paste. Season with salt and pepper; stir to combine. Add the diced cheese, halved tomatoes, and sliced cucumbers; season with salt and pepper; toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.
While the salad marinates, place the beef in a bowl. Add the breadcrumbs, remaining garlic paste, and remaining Italian seasoning; season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into four 1/2-inch-thick patties; transfer to a plate.
STOVE: In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties and cook 4 to 5 minutes per side (flipping carefully, as the liquid may splatter), or until browned and cooked through. Transfer to a plate. Wipe out the pan.
GRILL: Lightly oil the patties; grill 6 to 7 minutes per side, or until browned and cooked through. Transfer to a plate.
STOVE: Add the buns, cut side down, to the same, dry pan. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.
GRILL: Grill the buns, cut side down, 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.
Assemble the burgers using the toasted buns, balsamic mayo, and cooked patties. Serve the burgers with the salad. Enjoy!
If you’re grilling, preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Wash and dry the fresh produce. If necessary, peel the garlic, then finely chop; using the flat side of your knife, smash until it resembles a paste (or use a zester). Medium dice the cheese. Halve the tomatoes. Thinly slice the cucumbers into rounds. Halve the buns. In a bowl, combine the mayonnaise and half the balsamic vinegar (you will have extra vinegar).
In a large bowl, combine the red wine vinegar, half the Italian seasoning, 1 tablespoon of olive oil, and up to half the garlic paste. Season with salt and pepper; stir to combine. Add the diced cheese, halved tomatoes, and sliced cucumbers; season with salt and pepper; toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.
While the salad marinates, place the beef in a bowl. Add the breadcrumbs, remaining garlic paste, and remaining Italian seasoning; season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into four 1/2-inch-thick patties; transfer to a plate.
STOVE: In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties and cook 4 to 5 minutes per side (flipping carefully, as the liquid may splatter), or until browned and cooked through. Transfer to a plate. Wipe out the pan.
GRILL: Lightly oil the patties; grill 6 to 7 minutes per side, or until browned and cooked through. Transfer to a plate.
STOVE: Add the buns, cut side down, to the same, dry pan. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.
GRILL: Grill the buns, cut side down, 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.
Assemble the burgers using the toasted buns, balsamic mayo, and cooked patties. Serve the burgers with the salad. Enjoy!
Tips from Home Chefs