Fontina Cheeseburgers with Cilantro & Tomato Salad
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Fontina Cheeseburgers

with Cilantro & Tomato Salad

30 MIN
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

We’re dressing up tonight’s burgers with a layer of creamy fontina and—for an aromatic touch—fresh cilantro, which perfectly balances the rich beef and cheese. On the side, a seasonal salad of juicy tomatoes (yours may be yellow or red), blistered shishito peppers, and tangy pickled shallot is perfect for a warm summer night. (Chefs, most shishito peppers are mild, but you may get a spicier one, too!)

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  • Nutrition
    PER SERVING
  • Calories
    720 Cals (est.)
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fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Cut off and discard the pepper stems; halve the peppers crosswise. Halve the tomatoes; place in a bowl and season with salt and pepper. Peel and finely chop the garlic. Thinly slice the cheese. Reserving the pickling liquid, drain the pickled shallot and thinly slice. Roughly chop the cilantro leaves and stems. Halve the buns.

Blister the peppers:
2 Blister the peppers:

Heat a medium, dry pan (cast iron, if you have one) on medium-high until hot. Add the peppers in a single layer. Cook, without stirring, 2 to 3 minutes, or until browned and blistered. Continue to cook, stirring frequently, 1 to 2 minutes, or until browned and softened. Season with salt and pepper. Transfer to a medium bowl. Wipe out the pan.

Form & cook the patties:
3 Form & cook the patties:

Place the ground beef in a bowl. Add the garlic and season with salt and pepper; gently mix to combine. Using your hands, form into two ½-inch-thick patties. Transfer to a plate. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the patties and cook 2 to 4 minutes on the first side, or until browned. Flip and evenly top with the cheese. Cook, loosely covering the pan with aluminum foil, 2 to 4 minutes, or until the cheese has melted and the patties are browned and cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a plate and set aside in a warm place.

Make the salad:
4 Make the salad:

While the patties cook, to the bowl of blistered peppers, add the seasoned tomatoes, pickled shallot, half the cilantro, and the reserved pickling liquid. Drizzle with olive oil and season with salt and pepper. Stir to combine; season with salt and pepper to taste.

Toast the buns:
5 Toast the buns:

To the pan of reserved fond, add the buns, cut side down. (If the pan seems dry, add 1 teaspoon of olive oil.) Toast on medium-high 30 seconds to 1 minute, or until browned. Transfer to a work surface.

Finish & plate your dish:
6 Finish & plate your dish:

Divide up to half the mayonnaise between the bottoms of the toasted buns (you will have extra mayonnaise). Top with the cooked patties and remaining cilantro. Complete the burgers with the bun tops. Divide the burgers and salad between 2 dishes. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Wash and dry the fresh produce. Cut off and discard the pepper stems; halve the peppers crosswise. Halve the tomatoes; place in a bowl and season with salt and pepper. Peel and finely chop the garlic. Thinly slice the cheese. Reserving the pickling liquid, drain the pickled shallot and thinly slice. Roughly chop the cilantro leaves and stems. Halve the buns.

2 Blister the peppers:

Heat a medium, dry pan (cast iron, if you have one) on medium-high until hot. Add the peppers in a single layer. Cook, without stirring, 2 to 3 minutes, or until browned and blistered. Continue to cook, stirring frequently, 1 to 2 minutes, or until browned and softened. Season with salt and pepper. Transfer to a medium bowl. Wipe out the pan.

Blister the peppers:
Form & cook the patties:
3 Form & cook the patties:

Place the ground beef in a bowl. Add the garlic and season with salt and pepper; gently mix to combine. Using your hands, form into two ½-inch-thick patties. Transfer to a plate. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the patties and cook 2 to 4 minutes on the first side, or until browned. Flip and evenly top with the cheese. Cook, loosely covering the pan with aluminum foil, 2 to 4 minutes, or until the cheese has melted and the patties are browned and cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a plate and set aside in a warm place.

4 Make the salad:

While the patties cook, to the bowl of blistered peppers, add the seasoned tomatoes, pickled shallot, half the cilantro, and the reserved pickling liquid. Drizzle with olive oil and season with salt and pepper. Stir to combine; season with salt and pepper to taste.

Make the salad:
Toast the buns:
5 Toast the buns:

To the pan of reserved fond, add the buns, cut side down. (If the pan seems dry, add 1 teaspoon of olive oil.) Toast on medium-high 30 seconds to 1 minute, or until browned. Transfer to a work surface.

6 Finish & plate your dish:

Divide up to half the mayonnaise between the bottoms of the toasted buns (you will have extra mayonnaise). Top with the cooked patties and remaining cilantro. Complete the burgers with the bun tops. Divide the burgers and salad between 2 dishes. Enjoy!

Finish & plate your dish:
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