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Basil & Fontina Cheeseburgers

with Yellow Charm Tomato Salad

30-Minute Meal
Trending
  • Group Created with Sketch.
    Time
    25-35 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 730 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

We’re dressing up tonight’s burgers with a layer of creamy fontina and—for an aromatic, summery touch—fresh basil, which perfectly balances the rich beef and cheese. To accompany the seasonal burgers, a fresh 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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step-by-step
instructions
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 medium 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.Halve the buns. Pick the basil leaves off the stems; discard the stems.

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. Continue to cook, stirring frequently, 1 to 2 minutes, or until browned and softened. Season with salt and pepper. Transfer to the bowl of seasoned tomatoes.

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, add the pickled shallot and reserved pickling liquid to the bowl of blistered peppers and seasoned tomatoes. 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:

To the bowl of salad, stir in the half the basil (tearing the leaves just before adding). Season with salt and pepper to taste. Divide the mayonnaise between the bottoms of the toasted buns. Top with the cooked patties and remaining basil. Complete the burgers with the bun tops. Divide the burgers and finished salad between 2 dishes. Enjoy!

Tips from Home Chefs

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
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 medium 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.Halve the buns. Pick the basil leaves off the stems; discard the stems.

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. Continue to cook, stirring frequently, 1 to 2 minutes, or until browned and softened. Season with salt and pepper. Transfer to the bowl of seasoned tomatoes.

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, add the pickled shallot and reserved pickling liquid to the bowl of blistered peppers and seasoned tomatoes. 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:

To the bowl of salad, stir in the half the basil (tearing the leaves just before adding). Season with salt and pepper to taste. Divide the mayonnaise between the bottoms of the toasted buns. Top with the cooked patties and remaining basil. Complete the burgers with the bun tops. Divide the burgers and finished salad between 2 dishes. Enjoy!

Finish & plate your dish: