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Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges; place in a large bowl. Drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra); toss to thoroughly coat. Transfer to a sheet pan. Arrange in an even layer, skin side down. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
Meanwhile, thinly slice the cucumber into rounds. Place in a bowl; add the vinegar and season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Halve the buns. In a bowl, whisk together the mayonnaise and barbecue sauce. Taste, then season with salt and pepper if desired. In a separate bowl, combine the sour cream and as much of the garlic paste as you’d like; season with salt and pepper.
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 3 to 5 minutes per side (flipping carefully, as the oil may splatter), or until browned and cooked through* (the center will still be red or pink). Transfer to a plate. Wipe out the pan.
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the buns, cut side down. Toast 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the burgers using the toasted buns, barbecue mayo, cooked patties, and marinated cucumber (discarding the liquid). Serve the burgers with the roasted potatoes and garlic sour cream on the side. Enjoy!
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges; place in a large bowl. Drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra); toss to thoroughly coat. Transfer to a sheet pan. Arrange in an even layer, skin side down. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
Meanwhile, thinly slice the cucumber into rounds. Place in a bowl; add the vinegar and season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Halve the buns. In a bowl, whisk together the mayonnaise and barbecue sauce. Taste, then season with salt and pepper if desired. In a separate bowl, combine the sour cream and as much of the garlic paste as you’d like; season with salt and pepper.
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 3 to 5 minutes per side (flipping carefully, as the oil may splatter), or until browned and cooked through* (the center will still be red or pink). Transfer to a plate. Wipe out the pan.
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the buns, cut side down. Toast 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the burgers using the toasted buns, barbecue mayo, cooked patties, and marinated cucumber (discarding the liquid). Serve the burgers with the roasted potatoes and garlic sour cream on the side. Enjoy!
Tips from Home Chefs