Beef Short Rib Burger with Sweet Potato and Kale Hash and Homemade Pickles

Beef Short Rib Burger

with Sweet Potato and Kale Hash and Homemade Pickles

Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.
  • icon-servings Created with Sketch.
  • icon-nutrition Created with Sketch. Est. Cals/serving

Pickles and burgers are a time-tested combo, and in this recipe we’re taking it to the next level and making our own homemade pickles. Slicing the cucumber before adding the pickling liquid allows this usually slow process to take a fraction of the time, leaving you with a crunchy, homemade dill pickle on this slightly spicy burger.

Get Cooking
fresh
ingredients
Beef Short Rib Burger with Sweet Potato and Kale Hash and Homemade Pickles
Title
  • 12 oz Ground Short Rib
  • 1 Yellow Onion
  • 3 cloves Garlic
  • 1 Red Bell Pepper
  • 1 Sweet Potato
  • 1 bunch Kale
  • 1 tsp Sriracha
  • 2 Tbsps Mayonnaise
  • 2 Potato Rolls
  • 2 Tbsps Red Wine Vinegar
  • 1 bunch Dill
  • 1 Small Cucumber
  • 4 Napa Cabbage Leaves
  • 1 Tbsp Sugar
1
First, slice the cucumber into ¼” thick rounds and smash one clove of garlic. In a small pot, add one cup of water, the vinegar, crushed garlic clove, and sugar and quickly bring to a boil, then turn off the heat. Pour the mixture over the sliced cucumber in a jar or glass, along with the dill.
2
Next, dice the onion and red pepper. Peel the sweet potato, then cut it into 1-inch cubes. Then, finely chop the remaining two cloves of garlic. Lastly, roughly chop the parsley and kale. Set everything aside in small bowls.
3
Drizzle a little olive oil in a medium pan over high heat. Add half of the onions and half of the garlic to the pan, reserving the rest for the burger meat. Then, add the sweet potatoes and red pepper then sauté for about 6-7 minutes, or until they are cooked down a little bit and the sweet potatoes start to soften. Next, add the kale and sauté for an additional couple minutes, or until the kale is slightly wilted.
4
While the hash is cooking, create the burger mixture. In a large bowl, combine the ground short rib with the remaining chopped onion and chopped garlic, seasoning with salt and pepper to taste. Use a spoon or your hands to mix until it is just combined.
5
Divide the mixture in half and form two patties. Drizzle some olive oil in a medium pan and turn the heat to high. Once the pan is hot, add the patties and cook until they are a deep golden brown and cooked through, about 4 minutes per side. Remove from the pan and set aside.
6
Toast the bun by wiping out the pan and laying the buns face down over high heat for about a minute. In a small bowl, combine the mayo and sriracha. Spread the mixture onto each potato roll.
7
Lay a burger on each bun with a few pickle slices, the Napa cabbage, and spoon the sweet potato hash on the side. Garnish with the chopped parsley and enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

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 any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
1
First, slice the cucumber into ¼” thick rounds and smash one clove of garlic. In a small pot, add one cup of water, the vinegar, crushed garlic clove, and sugar and quickly bring to a boil, then turn off the heat. Pour the mixture over the sliced cucumber in a jar or glass, along with the dill.
2
Next, dice the onion and red pepper. Peel the sweet potato, then cut it into 1-inch cubes. Then, finely chop the remaining two cloves of garlic. Lastly, roughly chop the parsley and kale. Set everything aside in small bowls.
3
Drizzle a little olive oil in a medium pan over high heat. Add half of the onions and half of the garlic to the pan, reserving the rest for the burger meat. Then, add the sweet potatoes and red pepper then sauté for about 6-7 minutes, or until they are cooked down a little bit and the sweet potatoes start to soften. Next, add the kale and sauté for an additional couple minutes, or until the kale is slightly wilted.
4
While the hash is cooking, create the burger mixture. In a large bowl, combine the ground short rib with the remaining chopped onion and chopped garlic, seasoning with salt and pepper to taste. Use a spoon or your hands to mix until it is just combined.
5
Divide the mixture in half and form two patties. Drizzle some olive oil in a medium pan and turn the heat to high. Once the pan is hot, add the patties and cook until they are a deep golden brown and cooked through, about 4 minutes per side. Remove from the pan and set aside.
6
Toast the bun by wiping out the pan and laying the buns face down over high heat for about a minute. In a small bowl, combine the mayo and sriracha. Spread the mixture onto each potato roll.
7
Lay a burger on each bun with a few pickle slices, the Napa cabbage, and spoon the sweet potato hash on the side. Garnish with the chopped parsley and enjoy!