We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Bob's Burger Cheeseburgers with Caramelized Shallot
“The Absentee Shallot Burger”
45 minWellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW™ Approved
Our recipes that have earned 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. To learn more about WW visit WW.com.
Fri Delivery Only
Recipe only available for Friday delivery.
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.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which 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.
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 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
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 the American Diabetes Association. To find out more visit www.diabetes.org.
-
4 Servings
- Est. 830 Cals/serving
-
View All
DownloadPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
From July to September, we’re teaming up with the hit FOX show, Bob’s Burgers™, and LA-based chef, Alvin Cailan, to bring you a new recipe based on the pun-loving show each month. Our final delicious burger features a fresh tomato topping perfectly contrasted by creamy goat cheese spread onto the warm, toasted bun.
Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & make the honey mustard:
Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes crosswise into 1/2-inch rounds. Grate the fontina cheese on the large side of a box grater. Peel and medium dice the shallot. If necessary, peel 1 clove of garlic. Finely chop the clove; using the flat side of your knife, smash until it resembles a paste (or use a zester). Halve the buns. Roughly chop the tomatoes; place in a bowl and top with half the vinegar. Drizzle with olive oil and season with salt and pepper; stir to combine. In a bowl, combine the honey (kneading the packet before opening) and mustard. Season with salt and pepper.
2
Roast & finish the potatoes:
Place the potato rounds on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 17 to 19 minutes, or until tender when pierced with a fork. Leaving the oven on, remove from the oven. Carefully top with the grated fontina cheese. Return to the oven and roast 3 to 5 minutes, or until the potatoes are lightly browned and the cheese is melted. Remove from the oven.
3
Cook the shallot:
While the potatoes roast, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the diced shallot; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned and softened. Transfer to a large bowl; wipe out the pan.
4
Form & cook the patties:
While the potatoes continue to roast, add the beef to the bowl of cooked shallot. 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. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the patties; cook 4 to 5 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Carefully drain off and discard any excess oil.
5
Make the goat cheese spread:
While the patties cook, in a bowl, combine the goat cheese, remaining vinegar, a drizzle of olive oil, and as much of the garlic paste as you’d like. Season with salt and pepper to taste.
6
Toast the buns & serve your dish:
Add the buns, cut side down, to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil). Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Assemble the burgers using the toasted buns, goat cheese spread, cooked patties, and seasoned tomatoes. Serve the burgers with the finished potatoes. Drizzle the potatoes with the honey mustard. Enjoy!
1
Prepare the ingredients & make the honey mustard:
Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes crosswise into 1/2-inch rounds. Grate the fontina cheese on the large side of a box grater. Peel and medium dice the shallot. If necessary, peel 1 clove of garlic. Finely chop the clove; using the flat side of your knife, smash until it resembles a paste (or use a zester). Halve the buns. Roughly chop the tomatoes; place in a bowl and top with half the vinegar. Drizzle with olive oil and season with salt and pepper; stir to combine. In a bowl, combine the honey (kneading the packet before opening) and mustard. Season with salt and pepper.
2
Roast & finish the potatoes:
Place the potato rounds on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 17 to 19 minutes, or until tender when pierced with a fork. Leaving the oven on, remove from the oven. Carefully top with the grated fontina cheese. Return to the oven and roast 3 to 5 minutes, or until the potatoes are lightly browned and the cheese is melted. Remove from the oven.
3
Cook the shallot:
While the potatoes roast, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the diced shallot; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned and softened. Transfer to a large bowl; wipe out the pan.
4
Form & cook the patties:
While the potatoes continue to roast, add the beef to the bowl of cooked shallot. 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. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the patties; cook 4 to 5 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Carefully drain off and discard any excess oil.
5
Make the goat cheese spread:
While the patties cook, in a bowl, combine the goat cheese, remaining vinegar, a drizzle of olive oil, and as much of the garlic paste as you’d like. Season with salt and pepper to taste.
6
Toast the buns & serve your dish:
Add the buns, cut side down, to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil). Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Assemble the burgers using the toasted buns, goat cheese spread, cooked patties, and seasoned tomatoes. Serve the burgers with the finished potatoes. Drizzle the potatoes with the honey mustard. Enjoy!
Tips from Home Chefs
About Blue Apron
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