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Bob's Burger Cheeseburgers with Caramelized Shallot
“The Absentee Shallot Burger”
45 minWellness at Blue Apron
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4 Servings
- Est. 830 Cals/serving
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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.
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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!
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