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Bob's Burgers Cheeseburgers with Caramelized Shallot

“The Absentee Shallot Burger”

Bob's Burgers
  • Group Created with Sketch.
    Time
    40 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 900 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

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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fresh
ingredients
Bob's Burgers Cheeseburgers with Caramelized Shallot “The Absentee Shallot Burger”
Title
  • 10 oz Ground Beef
  • 2 Potato Buns
  • ¾ lb Golden Potatoes
  • ½ lb Cocktail Tomatoes
  • 2 cloves Garlic
  • 1 Shallot
  • 1 Tbsp Dijon Mustard
  • 2 oz Fontina Cheese
  • 2 Tbsps Spreadable Goat Cheese
  • 1 Tbsp Honey
  • 1 Tbsp White Wine Vinegar
tried-and-true
kitchen tools
step-by-step
instructions
 Prepare the ingredients & make the honey mustard:
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.

Roast & finish the potatoes:
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 lightly browned and 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 cheese is melted. Remove from the oven.

Cook the shallot:
3 Cook the shallot:

While the potatoes roast, in a medium pan (nonstick, if you have one), heat a drizzle 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.

Form & cook the patties:
4 Form & cook the patties:

While the potatoes continue to roast, to the bowl of cooked shallot, add the beef; season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into two 1/2-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 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.

Make the goat cheese spread:
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.

Toast the buns & serve your dish:
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 browned. Assemble the burgers using the toasted buns, goat cheese spread, cooked patties, and seasoned tomatoes. Serve with the finished potatoes. Drizzle the potatoes with the honey mustard. Enjoy! 

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

Get This Recipe Delivered
 Prepare the ingredients & make the honey mustard:
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 lightly browned and 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 cheese is melted. Remove from the oven.

Roast & finish the potatoes:
Cook the shallot:
3 Cook the shallot:

While the potatoes roast, in a medium pan (nonstick, if you have one), heat a drizzle 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, to the bowl of cooked shallot, add the beef; season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into two 1/2-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 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.

Form & cook the patties:
Make the goat cheese spread:
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 browned. Assemble the burgers using the toasted buns, goat cheese spread, cooked patties, and seasoned tomatoes. Serve with the finished potatoes. Drizzle the potatoes with the honey mustard. Enjoy! 

Toast the buns & serve your dish: