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Caramelized Onion & Cheddar Beyond Burgers™
with Garlic Green Beans
30 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.
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.
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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.
500 Calories Or Less
Mediterranean
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.
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2 Servings
- Est. 610 Cals/serving
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Chefs, we’re excited to introduce you to the star of this delicious recipe, the plant-based Beyond Burger™, which gets a gourmet lift from two of our favorite toppings: melty white cheddar and sweet onion caramelized with balsamic vinegar.
Chefs, we’re excited to introduce you to the star of this delicious recipe, the plant-based Beyond Burger™, which gets a gourmet lift from two of our favorite toppings: melty white cheddar and sweet onion caramelized with balsamic vinegar.
Get Cooking
fresh
ingredients
Title
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2 Beyond Burger ™ Plant-Based Patties
- 2 Potato Buns
- 2 cloves Garlic
- 6 oz Green Beans
- 2 oz White Cheddar Cheese
- 2 Tbsps Balsamic Vinegar
- 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
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1 Tbsp Pickled Peruvian Peppers
- 1 Tbsp Apple Cider Vinegar
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1 Sweet Onion
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel and small dice the onion. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester, finely grate the other clove into a paste (or use the small side of a box grater). Thinly slice the cheese. Halve the buns.
2
Caramelize the onion:
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced onion; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Add the balsamic vinegar (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until coated and most of the liquid has cooked off. Taste, then season with salt and pepper if desired. Transfer to a bowl; cover to keep warm. Rinse and wipe out the pan.
3
Blanch & shock the green beans:
While the onion cooks, fill a medium bowl with ice water; add a pinch of salt, then set aside. Add the green beans to the pot of boiling water. Cook 3 to 4 minutes, or until bright green and slightly tender. Drain and immediately transfer to the bowl of ice water; let stand until cool. Drain thoroughly and pat dry with paper towels.
4
Cook the patties:
Sprinkle both sides of the patties with enough the Italian seasoning to coat (you may have extra). In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the patties and cook 3 to 5 minutes, or until browned. Flip (carefully, as the oil may splatter) and top with the sliced cheese. Loosely cover the pan with foil and cook 3 to 5 minutes, or until the cheese is melted and the patties are browned and cooked through (the center will still be red or pink). Transfer to a plate. Wipe out the pan.
* An instant-read thermometer should register 165°F.
5
Toast the buns:
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the buns, cut side down, and toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.
6
Dress the green beans & serve your dish:
In a large bowl, whisk together the apple cider vinegar, a drizzle of olive oil, and as much of the garlic paste as you’d like. Add the shocked green beans and peppers; season with salt and pepper. Stir to coat. Taste, then season with salt and pepper if desired. Assemble the burgers using the toasted buns, cooked patties, and caramelized onion (you may have extra onion). Serve the burgers with the dressed green beans on the side. Enjoy!
1
Prepare the ingredients:
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel and small dice the onion. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester, finely grate the other clove into a paste (or use the small side of a box grater). Thinly slice the cheese. Halve the buns.
2
Caramelize the onion:
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced onion; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Add the balsamic vinegar (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until coated and most of the liquid has cooked off. Taste, then season with salt and pepper if desired. Transfer to a bowl; cover to keep warm. Rinse and wipe out the pan.
3
Blanch & shock the green beans:
While the onion cooks, fill a medium bowl with ice water; add a pinch of salt, then set aside. Add the green beans to the pot of boiling water. Cook 3 to 4 minutes, or until bright green and slightly tender. Drain and immediately transfer to the bowl of ice water; let stand until cool. Drain thoroughly and pat dry with paper towels.
4
Cook the patties:
Sprinkle both sides of the patties with enough the Italian seasoning to coat (you may have extra). In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the patties and cook 3 to 5 minutes, or until browned. Flip (carefully, as the oil may splatter) and top with the sliced cheese. Loosely cover the pan with foil and cook 3 to 5 minutes, or until the cheese is melted and the patties are browned and cooked through (the center will still be red or pink). Transfer to a plate. Wipe out the pan.
* An instant-read thermometer should register 165°F.
5
Toast the buns:
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the buns, cut side down, and toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.
6
Dress the green beans & serve your dish:
In a large bowl, whisk together the apple cider vinegar, a drizzle of olive oil, and as much of the garlic paste as you’d like. Add the shocked green beans and peppers; season with salt and pepper. Stir to coat. Taste, then season with salt and pepper if desired. Assemble the burgers using the toasted buns, cooked patties, and caramelized onion (you may have extra onion). Serve the burgers with the dressed green beans on the side. Enjoy!
Tips from Home Chefs
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