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.
Caramelized Onion & Cheddar Beyond Burgers™
with Garlic Green Beans
30 MIN
2
Servings
From the Test Kitchen
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-
NutritionPER SERVING
-
Calories610 Cals (est.)
View Full Nutrition
Download
Please 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.
fresh
ingredients
Title
-
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)
-
1 Tbsp Pickled Peruvian Peppers
- 1 Tbsp Apple Cider Vinegar
-
1 Sweet Onion
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
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