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.
Cheddar Cheeseburgers
with Quick Pickles & Thyme-Roasted Oven Fries
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.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
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.
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.
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. 800 Cals/serving
-
Tonight, we’re giving classic cheeseburgers the star treatment. To cut the richness of our juicy beef and melted cheddar, we’re making tangy pickles by immersing crunchy slices of cucumber in a blend of vinegar, sugar and garlic. We’re also making a garlicky aioli—a creamy, mayonnaise-based sauce—to spread onto pillowy, toasted potato buns. Crisp oven-roasted fries seasoned with woodsy thyme make the perfect side.
Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Preheat the oven to 475°F. Wash and dry the fresh produce. Halve the buns. Slice the potatoes lengthwise into 1-inch-thick wedges. Pick the thyme leaves off the stems; discard the stems and roughly chop. Peel the garlic. Mince the smallest clove; smash with the side of your knife until it resembles a paste (or use a zester). Smash the remaining cloves to flatten. Thinly slice the cucumber into rounds; place in a heatproof bowl. Peel, halve and thinly slice the onion.
2
Roast the potatoes:
Place the potatoes on a sheet pan. Drizzle with olive oil and season with salt, pepper and the thyme; toss to thoroughly coat. Arrange in a single, even layer, skin sides down, and roast 26 to 28 minutes, or until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm place.
3
Make the pickles & aioli:
While the potatoes roast, in a large pan (nonstick, if you have one), combine the smashed garlic cloves, vinegar, sugar and ⅓ cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, carefully pour the mixture into the bowl of cucumber. Set aside to pickle, stirring occasionally, for at least 10 minutes. Carefully rinse and wipe out the pan. While the cucumber pickles, in a small bowl, combine the mayonnaise and garlic paste; stir to combine and season with salt and pepper to taste.
4
Form the patties:
While the cucumber continues to pickle, place the ground beef in a bowl. Season with salt and pepper and gently mix to incorporate. Using your hands, form the mixture into four ½-inch-thick patties. Transfer to a plate.
5
Cook the patties:
While the potatoes continue to roast, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the patties; cook 3 to 4 minutes on the first side, or until browned. Flip and top with the cheese. Cook 3 to 4 minutes, or until the patties are cooked to your desired degree of doneness and the cheese has melted. Transfer to a plate and set aside in a warm place. Carefully drain off and discard any drippings from the pan, leaving behind any browned bits (or fond).
6
Toast the buns & plate your dish:
Heat the pan of reserved fond on medium-high until hot. Working in batches, add the buns, cut sides down, and toast 1 to 2 minutes, or until golden brown. (If the pan seems dry, add 1 teaspoon of olive oil.) Transfer to a work surface. Spread a layer of the aioli onto the bun bottoms. Top with the cooked patties, as much of the onion and pickles as you’d like (draining the pickles before adding) and the bun tops. Divide the burgers and roasted potatoes between 4 plates. Serve with any remaining pickles on the side. Enjoy!
1
Prepare the ingredients:
Preheat the oven to 475°F. Wash and dry the fresh produce. Halve the buns. Slice the potatoes lengthwise into 1-inch-thick wedges. Pick the thyme leaves off the stems; discard the stems and roughly chop. Peel the garlic. Mince the smallest clove; smash with the side of your knife until it resembles a paste (or use a zester). Smash the remaining cloves to flatten. Thinly slice the cucumber into rounds; place in a heatproof bowl. Peel, halve and thinly slice the onion.
2
Roast the potatoes:
Place the potatoes on a sheet pan. Drizzle with olive oil and season with salt, pepper and the thyme; toss to thoroughly coat. Arrange in a single, even layer, skin sides down, and roast 26 to 28 minutes, or until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm place.
3
Make the pickles & aioli:
While the potatoes roast, in a large pan (nonstick, if you have one), combine the smashed garlic cloves, vinegar, sugar and ⅓ cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, carefully pour the mixture into the bowl of cucumber. Set aside to pickle, stirring occasionally, for at least 10 minutes. Carefully rinse and wipe out the pan. While the cucumber pickles, in a small bowl, combine the mayonnaise and garlic paste; stir to combine and season with salt and pepper to taste.
4
Form the patties:
While the cucumber continues to pickle, place the ground beef in a bowl. Season with salt and pepper and gently mix to incorporate. Using your hands, form the mixture into four ½-inch-thick patties. Transfer to a plate.
5
Cook the patties:
While the potatoes continue to roast, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the patties; cook 3 to 4 minutes on the first side, or until browned. Flip and top with the cheese. Cook 3 to 4 minutes, or until the patties are cooked to your desired degree of doneness and the cheese has melted. Transfer to a plate and set aside in a warm place. Carefully drain off and discard any drippings from the pan, leaving behind any browned bits (or fond).
6
Toast the buns & plate your dish:
Heat the pan of reserved fond on medium-high until hot. Working in batches, add the buns, cut sides down, and toast 1 to 2 minutes, or until golden brown. (If the pan seems dry, add 1 teaspoon of olive oil.) Transfer to a work surface. Spread a layer of the aioli onto the bun bottoms. Top with the cooked patties, as much of the onion and pickles as you’d like (draining the pickles before adding) and the bun tops. Divide the burgers and roasted potatoes between 4 plates. Serve with any remaining pickles 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