Cheddar & Spicy Red Onion Burgers with Ranch-Dressed Green Beans & Tomatoes
Craft Burger

Cheddar & Spicy Red Onion Burgers

with Ranch-Dressed Green Beans & Tomatoes

40 MIN
$14.99/serving 2 Servings
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Recipe only available for Friday delivery.
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From the Test Kitchen

To cut through the rich USDA Prime beef burgers topped with melty cheddar, you'll make a piquant topping with onions cooked until lightly caramelized and tender, then finished with a touch of honey and hot sauce for delightfully sweet heat.
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  • Nutrition
    PER SERVING
  • Calories
    1150 Cals (est.)
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fresh
ingredients
Cheddar & Spicy Red Onion Burgers with Ranch-Dressed Green Beans & Tomatoes
Title
  • 12 oz Usda Prime Ground Beef
  • 2 Challah Buns
  • 1 Red Onion
  • 6 oz Green Beans
  • 2 oz Pickle Chips
  • 2 oz White Cheddar Cheese
  • 1 Tbsp Dijonnaise
  • 3 Tbsps Ranch Dressing
  • 1 Tbsp Hot Sauce
  • 1 oz Pickled Peppadew Peppers
  • 4 oz Multicolored Grape Tomatoes
  • ⅓ cup Crispy Onions Or Shallots
  • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
  • 2 tsps Honey
time-saving
tips & techniques
Prepare the ingredients & dress the tomatoes
1 Prepare the ingredients & dress the tomatoes

Remove the honey from the refrigerator to bring to room temperature. 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. Halve, peel, and thinly slice the onion. Cut off and discard any stem ends of the green beans. Thinly slice the cheese. Halve the buns. Roughly chop the peppers. Halve the tomatoes; place in a large bowl. Add the chopped peppers and ranch dressing. Season with salt and pepper; stir to combine.

Cook & glaze the onion
2 Cook & glaze the onion

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. Add the honey (kneading the packet before opening) and as much of the hot sauce as you'd like (carefully, as the liquid may splatter), depending on how spicy you'd like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly coated and combined. Transfer to a bowl; taste, then season with salt and pepper if desired. Cover with foil to keep warm. Rinse and wipe out the pan.

Blanch the green beans & finish the vegetables
3 Blanch the green beans & finish the vegetables

Fill a medium bowl with ice water; add a pinch of salt. Set aside. Add the green beans to the pot of boiling water and cook 4 to 5 minutes, or until bright green and slightly tender. Turn off the heat. Using a slotted spoon or tongs, immediately transfer the cooked green beans to the bowl of ice water. Let stand until cool. Drain thoroughly and pat dry with paper towels. Transfer to the bowl of dressed tomatoes; stir to combine. Taste, then season with salt and pepper if desired.

Form & cook the patties
4 Form & cook the patties

Meanwhile, place the beef in a bowl. Season with salt, pepper, and the spice blend. Gently mix to combine. Form the mixture into two 1/2-inch-thick patties. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 4 to 5 minutes, or until browned. Flip the patties (carefully, as the oil may splatter) and evenly top with the sliced cheese. Loosely cover the pan with foil and cook 4 to 5 minutes, or until the cheese is melted and the patties are cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a work surface. Carefully drain off and discard any excess oil.

*The USDA recommends a minimum safe cooking temperature of 160°F for beef.

Toast the buns & serve your dish
5 Toast the buns & serve your dish

Add the halved buns, cut side down, to the pan of reserved fond. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the burgers using the toasted buns, dijonnaise, pickles, cooked patties, and glazed onion. Serve the burgers with the finished vegetables on the side. Garnish the vegetables with the crispy onions. Enjoy!

Tips from Home Chefs

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Get This Recipe Delivered
Prepare the ingredients & dress the tomatoes
1 Prepare the ingredients & dress the tomatoes

Remove the honey from the refrigerator to bring to room temperature. 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. Halve, peel, and thinly slice the onion. Cut off and discard any stem ends of the green beans. Thinly slice the cheese. Halve the buns. Roughly chop the peppers. Halve the tomatoes; place in a large bowl. Add the chopped peppers and ranch dressing. Season with salt and pepper; stir to combine.

2 Cook & glaze the onion

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. Add the honey (kneading the packet before opening) and as much of the hot sauce as you'd like (carefully, as the liquid may splatter), depending on how spicy you'd like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly coated and combined. Transfer to a bowl; taste, then season with salt and pepper if desired. Cover with foil to keep warm. Rinse and wipe out the pan.

Cook & glaze the onion
Blanch the green beans & finish the vegetables
3 Blanch the green beans & finish the vegetables

Fill a medium bowl with ice water; add a pinch of salt. Set aside. Add the green beans to the pot of boiling water and cook 4 to 5 minutes, or until bright green and slightly tender. Turn off the heat. Using a slotted spoon or tongs, immediately transfer the cooked green beans to the bowl of ice water. Let stand until cool. Drain thoroughly and pat dry with paper towels. Transfer to the bowl of dressed tomatoes; stir to combine. Taste, then season with salt and pepper if desired.

4 Form & cook the patties

Meanwhile, place the beef in a bowl. Season with salt, pepper, and the spice blend. Gently mix to combine. Form the mixture into two 1/2-inch-thick patties. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 4 to 5 minutes, or until browned. Flip the patties (carefully, as the oil may splatter) and evenly top with the sliced cheese. Loosely cover the pan with foil and cook 4 to 5 minutes, or until the cheese is melted and the patties are cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a work surface. Carefully drain off and discard any excess oil.

*The USDA recommends a minimum safe cooking temperature of 160°F for beef.

Form & cook the patties
Toast the buns & serve your dish
5 Toast the buns & serve your dish

Add the halved buns, cut side down, to the pan of reserved fond. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the burgers using the toasted buns, dijonnaise, pickles, cooked patties, and glazed onion. Serve the burgers with the finished vegetables on the side. Garnish the vegetables with the crispy onions. Enjoy!