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
+$4.50/serving 4 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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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
    1100 Cals (est.)
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fresh
ingredients
Cheddar & Spicy Red Onion Burgers with Ranch-Dressed Green Beans & Tomatoes
Title
  • 24 oz Usda Prime Ground Beef
  • 4 Challah Buns
  • 2 Red Onions
  • ¾ lb Green Beans
  • ½ lb Multicolored Grape Tomatoes
  • 4 oz White Cheddar Cheese
  • ¼ cup Ranch Dressing
  • 1 Tbsp Hot Sauce
  • 1 oz Pickled Peppadew Peppers
  • ⅓ cup Crispy Onions Or Shallots
  • ¼ cup Mayonnaise
  • 2 Tbsps Sweet Pickle Relish
  • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
  • 2 tsps Honey
time-saving
tips & techniques
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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 from 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 large 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, 5 to 6 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. 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 four 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. Cook 4 to 5 minutes, or until the cheese is melted and the patties are browned and 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.

Make the sauce
5 Make the sauce

Meanwhile, in a bowl, combine the mayonnaise and pickle relish; stir to combine. Taste, then season with salt and pepper if desired.

Toast the buns & serve your dish
6 Toast the buns & serve your dish

Working in batches, 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, sauce, 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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Cheddar & Spicy Red Onion Burgers

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 from 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 large 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, 5 to 6 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. 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 four 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. Cook 4 to 5 minutes, or until the cheese is melted and the patties are browned and 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
Make the sauce
5 Make the sauce

Meanwhile, in a bowl, combine the mayonnaise and pickle relish; stir to combine. Taste, then season with salt and pepper if desired.

6 Toast the buns & serve your dish

Working in batches, 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, sauce, cooked patties, and glazed onion. Serve the burgers with the finished vegetables on the side. Garnish the vegetables with the crispy onions. Enjoy!

Toast the buns & serve your dish
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