Cheese Crisp Burgers with Dijonnaise, Arugula & Balsamic Onions
Craft

Cheese Crisp Burgers

with Dijonnaise, Arugula & Balsamic Onions

45 MIN
+$6.00/serving 2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
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
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. 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.
Wellness Grain
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.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

TECHNIQUE TO HIGHLIGHT
Frico, an Italian cheese side dish, was originally created to use up leftover cheese rinds, sometimes with additional ingredients. Here, we're keeping them simply as lacy cheese crisps, made by melting shredded gouda and cheddar in a pan until crispy and golden—adding delightful texture and flavor to prime beef burgers.
CLICK FOR RECIPE CARD

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    1370 Cals (est.)
View Full Nutrition
Nutrition Label
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
Cheese Crisp Burgers with Dijonnaise, Arugula & Balsamic Onions
Title
  • 12 oz Usda Prime Ground Beef
  • 2 Sesame Seed Buns
  • 2 oz Arugula
  • ¾ lb Potatoes
  • 1 clove Garlic
  • 1 bunch Chives
  • ¼ cup Grated Parmesan Cheese
  • 1 Tbsp Dijonnaise
  • 1 Tbsp Red Wine Vinegar
  • 2 oz White Cheddar Cheese
  • 2 oz Smoked Gouda Cheese
  • 1 oz Balsamic-Marinated Cipolline Onions
  • ¼ cup Mayonnaise
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
time-saving
tips & techniques
How To: Dress a Salad
How To: Peel Garlic
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & make the aioli
1 Prepare the ingredients & make the aioli

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. Grate the gouda and cheddar on the large side of a box grater; place in a bowl. Toss to combine. Halve the buns. Roughly chop the onions. Thinly slice the chives. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a bowl, combine the mayonnaise, half the sliced chives, and as much of the garlic paste as you'd like.

Roast & finish the potato wedges
2 Roast & finish the potato wedges

Line a sheet pan with foil. Transfer the potato wedges to the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer, skin side down. Roast 21 to 23 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. Evenly top with the parmesan and a drizzle of olive oil; carefully toss to coat.

Make the cheese crisps
3 Make the cheese crisps

Meanwhile, heat a medium pan (nonstick, if you have one) on medium-high until hot. Add the grated cheese mixture in an even layer. Cook, without stirring, 6 to 8 minutes, or until melted, lightly browned, and crispy at the edges. Transfer to a plate; let cool about 1 minute, then break up into large pieces.

Form & cook the patties
4 Form & cook the patties

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 per side (flipping carefully, as the oil may splatter), or until 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.

Toast the buns
5 Toast the buns

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.

Finish & serve your dish
6 Finish & serve your dish

In a large bowl, combine the arugula, vinegar, and 1 tablespoon of olive oil. Season with salt and pepper; toss to coat. Assemble the burgers using the toasted buns, dijonnaise, chopped onions, cooked patties, cheese crisps, and as much of the dressed arugula as you'd like. Serve the burgers with the finished potato wedges and chive aioli on the side. Garnish the potatoes with the remaining sliced chives. Enjoy!

Tips from Home Chefs

Get Plans

Cheese Crisp Burgers

Prepare the ingredients & make the aioli
1 Prepare the ingredients & make the aioli

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. Grate the gouda and cheddar on the large side of a box grater; place in a bowl. Toss to combine. Halve the buns. Roughly chop the onions. Thinly slice the chives. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a bowl, combine the mayonnaise, half the sliced chives, and as much of the garlic paste as you'd like.

2 Roast & finish the potato wedges

Line a sheet pan with foil. Transfer the potato wedges to the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer, skin side down. Roast 21 to 23 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. Evenly top with the parmesan and a drizzle of olive oil; carefully toss to coat.

Roast & finish the potato wedges
Make the cheese crisps
3 Make the cheese crisps

Meanwhile, heat a medium pan (nonstick, if you have one) on medium-high until hot. Add the grated cheese mixture in an even layer. Cook, without stirring, 6 to 8 minutes, or until melted, lightly browned, and crispy at the edges. Transfer to a plate; let cool about 1 minute, then break up into large pieces.

4 Form & cook the patties

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 per side (flipping carefully, as the oil may splatter), or until 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
Toast the buns
5 Toast the buns

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.

6 Finish & serve your dish

In a large bowl, combine the arugula, vinegar, and 1 tablespoon of olive oil. Season with salt and pepper; toss to coat. Assemble the burgers using the toasted buns, dijonnaise, chopped onions, cooked patties, cheese crisps, and as much of the dressed arugula as you'd like. Serve the burgers with the finished potato wedges and chive aioli on the side. Garnish the potatoes with the remaining sliced chives. Enjoy!

Finish & serve your dish
Browse Steps
1 of 6