Cheese Crisp Burgers with Dijonnaise, Arugula & Balsamic Onions
Craft

Cheese Crisp Burgers

with Dijonnaise, Arugula & Balsamic Onions

45 MIN
+$6.00/serving 4 Servings
Wellness at Blue Apron
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Vegetarian
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Available Options

  • with Prime Ground Beef
    includes 24 oz No Added Hormones, Antibiotic-Free, USDA Prime Ground Beef
  • with Black Bean Patties from Actual Veggies®
    includes 4 Black Bean & Red Pepper Patties View recipe
    • with Prime Ground Beef

    From the Test Kitchen

    TECHNIQUE TO HIGHLIGHT
    Frico, an Italian cheese dish, was originally created to use up leftover cheese rinds, sometimes with additional ingredients. Here, we're keeping them simple 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

    See Plans
    • Nutrition
      PER SERVING
    • Calories
      1300 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
    • 24 oz Usda Prime Ground Beef
    • 4 Sesame Seed Buns
    • 1¼ lbs Potatoes
    • 4 oz Arugula
    • 1 clove Garlic
    • ¼ cup Dijonnaise
    • 2 oz White Cheddar Cheese
    • 1 bunch Chives
    • ¼ cup Grated Parmesan Cheese
    • 2 Tbsps Red Wine Vinegar
    • 4 oz Smoked Gouda Cheese
    • 2 oz Balsamic-Marinated Cipolline Onions
    • ½ cup Mayonnaise
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    time-saving
    tips & techniques
    How To: Peel Garlic
    How To: Hold a Chef's Knife
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients & make the chive aioli
    1 Prepare the ingredients & make the chive 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. Roast 27 to 29 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 large pan (nonstick, if you have one) on medium-high until hot. Add the grated cheese mixture in an even layer. Cook, without stirring, 8 to 10 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 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 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

    Working in batches, add the halved buns, cut side down, to the same pan. 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

    See Plans

    Cheese Crisp Burgers

    Prepare the ingredients & make the chive aioli
    1 Prepare the ingredients & make the chive 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. Roast 27 to 29 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 large pan (nonstick, if you have one) on medium-high until hot. Add the grated cheese mixture in an even layer. Cook, without stirring, 8 to 10 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 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 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

    Working in batches, add the halved buns, cut side down, to the same pan. 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
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