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Cheeseburgers with Cucumber-Radish Salsa

"The Gouda Wife Burger"

Bob's Burgers
Bob's Burgers
  • Group Created with Sketch.
    Time
    40 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 870 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

From July to September, we’re teaming up with the hit FOX show, Bob’s Burgers™, and LA-based chef, Alvin Cailan, to bring you a new recipe based on the pun-loving show each month. Ready for your grill or stove, these burgers are topped with smoky, creamy Gouda and a crisp vegetable salsa—all paired with roasted sweet potato wedges.

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Prepare & roast the sweet potatoes:
1 Prepare & roast the sweet potatoes:

If you’re grilling, preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes lengthwise into 1-inch-wide wedges. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, skin side down. Roast 27 to 29 minutes, or until tender when pierced with a fork. Remove from the oven.

 

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

While the sweet potatoes roast, cut off and discard the ends of the radishes; halve lengthwise, then thinly slice crosswise. Halve the cucumbers lengthwise; thinly slice crosswise. Peel the shallot and finely chop to get 2 tablespoons (you may have extra). Thinly slice the cheese. Halve the buns.

Make the salsa:
3 Make the salsa:

While the sweet potatoes continue to roast, in a bowl, combine the sliced radishes and cucumbers and vinegar. Drizzle with olive oil and season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.

Form & cook the patties:
4 Form & cook the patties:

In a large bowl, combine the beef, chopped shallot, and breadcrumbs; season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into four 1/2-inch-thick patties; transfer to a plate. 

STOVE: In a large pan (nonstick, if you have one), heat a drizzle of   olive oil on medium-high until hot. Add the patties; cook   4 to 5 minutes on the first side, or until browned. Flip the patties (carefully, as the oil may splatter). Evenly top with the sliced cheese. Loosely cover the pan with aluminum 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 plate. Drain off and discard any excess oil from the pan.
GRILL: Oil the patties. Grill 6 to 7 minutes on the first side, or until browned. Flip and continue to grill 4 minutes. Evenly top with the sliced cheese; grill 2 to 3 minutes, or until the cheese is melted and the patties are cooked through. Transfer to a plate.

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

STOVE: Heat the pan of reserved fond on medium-high until hot. Add the buns, cut side down, and toast 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.
GRILL: Grill the buns, cut side down, 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.

Assemble the burgers using the toasted buns, creamy mustard sauce, cooked patties, and salsa (discarding any liquid). Serve the burgers with the roasted sweet potatoes. Enjoy!

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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!

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Prepare & roast the sweet potatoes:
1 Prepare & roast the sweet potatoes:

If you’re grilling, preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes lengthwise into 1-inch-wide wedges. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, skin side down. Roast 27 to 29 minutes, or until tender when pierced with a fork. Remove from the oven.

 

2 Prepare the remaining ingredients:

While the sweet potatoes roast, cut off and discard the ends of the radishes; halve lengthwise, then thinly slice crosswise. Halve the cucumbers lengthwise; thinly slice crosswise. Peel the shallot and finely chop to get 2 tablespoons (you may have extra). Thinly slice the cheese. Halve the buns.

Prepare the remaining ingredients:
Make the salsa:
3 Make the salsa:

While the sweet potatoes continue to roast, in a bowl, combine the sliced radishes and cucumbers and vinegar. Drizzle with olive oil and season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.

4 Form & cook the patties:

In a large bowl, combine the beef, chopped shallot, and breadcrumbs; season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into four 1/2-inch-thick patties; transfer to a plate. 

STOVE: In a large pan (nonstick, if you have one), heat a drizzle of   olive oil on medium-high until hot. Add the patties; cook   4 to 5 minutes on the first side, or until browned. Flip the patties (carefully, as the oil may splatter). Evenly top with the sliced cheese. Loosely cover the pan with aluminum 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 plate. Drain off and discard any excess oil from the pan.
GRILL: Oil the patties. Grill 6 to 7 minutes on the first side, or until browned. Flip and continue to grill 4 minutes. Evenly top with the sliced cheese; grill 2 to 3 minutes, or until the cheese is melted and the patties are cooked through. Transfer to a plate.

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

STOVE: Heat the pan of reserved fond on medium-high until hot. Add the buns, cut side down, and toast 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.
GRILL: Grill the buns, cut side down, 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.

Assemble the burgers using the toasted buns, creamy mustard sauce, cooked patties, and salsa (discarding any liquid). Serve the burgers with the roasted sweet potatoes. Enjoy!