Cheeseburgers with Cucumber-Radish Salsa

Cheeseburgers

with Cucumber-Radish Salsa

40 MIN
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.
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.
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From the Test Kitchen

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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  • Nutrition
    PER SERVING
  • Calories
    870 Cals (est.)
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fresh
ingredients
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tips & techniques
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!

Tips from Home Chefs

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!

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