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Provolone Cheeseburgers

with Pickled Beet & Roasted Potato Wedges

  • Group Created with Sketch.
    Time
    30-40 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 730 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

This recipe elevates classic cheeseburgers with an extra-special topping. We’re grating and pickling Chioggia beet—a variety with a mild flavor and gorgeous striped interior. Its refreshing tangy-sweetness cuts through the richness of the beef and melted provolone. On the side, simple roasted potato wedges round out the dish.

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instructions
Prepare & roast the potato:
1 Prepare & roast the potato:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the potato. Cut lengthwise into 1-inch-wide wedges. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single layer, skin side down. Roast 26 to 28 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

While the potato roasts, wash and dry the beet. Grate on the large side of a box grater. Peel and finely chop the garlic. Halve the buns.

Pickle the beet:
3 Pickle the beet:

While the potato continues to roast, heat a small saucepan on medium-high until hot. Add the beet, sugar, vinegar, and 2 tablespoons of water; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Set aside to cool for at least 10 minutes. Season with salt and pepper to taste.

Form the patties:
4 Form the patties:

While the beet cools, place the ground beef in a large bowl. Add the garlic; season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into two ½-inch-thick patties. Transfer to a plate.

Cook the patties:
5 Cook the patties:

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties and cook 3 to 4 minutes on the first side, or until browned. Flip and top with the cheese. Cook, loosely covering the pan with aluminum foil, 2 to 4 minutes, or until the cheese has melted and the patties are cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Toast the buns & plate your dish:
6 Toast the buns & plate your dish:

Add the buns, cut side down, to the pan of reserved fond. (If the pan seems dry, add 1 teaspoon of olive oil.) Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Top the toasted bun bottoms with the cooked patties and pickled beet (draining before adding). Complete the burgers with the bun tops. Divide the burgers and roasted potato between 2 dishes. 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 potato:
1 Prepare & roast the potato:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the potato. Cut lengthwise into 1-inch-wide wedges. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single layer, skin side down. Roast 26 to 28 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients:

While the potato roasts, wash and dry the beet. Grate on the large side of a box grater. Peel and finely chop the garlic. Halve the buns.

Pickle the beet:
3 Pickle the beet:

While the potato continues to roast, heat a small saucepan on medium-high until hot. Add the beet, sugar, vinegar, and 2 tablespoons of water; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Set aside to cool for at least 10 minutes. Season with salt and pepper to taste.

4 Form the patties:

While the beet cools, place the ground beef in a large bowl. Add the garlic; season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into two ½-inch-thick patties. Transfer to a plate.

Form the patties:
Cook the patties:
5 Cook the patties:

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties and cook 3 to 4 minutes on the first side, or until browned. Flip and top with the cheese. Cook, loosely covering the pan with aluminum foil, 2 to 4 minutes, or until the cheese has melted and the patties are cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a plate.

6 Toast the buns & plate your dish:

Add the buns, cut side down, to the pan of reserved fond. (If the pan seems dry, add 1 teaspoon of olive oil.) Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Top the toasted bun bottoms with the cooked patties and pickled beet (draining before adding). Complete the burgers with the bun tops. Divide the burgers and roasted potato between 2 dishes. Enjoy!

Toast the buns & plate your dish: