Father's Day Truffle & Fontina Burgers with Sautéed Mushrooms & Arugula Salad
Craft Burger

Father's Day Truffle & Fontina Burgers

with Sautéed Mushrooms & Arugula Salad

40 MIN
+$2.00/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.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
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

Why we love this dish: We're celebrating the dad in your life with these burgers featuring elevated ingredients like our new plush, chewy challah buns–an enriched dough (known as brioche) made with additions of milk, eggs, and butter, which give the bread its golden, silky crumb, perfect for catching every bite of the luxe truffle mayo.
CLICK FOR RECIPE CARD

See Plans
  • Nutrition
    PER SERVING
  • Calories
    930 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Father's Day Truffle & Fontina Burgers with Sautéed Mushrooms & Arugula Salad
Title
  • 12 oz Usda Prime Ground Beef
  • 4 oz Mushrooms
  • 2 oz Arugula
  • 3 oz Radishes
  • 1 Red Onion
  • 1 bunch Thyme
  • ¼ tsp Truffle Zest Seasoning (Includes Natural Truffle Flavor And Black Summer Truffle)
  • 2 oz Fontina Cheese
  • 2 Tbsps Mayonnaise
  • 1 Tbsp Verjus Rouge
  • 1 Tbsp Capers
  • 1 Tbsp Dijon Mustard
  • 1 Tbsp Sherry Vinegar
  • 2 Challah Buns
time-saving
tips & techniques
Prepare the ingredients & make the truffle mayo
1 Prepare the ingredients & make the truffle mayo

Wash and dry the fresh produce. Thinly slice the mushrooms. Halve, peel, and thinly slice the onion. Thinly slice the cheese. Halve the buns. Halve the radishes lengthwise, then thinly slice crosswise. In a bowl, combine the mayonnaise and as much of the truffle zest as you'd like. Season with salt and pepper.

Cook the mushrooms
2 Cook the mushrooms

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced onion, capers, and thyme (if the pan seems dry, add a drizzle of olive oil). Season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Add the verjus (carefully, as the liquid may splatter). Cook, stirring constantly, 30 seconds to 1 minute, or until the liquid has cooked off. Turn off the heat. Carefully discard the thyme sprigs. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan. 

Form & cook the patties
3 Form & cook the patties

Place the beef in a bowl. Season with salt and pepper. Gently mix to incorporate. 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, or until browned. Flip the patties (carefully, as the oil may splatter) and evenly top with the sliced cheese. Loosely cover the pan with 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 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
4 Toast the buns

Add the halved buns, cut side down, to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil). Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. 

Dress the salad & serve your dish
5 Dress the salad & serve your dish

In a bowl, whisk together the mustard, vinegar, and a drizzle of olive oil. In a separate, large bowl, combine the arugula, sliced radishes, and enough of the dressing to coat (you may have extra); season with salt and pepper. Toss to coat. Taste, then season with salt and pepper if desired. Assemble the burgers using the toasted buns, truffle mayo, cooked patties, and cooked mushrooms. Serve the burgers with the salad on the side. Enjoy!

Tips from Home Chefs

Prepare the ingredients & make the truffle mayo
1 Prepare the ingredients & make the truffle mayo

Wash and dry the fresh produce. Thinly slice the mushrooms. Halve, peel, and thinly slice the onion. Thinly slice the cheese. Halve the buns. Halve the radishes lengthwise, then thinly slice crosswise. In a bowl, combine the mayonnaise and as much of the truffle zest as you'd like. Season with salt and pepper.

2 Cook the mushrooms

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced onion, capers, and thyme (if the pan seems dry, add a drizzle of olive oil). Season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Add the verjus (carefully, as the liquid may splatter). Cook, stirring constantly, 30 seconds to 1 minute, or until the liquid has cooked off. Turn off the heat. Carefully discard the thyme sprigs. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan. 

Cook the mushrooms
Form & cook the patties
3 Form & cook the patties

Place the beef in a bowl. Season with salt and pepper. Gently mix to incorporate. 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, or until browned. Flip the patties (carefully, as the oil may splatter) and evenly top with the sliced cheese. Loosely cover the pan with 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 work surface. Carefully drain off and discard any excess oil.

*The USDA recommends a minimum safe cooking temperature of 160°F for beef.

4 Toast the buns

Add the halved buns, cut side down, to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil). Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. 

Toast the buns
Dress the salad & serve your dish
5 Dress the salad & serve your dish

In a bowl, whisk together the mustard, vinegar, and a drizzle of olive oil. In a separate, large bowl, combine the arugula, sliced radishes, and enough of the dressing to coat (you may have extra); season with salt and pepper. Toss to coat. Taste, then season with salt and pepper if desired. Assemble the burgers using the toasted buns, truffle mayo, cooked patties, and cooked mushrooms. Serve the burgers with the salad on the side. Enjoy!

Browse Steps
1 of 5