Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
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.
Plus, get deliciousness delivered to your inbox—like special offers, new menu items, and more.
Already have an account? Sign In
By submitting this form and signing up via email, you agree to all applicable portions of the Blue Apron Terms of Use and consent to our Privacy Policy.
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the potatoes. Halve lengthwise, then cut crosswise into 1/4-inch pieces. Transfer to a sheet pan. Drizzle with olive oil and season with salt, pepper, and the oregano. Toss to coat; arrange in an even layer. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
Meanwhile, crumble the cheese into a medium bowl. Add the beef; season with salt and pepper. Gently mix to combine. Form the mixture into two 1/2-inch-thick patties. In a medium 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 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 plate.
*The USDA recommends a minimum safe cooking temperature of 160°F for beef.
Meanwhile, halve the buns. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste.
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.
Carefully transfer the roasted potatoes to a medium bowl. Add a drizzle of olive oil and as much of the garlic paste as you’d like; toss to coat. Taste, then season with salt and pepper if desired. Assemble the burgers using the toasted buns, tzatziki, cooked patties, and peppers. Serve the burgers with the finished potatoes. Enjoy!
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the potatoes. Halve lengthwise, then cut crosswise into 1/4-inch pieces. Transfer to a sheet pan. Drizzle with olive oil and season with salt, pepper, and the oregano. Toss to coat; arrange in an even layer. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
Meanwhile, crumble the cheese into a medium bowl. Add the beef; season with salt and pepper. Gently mix to combine. Form the mixture into two 1/2-inch-thick patties. In a medium 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 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 plate.
*The USDA recommends a minimum safe cooking temperature of 160°F for beef.
Meanwhile, halve the buns. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste.
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.
Carefully transfer the roasted potatoes to a medium bowl. Add a drizzle of olive oil and as much of the garlic paste as you’d like; toss to coat. Taste, then season with salt and pepper if desired. Assemble the burgers using the toasted buns, tzatziki, cooked patties, and peppers. Serve the burgers with the finished potatoes. Enjoy!
Tips from Home Chefs