Fontina Cheeseburgers on Ciabatta with Garlic-Rosemary Potatoes

Fontina Cheeseburgers on Ciabatta

with Garlic-Rosemary Potatoes

45 MIN
4 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.
15 Minute Meals
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

This recipe combines everything we love about cheeseburgers with the rustic flavors of a classic Italian trattoria. We're topping our burgers with melty Fontina cheese and ribbons of lightly dressed Lacinato kale (a hearty Tuscan variety), and serving them on soft ciabatta rolls. A garlicky aioli adds the perfect layer of creamy brightness. On the side, we're upgrading traditional roasted potatoes by topping them with fried garlic and rosemary. By adding the garlic and oil to the pan together and heating them simultaneously, we're ensuring extra-crispy results (and creating aromatic-infused oil­—which creates the perfect, flavorful base in which to cook our patties!)

See Plans
  • Nutrition
    PER SERVING
  • Calories
    785 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients & dress the kale:
1 Prepare the ingredients & dress the kale:

Preheat the oven to 475°F. Wash and dry the fresh produce. Medium dice the potatoes. Peel the garlic; thinly slice 2 cloves. Mince the remaining clove; smash with the side of your knife until it resembles a paste (or use a zester). Pick the rosemary leaves off the stems; discard the stems. Remove and discard any cheese rind; cut into 8 equal-sized slices. Halve the rolls. Quarter and deseed the lemon. Remove and discard the kale stems; thinly slice the leaves. Place in a bowl with the juice of 2 lemon wedges and a drizzle of olive oil; toss to coat and season with salt and pepper to taste.

Roast the potatoes:
2 Roast the potatoes:

Place the potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast, stirring halfway through, 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm place.

Form the patties & make the aioli:
3 Form the patties & make the aioli:

While the potatoes roast, place the ground beef in a bowl; season with salt and pepper. Gently mix to incorporate. Using your hands, form the mixture into four ½-inch-thick patties; transfer to a plate. Set aside. In a separate, small bowl, combine the mayonnaise, garlic paste and the juice of the remaining lemon wedges; stir to combine and season with salt and pepper to taste.

Fry the garlic & rosemary:
4 Fry the garlic & rosemary:

While the potatoes continue to roast, in a large pan (nonstick, if you have one), combine the sliced garlic and a thin layer of olive oil; season with salt and pepper. Cook on medium, stirring occasionally, 2 to 3 minutes, or until the garlic is crispy and very lightly browned. Add the rosemary and cook, stirring occasionally, 30 seconds to 1 minute, or until crispy and fragrant. Transfer to a paper towel-lined plate, leaving the oil in the pan.

Cook the patties:
5 Cook the patties:

While the potatoes continue to roast, heat the pan of reserved oil on medium-high until hot. Add the patties and cook 2 to 4 minutes on the first side, or until browned. Flip and top with the cheese; cook 2 to 4 minutes, or until the cheese has melted slightly and the patties are browned and cooked to your desired degree of doneness. Transfer to a plate and set aside in a warm place.

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

While the patties cook, place the rolls on a sheet pan, cut sides up. Toast in the oven 4 to 6 minutes, or until the edges are lightly browned. Carefully transfer to a clean, dry work surface. Spread a thin layer of the aioli onto the toasted roll bottoms. Top with the cooked patties, dressed kale and roll tops. Divide the cheeseburgers and roasted potatoes between 4 plates. Garnish the potatoes with the fried garlic and rosemary. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients & dress the kale:

Preheat the oven to 475°F. Wash and dry the fresh produce. Medium dice the potatoes. Peel the garlic; thinly slice 2 cloves. Mince the remaining clove; smash with the side of your knife until it resembles a paste (or use a zester). Pick the rosemary leaves off the stems; discard the stems. Remove and discard any cheese rind; cut into 8 equal-sized slices. Halve the rolls. Quarter and deseed the lemon. Remove and discard the kale stems; thinly slice the leaves. Place in a bowl with the juice of 2 lemon wedges and a drizzle of olive oil; toss to coat and season with salt and pepper to taste.

2 Roast the potatoes:

Place the potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast, stirring halfway through, 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm place.

Roast the potatoes:
3 Form the patties & make the aioli:

While the potatoes roast, place the ground beef in a bowl; season with salt and pepper. Gently mix to incorporate. Using your hands, form the mixture into four ½-inch-thick patties; transfer to a plate. Set aside. In a separate, small bowl, combine the mayonnaise, garlic paste and the juice of the remaining lemon wedges; stir to combine and season with salt and pepper to taste.

4 Fry the garlic & rosemary:

While the potatoes continue to roast, in a large pan (nonstick, if you have one), combine the sliced garlic and a thin layer of olive oil; season with salt and pepper. Cook on medium, stirring occasionally, 2 to 3 minutes, or until the garlic is crispy and very lightly browned. Add the rosemary and cook, stirring occasionally, 30 seconds to 1 minute, or until crispy and fragrant. Transfer to a paper towel-lined plate, leaving the oil in the pan.

Fry the garlic & rosemary:
Cook the patties:
5 Cook the patties:

While the potatoes continue to roast, heat the pan of reserved oil on medium-high until hot. Add the patties and cook 2 to 4 minutes on the first side, or until browned. Flip and top with the cheese; cook 2 to 4 minutes, or until the cheese has melted slightly and the patties are browned and cooked to your desired degree of doneness. Transfer to a plate and set aside in a warm place.

6 Toast the rolls & plate your dish:

While the patties cook, place the rolls on a sheet pan, cut sides up. Toast in the oven 4 to 6 minutes, or until the edges are lightly browned. Carefully transfer to a clean, dry work surface. Spread a thin layer of the aioli onto the toasted roll bottoms. Top with the cooked patties, dressed kale and roll tops. Divide the cheeseburgers and roasted potatoes between 4 plates. Garnish the potatoes with the fried garlic and rosemary. Enjoy!

Toast the rolls & plate your dish:
Browse Steps
1 of 6