Fontina Cheeseburgers with Rosemary Oven Fries & Basil Aioli

Fontina Cheeseburgers

with Rosemary Oven Fries & Basil Aioli

50 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
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.
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 elevates classic cheeseburgers with a few gourmet additions, including melty fontina cheese and a creamy, herbaceous aioli featuring fresh basil. We’re slathering the aioli onto fluffy challah buns, toasted in the same pan used to cook the patties for extra savoriness. For pleasantly woodsy flavor, we’re mixing chopped rosemary into the patties and roasting potato wedges with a few sprigs of the herb as a side.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    780 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Cut the potatoes lengthwise into ½-inch-wide wedges. Pick ¼ of the rosemary leaves off the stems; discard the stems and finely chop the leaves. Keep the remaining sprigs whole. Quarter and deseed the lemon. Pick the basil leaves off the stems; discard the stems and finely chop the leaves. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Grate the cheese on the large side of a box grater. Halve the buns.

Roast & finish the potatoes:
2 Roast & finish the potatoes:

Place the potatoes and whole rosemary sprigs on a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to thoroughly coat. Arrange in a single, even layer, with the potatoes skin side down. Roast 24 to 26 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. Carefully remove and discard the rosemary sprigs. Top the potatoes with the juice of 2 lemon wedges; carefully toss to combine. Season with salt and pepper to taste.

Make the basil aioli:
3 Make the basil aioli:

While the potatoes roast, in a bowl, combine the mayonnaise, basil, the juice of the remaining lemon wedges, and up to half the garlic paste. Season with salt and pepper to taste.

Form the patties:
4 Form the patties:

While the potatoes continue to roast, in a large bowl, combine the ground beef, chopped rosemary, and remaining garlic paste. Season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into four ¾-inch-thick patties. Transfer to a plate.

Cook the patties:
5 Cook the patties:

While the potatoes continue to roast, in a large 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 3 minutes for medium-rare, or until browned and cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a plate and set aside in a warm place. Carefully drain off and discard all but a thin layer of oil from the pan.

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

While the potatoes continue to roast, working in batches, add the buns, cut side down, to the pan of reserved fond. Toast on medium 1 to 2 minutes, or until lightly browned. Transfer to a clean, dry work surface. Spread the basil aioli onto the cut sides of the toasted buns. Top the bun bottoms with the cooked patties. Complete the burgers with the bun tops. Divide the burgers and finished potatoes among 4 dishes. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Cut the potatoes lengthwise into ½-inch-wide wedges. Pick ¼ of the rosemary leaves off the stems; discard the stems and finely chop the leaves. Keep the remaining sprigs whole. Quarter and deseed the lemon. Pick the basil leaves off the stems; discard the stems and finely chop the leaves. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Grate the cheese on the large side of a box grater. Halve the buns.

2 Roast & finish the potatoes:

Place the potatoes and whole rosemary sprigs on a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to thoroughly coat. Arrange in a single, even layer, with the potatoes skin side down. Roast 24 to 26 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. Carefully remove and discard the rosemary sprigs. Top the potatoes with the juice of 2 lemon wedges; carefully toss to combine. Season with salt and pepper to taste.

Roast & finish the potatoes:
Make the basil aioli:
3 Make the basil aioli:

While the potatoes roast, in a bowl, combine the mayonnaise, basil, the juice of the remaining lemon wedges, and up to half the garlic paste. Season with salt and pepper to taste.

4 Form the patties:

While the potatoes continue to roast, in a large bowl, combine the ground beef, chopped rosemary, and remaining garlic paste. Season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into four ¾-inch-thick patties. Transfer to a plate.

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

While the potatoes continue to roast, in a large 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 3 minutes for medium-rare, or until browned and cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a plate and set aside in a warm place. Carefully drain off and discard all but a thin layer of oil from the pan.

6 Toast the buns & serve your dish:

While the potatoes continue to roast, working in batches, add the buns, cut side down, to the pan of reserved fond. Toast on medium 1 to 2 minutes, or until lightly browned. Transfer to a clean, dry work surface. Spread the basil aioli onto the cut sides of the toasted buns. Top the bun bottoms with the cooked patties. Complete the burgers with the bun tops. Divide the burgers and finished potatoes among 4 dishes. Enjoy!

Toast the buns & serve your dish:
Browse Steps
1 of 6