French Onion Soup Burgers with Creamy Mustard Potato Salad
Amanda Freitag

French Onion Soup Burgers

with Creamy Mustard Potato Salad

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
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

Blue Apron is thrilled to partner with Chef and TV personality Amanda Freitag for six weeks, highlighting her love of classic, comforting dishes coupled with fun and easy-to-follow techniques.
CLICK FOR RECIPE CARD

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    930 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
French Onion Soup Burgers with Creamy Mustard Potato Salad
Title
  • 1⅛ lbs Ground Beef
  • 4 Potato Buns
  • 1¼ lbs Golden Or Red Potatoes
  • 4 Scallions
  • ¼ cup Creamy Mustard Sauce
  • 2 Tbsps Vegetarian Worcestershire Sauce
  • 1 Tbsp Sherry Vinegar
  • 4 oz White Cheddar Cheese
  • ½ oz Dried Shiitake Mushrooms
  • ¼ cup Sweet Pickle Relish
  • 2 Tbsps All-Purpose Flour
  • ⅓ cup Crispy Onions
  • 1 Sweet Or Yellow Onion
Prepare the ingredients
1 Prepare the ingredients

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Place the mushrooms in  a bowl; add 1 cup of hot water. Set aside to rehydrate at least 10 minutes. Medium dice the potatoes. Thinly slice the scallions. Halve, peel, and thinly slice the onion. Grate the cheese on the large side of a box grater. Halve the buns.

Make the potato salad
2 Make the potato salad

Add the diced potatoes  to the pot of boiling water. Cook 14 to 16 minutes, or  until tender when pierced with a fork. Turn off the heat. Reserving the pot, drain thoroughly and transfer to a large bowl. Add the creamy mustard sauce, pickle relish, sliced scallions, and a drizzle of olive oil. Gently stir to combine. Taste, then season with salt and pepper if desired. Place in the refrigerator to cool until ready to serve.

Cook the onion
3 Cook the onion

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until browned and softened. Add the vinegar (carefully, as the liquid may splatter) and worcestershire sauce. Cook, stirring frequently, 30 seconds  to 1 minute, or until combined. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Rinse and wipe out the pan.

Form & cook the patties
4 Form & cook the patties

Place the beef in a bowl; season with salt and pepper. Gently mix to incorporate. Form the mixture into four 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 per side (flipping carefully, as the oil may splatter), or until browned and cooked through.* Transfer to a plate. Rinse and wipe out the pan.

*An instant-read thermometer should register 160°F.

Make the cheese sauce
5 Make the cheese sauce

Meanwhile, reserving the mushroom liquid, drain the rehydrated mushrooms; discard the mushrooms. In the same pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the flour. Cook, stirring frequently with a wooden spoon, 1 to 2 minutes, or until lightly browned and thoroughly combined. Add the reserved mushroom liquid (carefully, as the liquid may splatter). Cook, whisking constantly, 3 to 4 minutes, or until the sauce is thickened. Turn off the heat; whisk in the grated cheese until melted and combined. Season with salt and pepper.

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

Add the halved buns, cut side down, to the same, dry pan. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the burgers using the toasted buns, cooked patties, cheese sauce, cooked onion, and crispy onions. Serve the burgers with the potato salad on the side. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Place the mushrooms in  a bowl; add 1 cup of hot water. Set aside to rehydrate at least 10 minutes. Medium dice the potatoes. Thinly slice the scallions. Halve, peel, and thinly slice the onion. Grate the cheese on the large side of a box grater. Halve the buns.

2 Make the potato salad

Add the diced potatoes  to the pot of boiling water. Cook 14 to 16 minutes, or  until tender when pierced with a fork. Turn off the heat. Reserving the pot, drain thoroughly and transfer to a large bowl. Add the creamy mustard sauce, pickle relish, sliced scallions, and a drizzle of olive oil. Gently stir to combine. Taste, then season with salt and pepper if desired. Place in the refrigerator to cool until ready to serve.

Make the potato salad
Cook the onion
3 Cook the onion

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until browned and softened. Add the vinegar (carefully, as the liquid may splatter) and worcestershire sauce. Cook, stirring frequently, 30 seconds  to 1 minute, or until combined. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Rinse and wipe out the pan.

4 Form & cook the patties

Place the beef in a bowl; season with salt and pepper. Gently mix to incorporate. Form the mixture into four 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 per side (flipping carefully, as the oil may splatter), or until browned and cooked through.* Transfer to a plate. Rinse and wipe out the pan.

*An instant-read thermometer should register 160°F.

Form & cook the patties
Make the cheese sauce
5 Make the cheese sauce

Meanwhile, reserving the mushroom liquid, drain the rehydrated mushrooms; discard the mushrooms. In the same pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the flour. Cook, stirring frequently with a wooden spoon, 1 to 2 minutes, or until lightly browned and thoroughly combined. Add the reserved mushroom liquid (carefully, as the liquid may splatter). Cook, whisking constantly, 3 to 4 minutes, or until the sauce is thickened. Turn off the heat; whisk in the grated cheese until melted and combined. Season with salt and pepper.

6 Toast the buns & serve your dish

Add the halved buns, cut side down, to the same, dry pan. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the burgers using the toasted buns, cooked patties, cheese sauce, cooked onion, and crispy onions. Serve the burgers with the potato salad on the side. Enjoy!

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