Fresh Pimento Cheeseburgers with Collard Green & Carrot Slaw

Fresh Pimento Cheeseburgers

with Collard Green & Carrot Slaw

35 MIN
2 Servings
Wellness at Blue Apron
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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.
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From the Test Kitchen

A go-to condiment in the American South, pimento cheese is an incredibly tasty combination of grated cheddar, pickled sweet peppers and mayonnaise. Here, we’re making it fresh (with an extra kick from garlic and mustard powders)—and using it as a creamy, savory-sweet spread for our unique burgers. The robust sautéed collards in our autumn slaw prove a perfect match for the mildly spicy pimento cheese.

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  • Nutrition
    PER SERVING
  • Calories
    800 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Halve the buns. Peel the carrot and grate on the large side of a box grater. Peel and mince the shallot. Remove and discard the collard green stems; thinly slice the leaves. Grate the cheese. Finely chop the peppers.

Make the slaw:

2 Make the slaw:


In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the carrot and shallot; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the collard greens and season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until wilted. Add the vinegar and cook, stirring occasionally, 30 seconds to 1 minute, or until cooked off. Add ½ cup of water and cook, stirring occasionally, 2 to 4 minutes, or until cooked off; season with salt and pepper to taste. Transfer to a bowl. Wipe out the pan.

Make the pimento cheese:

3 Make the pimento cheese:


While the slaw cooks, in a medium bowl, combine the cheese, mayonnaise, peppers and spice blend; season with salt and pepper to taste. Transfer to the refrigerator until ready to use.

Form & cook the patties:

4 Form & cook the patties:


Place the ground beef in a bowl; season with salt and pepper. Gently mix to incorporate. Using your hands, form the mixture into two ½-inch-thick patties. In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the patties and cook 2 to 3 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Transfer to a plate, leaving any browned bits (or fond) in the pan, and set aside in a warm place.

Toast the buns:

5 Toast the buns:


Add the buns, cut sides down, to the pan of reserved fond. Toast on medium-high 1 to 2 minutes, or until lightly browned. Divide between 2 dishes.

Assemble the burgers & plate your dish:

6 Assemble the burgers & plate your dish:


Top the bottoms of the toasted buns with half the pimento cheese and the cooked patties. Complete the burgers with the remaining pimento cheese and bun tops. Serve with the slaw on the side. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Wash and dry the fresh produce. Halve the buns. Peel the carrot and grate on the large side of a box grater. Peel and mince the shallot. Remove and discard the collard green stems; thinly slice the leaves. Grate the cheese. Finely chop the peppers.

2 Make the slaw:


In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the carrot and shallot; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the collard greens and season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until wilted. Add the vinegar and cook, stirring occasionally, 30 seconds to 1 minute, or until cooked off. Add ½ cup of water and cook, stirring occasionally, 2 to 4 minutes, or until cooked off; season with salt and pepper to taste. Transfer to a bowl. Wipe out the pan.

Make the pimento cheese:

3 Make the pimento cheese:


While the slaw cooks, in a medium bowl, combine the cheese, mayonnaise, peppers and spice blend; season with salt and pepper to taste. Transfer to the refrigerator until ready to use.

4 Form & cook the patties:


Place the ground beef in a bowl; season with salt and pepper. Gently mix to incorporate. Using your hands, form the mixture into two ½-inch-thick patties. In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the patties and cook 2 to 3 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Transfer to a plate, leaving any browned bits (or fond) in the pan, and set aside in a warm place.

Form & cook the patties:

Toast the buns:

5 Toast the buns:


Add the buns, cut sides down, to the pan of reserved fond. Toast on medium-high 1 to 2 minutes, or until lightly browned. Divide between 2 dishes.

6 Assemble the burgers & plate your dish:


Top the bottoms of the toasted buns with half the pimento cheese and the cooked patties. Complete the burgers with the remaining pimento cheese and bun tops. Serve with the slaw on the side. Enjoy!

Assemble the burgers & plate your dish:

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